Poached chicken is fantastic to have on hand for salads, pastas and sandwiches. Use it right away or freeze the extras for later. This tutorial will show you how to poach chicken breasts in minutes! When I first started cooking, my idea of poaching chicken breasts was to throw them into a pot of boiling water and cook the heck out of them. But turned the chicken breasts into rubbery frisbees of poultry. Not exactly what I had in mind for a perfect summer salad.
Poached Chicken Breasts and Chicken Broth | Martha Stewart
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Chicken breast while being a convenient to use, lean cut of meat, is prone to drying out if overcooked. It can easily become chewy as well, but if treated with a little care during cooking, the results can be juicy and delicious. Chicken breast can be poached, baked, roasted, pan-fried, deep-fried, casseroled and stir-fried, either whole or cut into cubes or strips. They can be sliced in half and butterflied opened out , or stuffed as in our mustard-stuffed chicken recipe.
Poach chicken: Place chicken in pot just large enough to hold it with about 3 inches of room on top. Add water and cover by 1 inch. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt. Bring water to just under a simmer over medium-high heat bubbles should start forming around edges of pot and rise to surface, but there should be no bubbles in center of pot. Reduce heat to medium-low to keep temperature constant it should be between degrees and degrees.
Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch. Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about to degrees.
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