MILK-POACHED WHOLE CHICKEN
Serves 4
1.5kg whole chicken
100g butter
1 medium leek (350g), trimmed, cut into 5cm lengths
8 cloves garlic
6 fresh thyme sprigs, leaves picked
2 fresh bay leaves
2 cups (500ml) whole milk
1 tablespoon finely grated lemon rind
1 tablespoon lemon juice
100ml thickened (heavy) cream
25g butter, extra
¼ cup fresh tarragon leaves
¼ cup fresh sage leaves
Season chicken all over. Heat 30g of the butter in a large heavy-based saucepan over medium heat.
Add chicken, breast-side down; cook until lightly browned. Add another 30g of butter to pan, turn chicken over; cook until lightly browned. Transfer chicken, breast-side up, to a 5.5-litre (22-cup) slow cooker set to low.
Place remaining butter in same saucepan with the leek, garlic, thyme and bay leaves; cook, stirring, for 3 minutes or until leek begins
