Knowing how to poach chicken means you are on your way to creating a delicious chicken dinner. We will show you how you can achieve melt-in-the-mouth chicken to use for sandwiches and in your salads.
Poached chicken can be used in any recipe that calls for cooked chicken.
What are its other advantages:
It’s not difficult or complicated. Cooking time is about 30 minutes, but if you are pressed for time, cook the chicken in advance.
The hardest part about poaching chicken is getting the timing and temperature right. The chicken should never be boiled, but lightly simmered until cooked through.
Chicken can be poached in just water but I think this is rather bland. I prefer to use stock or broth. I also add other ingredients such as vegetables, herbs and peppercorns to give extra flavor.
Chicken (boneless chicken breast or chicken thighs)
Liquid (chicken stock or water)
Vegetables (celery, onions, leeks, carrots)
Flavorings (rosemary, bay leaf, thyme, oregano, garlic, peppercorns)
Place the chicken pieces in a heavy based saucepan. The chicken should fit into the pan in a single layer.
Add enough chicken stock or broth so that it covers the chicken.
Add any other ingredients you choose such as carrots, onions, herbs, bay leaf and peppercorns.
The vegetables can be roughly chopped. They are there to add flavor, not to look pretty.
Bring the liquid to the boil then reduce the heat to a low simmer. This means that there should only be an occasional bubble.
Simmer gently for 10 minutes. Turn off the heat then leave the chicken in the pan for a further 15 – 20 minutes.
When cooked remove chicken from the pan. Test the chicken by touching it with your finger. The chicken should feel quite springy.
If serving straight away, chop, slice or shred, depending on recipe. Otherwise drain and refrigerate.
Poached chicken can be enjoyed warm or cold.
Learning how to poach chicken is a skill well worth acquiring.
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