The poached chicken recipe I blogged about yesterday wasn’t that special. Not exactly bad. Quite nice, but lacking in flavour; neither Sam nor I were impressed by the cooked cucumbers. However, the chicken salad is very good, and I’ll definitely make it again. If you’re planning to cook the two recipes, I can give you one piece of advice. Joint the chicken into breast and leg quarters and put the legs aside for the salad. In this way, you’ll have the skin intact for the next day.
After last week’s success with a recipe from Simon Hopkinson’s The Good Cook, we’ve decided on another foray into those pages this weekend. We’ve chosen a pair of chicken recipes that give two meals from one chicken. They’re Poached Chicken with Saffron Sauce and Cucumber for Saturday, followed by Hot Chicken Salad with Sweet Mustard Dressing on Sunday. OK, they may be a bit summery for December, but what the heck!