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"....a single bloke with a big appetite for good food...."


I was first introduced to the Shuttle Chef by my m...

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Poached Herb Chicken

Herbed chicken and vegetables...what more can you say.....just enjoy.

1 roasting Chicken approximately 1 3/4 to 2 kgm.
1 cup assorted Fresh Herbs of your choice.
1 teaspoon of Olive Oil.
1 medium white Onion, peeled and coarsely chopped.
3 large Carrots, peeled and cut into quarters.
6 medium Red Potatoes, well scrubbed but not peeled.
6 cups of Chicken Stock.
1 Teaspoon of Salt. 
9 whole Black Peppercorns.
2 cups of fresh Green Beans.
1/4 of a cup of Dijon Mustard.
3 tablespoons of Cornflour.(or Arrowroot) 

Simmering time on the stove: 15 minutes.

Thermal Cooking time: A minimum of 3 hours.

Method :
1. Wash and dry the Chicken, removing any visible fat.
2. Stuff the cavity with the Herbs and then put it in the refrigerator until ready for use.
3. Heat the pot on medium and add the Olive Oil and Onions, fry for about 3 minutes.
4. Add the Carrots and continue frying for another 2 minutes.
5. Place the prepared Chicken on top of the Onions and Carrots and then tuck the Potatoes all around the Chicken.
6. Pour the Stock over the Chicken and Vegetables and bring to a full boil.
7. Add the Salt and Peppercorns
8. Simmer for 15 minutes, skimming off any foam that rises to the surface.
9. Place the Green Beans on top of the Chicken and put the lid on the saucepan. 
10. Turn off the heat and transfer the saucepan into the vacuum insulated outer container. 
11. Leave for a minimum of 3 hours.
Before serving the meal:

To make the sauce:
1. Take 3 cups of the hot Chicken Stock from the pot and pour it into a fat strainer jug.
2. When the fat has risen to the top, pour the "defatted" liquid into a saucepan.
3. Remove 1/3 of a cup of this liquid and mix it with the Cornflour (or Arrowroot) in a small bowl to make a paste.
4. Stir the Mustard into the saucepan and heat gentle.
5. Remove the saucepan from the heat, stir in the paste and then return to the heat and bring the mixture to the boil to thicken.
6. When suitably thickened turn off the heat.

To serve the meal:

Remove the Chicken from the pot and slice it thinly.
Serve the Chicken with the Potatoes and Green Beans and pour the sauce over the top.