Poaching is a an easy way to cook chicken that preserves the moisture and tenderness of the meat. It is perfect for chicken that will be sliced, chopped or shredded. Note: Never, ever boil protein unless shoe leather is what you desire!!!
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| Photo: marthastewart.com |
4 chicken breasts
Water or chicken stock for poaching
* In a stainless steel braising or stock pot, add 2 quarts water or stock; bring it to a boil.
* Reduce heat to a low simmer, no bubbles, just wisps of steam coming off the surface.
* Add chicken and cook 10 mins.
* Using a quick read thermometer inserted into the thickest part of the chicken. When the internal temperature of the chicken reaches 165 degrees; remove it from poaching liquid immediately.
* Slice or shred the chicken while warm.
* Serve immediately or prepare (shred, dice or slice) the chicken for use in another recipe.
** Refrigerate leftovers.
Recipe: w.lynne
Taste and see what's good, then pass it on!
* Slice or shred the chicken while warm.
* Serve immediately or prepare (shred, dice or slice) the chicken for use in another recipe.
** Refrigerate leftovers.
Recipe: w.lynne
Taste and see what's good, then pass it on!