WARM POACHED CHICKEN WITH SUN-DRIED TOMATOES AND CAPERS
Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes by Rozanne Gold, Helen Kimmel
The unusual and ever so simple cooking method—borrowed from the Chinese—yields meltingly tender flesh. Juices from the sun-dried tomatoes and capers coalesce into a warm vinaigrette. This is a perfect dish for a special lunch, requiring very little effort.
Very low carb recipe - 3.5 grams - carbs that count (total carbs minus fiber)
Rinse the chicken inside and out. Remove the giblets and liver from the chicken, discard the liver, and put the giblets in a pot large enough to comfortably accommodate the chicken.
Truss the chicken and place it in the pot with the giblets. Cover completely with cold water. Add 3 tablespoons kosher salt and 1 tablespoon whole black peppercorns.
Cover the pot and bring the water to a rapid boil. This will take 20 to 25 minutes. Do not lift the cover, just listen for the water to boil. Turn off the heat, do not lift the cover, and let it sit for 3½ hours.
While the chicken is cooking, coarsely chop the sun-dried tomatoes and transfer them, with their oil, to a small saucepan. Add the capers, plus a little brine to taste.
Transfer the chicken to a large cutting board. Discard the skin and remove the meat from the bones in large pieces. Arrange the chicken on a warm platter and cover it with foil. Strain the poaching liquid through a fine-mesh sieve and save it for another use, such as making soup. My husband loves to eat the carb-free giblets.
Gently warm the sun-dried tomatoes and capers, adding a few tablespoons of the poaching liquid if desired, then pour over the chicken and serve immediately.