Poached Chickens Recipes

POACHED CHICKEN BREAST

Steps:

• Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
• Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

POACHED CHICKENS

Steps:

• Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

BASIC POACHED CHICKEN

Steps:

• In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS

Steps:

• Gather the ingredients.
• Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
• Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
• Partly cover with the pot lid and cook for 10 minutes.
• Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
• Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
• Serve and enjoy.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

POACHED CHICKEN

Steps:

• In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.

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.