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Crisped Poached Chicken with Spring Herb Sauce

Andrew Chase
Italians love to eat boiled meats and poultry, while North Americans generally prefer roasted and crispy. Here we have combined the beautiful moist texture and delicate flavour of the poached chicken with a crisping in a hot oven.


  • 2 poached chickens
  • Spring Herb Sauce:
  • 1-1/4 cups  (300 mL)  chicken broth
  • 4 egg yolks
  • 1/4 cup  (60 mL)  lemon juice
  • 1/2 tsp  (2 mL)  salt
  • 1/2 tsp  (2 mL)  cornstarch
  • 1/4 cup  (60 mL)  each minced  basil, parsley and chives
  • 1 cloves garlic, minced


If you have refrigerated the chickens, bring them fully to room temperature, about 2 hours.

Roast chicken on rack in centre of 475F (240C) oven for 20 minutes or 450F (230C) convection oven for 15 minutes.

Spring Herb Sauce: In medium saucepan, bring broth to simmer.

Meanwhile, in bowl, whisk together yolks, lemon juice, salt and cornstarch. Whisk in ¼ cup (60 mL) broth; repeat.

Whisk yolk mixture into saucepan. Increase heat to medium; cook, stirring constantly and without boiling, until thick enough to coat back of spoon, about 2 minutes. Remove from heat; stir in basil, parsley, chives and garlic. Serve with chicken.

Makes 6 to 8 servings.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.