PART 1:
THE POACHED CHICKEN

1.8 kg (4 lb) whole chicken

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 onion, roughly chopped

1 tsp black peppercorns

1 tsp sea salt

1 handful parsley (stems and all)

4 thyme sprigs

Wash the chicken and pat dry, then place in a large stockpot, cover with cold water and add the remaining ingredients. Bring to the boil over medium–high heat, watching out for and discarding any scum that comes to the surface (there’s a life lesson hidden in a recipe). Reduce the heat and gently simmer for 45 minutes.

Transfer the cooked chicken to a board resting on a tea towel (this will stop any juices dripping onto the bench and the floor). Cover the chicken with a tent of foil and set aside until cool enough to handle.

Return the stockpot to the stovetop and boil until the mixture reduces by about a third – this will take 20 minutes or so and will intensify the flavour. Pour the mixture through a sieve, discarding the aromatics and reserving the stock.

Pull the chicken meat away from the bones and discard the carcass. Cover until needed for the filling or place in the fridge if you’re not assembling and baking your pie right away.