This is the method I use to poach chicken breasts for my chicken potato salad, and it's also just great to have cooked chicken on hand for chicken enchiladas, chicken quesedillas, chicken caesar salad etc. Poaching ensures moist chicken every time.
boneless chicken breasts
chicken broth (enough to cover chicken)
1/4 tsp fresh whole peppercorns, 1 bay leaf (fresh if you have it)
Direction:
1.Place chicken in pan.
2.Add enough chicken broth to cover the chicken.
3.Add peppercorns and bay leaf.
4.Bring the broth to a boil and then reduce to a simmer. (do not let boil -that is what makes the chicken tough)
5.Simmer for two minutes.
6.Remove the pan from heat and cover.
7.Let sit for 30 minutes.
8.Now the chicken is poached to perfection. Cut it into cubes, and freeze for use later, or use right away - the possibilities are endless.
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