Poached Chicken Breast Poitrine De Volaille Pochee Recipes

FOOLPROOF POACHED CHICKEN WITH GINGER SHALLOT SAUCE

Steps:

• Take chicken out of the fridge 30 minutes before cooking.
• Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it.
• Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min, won't overcook).
• Remove chicken from water and slice. Serve with Sauces (below) and rice.
• Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.
• Mix ingredients in a bowl. Set aside for 15 minutes.

POACHED CHICKEN

Steps:

• To a large pot, add carrot, celery, garlic, leek, onion, lemon, bay, parsley, thyme, and peppercorns. Set the chicken into pot breast-side up, then add 3 to 4 quarts water to come up sides and just approach covering chicken, then cover and bring to boil. As soon as the pot boils, uncover and add salt, then turn down heat and simmer at low rolling boil, turning the whole chicken twice, every 30 minutes, 1 1/2 hours total. Let the chicken cool 30 minutes more in its own juice.
• Remove chicken from cooled broth into shallow dish and remove skin, then pull and remove meat from bones with the assistance of a paring or boning knife. Pull or chop the meat into small or bite-sized pieces.
• Strain the stock into a large container or bowl.