Poached chicken is flavourful, low-fat addition to chicken soups.<252>Kevin Van Paassen/The Globe and Mail
Overindulgence over the holidays always makes me feel uncomfortable in January. I try to control my eating and my exercise, yet I always have a few extra pounds to deal with. Beating it back means skinnier recipes and eating less. Here is my favourite: poached chicken with its greatest benefit, luxurious chicken stock. It cuts the fat, has loads of flavour and is so versatile you can have it three days in a row by finishing the basic recipe in different ways.
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Lucy Waverman