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Milk Poached Chicken with Market Basket Salad


  • Chicken

  • 1.2kg pastured, free range chicken

  • 1L full cream milk

  • 2 bay leaves

  • Small bunch of thyme

  • Zest of two lemons

  • Market Basket Salad

  • Juice of two lemons

  • 1 tspn honey

  • 100ml olive oil

  • Heaps of fresh herbs and veg, anything you like the look of that you can eat raw.


  • 1.

    Joint the chicken and reserve the carcass for making stock. Season meat generously. In a deep sided pan fry the chicken until golden all over.  Add the milk, bay and thyme, cover and simmer gently until chicken is cooked, it should take around 10 minutes. Allow to cool slightly, then slice and serve with a drizzle of the poaching liquor over the top for good measure.

  • 2.

    While the chicken is cooking, whisk together honey, lemon juice and olive oil. Taste and adjust the sweetness and acidity to your own liking.

  • 3.

    As for the salad, you can prepare your haul however you'd like. I recommend chopping harder more fibrous veggies, like carrot or cabbage, as finely as you can. Things like salad leaves and herbs can be roughly torn. Once everything is prepared, lightly dress the salad and serve.

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