准备

Make the salsa

• In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

Poach the chicken

• Make a sachet by tying the parsley and 1 Tbs. of the peppercorns in a 6-inch square of cheesecloth with kitchen string.
• 将6夸脱的水倒入10至12夸脱的汤锅中。加入2汤匙。盐，牛肝菌，2个月叶和奶酪果皮，如果使用。盖上并用高火煮沸。加入葱，胡萝卜，韭菜，茴香和芹菜根，然后将液体煮沸。减少煮熟并部分覆盖。准备鸡肉时，让蔬菜煮10至15分钟。
• Remove the giblets from the chicken; rinse them and reserve. Put 1 tsp. salt, the garlic, the remaining 2 tsp. peppercorns, and 2 bay leaves into the cavity of the chicken. Squeeze the juice from the lemon into the cavity and add the squeezed lemon halves. Tie the bird’s legs together and tuck the wings behind the neck.
• Cut a 30-inch double-layer cheesecloth square and lay it on a work surface. Put the chicken in the center, breast side up. Tie two diagonally opposite corners snugly over the bird with a simple overhand knot. Tie the other corners the same way.
• Cut a length of string about a yard long and thread one end through the cheesecloth topknots. Pull the ends even and tie in a secure double knot close to the cheesecloth.
• 将鸡肉放入肉汤中，将绳子放在锅中。将绳子的自由端循环在库存的手柄周围，以免掉入锅中。添加保留的giblets。用高火煮沸，然后降低热量以保持温和的小火煮。
• 煮熟，被发现，直到蔬菜非常柔软但完整，然后将鸡肉煮熟（通过芝士塞插入乳房的即时阅读温度计应注册165°F），约50分钟。（如果您希望蔬菜更坚硬，请尽早检查一下，然后用开槽的勺子将其取出。）
• 在靠近锅的靠近锅里设置一个大的有绑箔衬里的烤盘。用绳子将鸡肉从肉汤中提取，使多余的液体排入锅中。将鸡肉转移到烤盘上。用开槽的勺子将蔬菜转移到一个碗中，然后将肉汤放在上面。盖上保暖。
• Unwrap the bird, remove the string, and discard the ingredients from the cavity. Douse the chicken with hot broth and cover it with foil to keep warm.
• Set a fine strainer over a large pot or bowl and strain the broth.
• 雕刻鸡肉并与蔬菜一起食用，并用汤溅起湿润，然后再撒上莎莎酱。

Make Ahead Tips

莎莎酱最多可以提前5天。盖上盖子并冷藏，然后在室温下静置30分钟，然后再上菜。

剩下的汤最多可以冷藏5天，也可以冷冻长达3个月。