I've chosen poaching to give me meat to use in a pie, or salad - whatever comes to mind.
I've seen recipes for poaching whole chicken that vary from 40mins to 1.5hrs without necessarily mentioning the weight of the bird.
I'm looking for temp & clear juices as indicators of finally done rather than time, but I'm interested in knowing if there is a general guideline to expected times assuming liquid within poaching range.
I'm also seeing recipes for poaching that begin with bringing the bird to the boil, and then talk about simmering rather than poaching. As I was going to remove the meat from the cooked bird, then return the remaining carcass to the liquid for a couple of hours and save as stock again - that initial boiling doesn't seem like something I want to be doing unless I want to add cloudiness to the finished stock.
So any observations, preferences, concerns etc. would be welcome.