poached chicken recipes

This is the best way to boil chicken from Delish.com. 

How To Boil Chicken

chicken breasts

c. low-sodium chicken broth (or water)

Kosher salt

black pepper

Always! It's so much better than store-bought.

Who has time for that? The boxed stuff is great!

This method worked really well.  I did use broth instead of water.  Added kosher salt, pepper, thyme, garlic powder, and onion powder.  Brought 2 large chicken breasts to a rapid boil and continued to simmer boil for ten minutes with lid on.  Resulting in perfectly tender juicy flavorful chicken.  Cubed it for a casserole dish that turned out delicious.  Thank you for such a simple and easy recipe to cook boneless chicken.  Note:  I will use the delicious broth to make chicken noodle soup.

Very helpful. I cook my Chicken before I freeze it now for quick ways to make my salads.

I am pretty pleased with my first try. I had to boil it for 15 more minutes so 25 minutes all together but that's okay. It turned out delicious and that's all that matters!

I was not sure of the cooking time as well as the stove top heat setting for boiling the chicken for my recipe so this was just what I needed to see. So easy, now I feel like a real home cook. I had two and a half pounds of chicken which I did cut into smaller sections for a casserole. I brought my seasoned broth with chicken pieces to a boil and then covered the pot and turned the heat down to the simmer setting. I checked at six minutes because of the smaller size - not done. At ten, it was perfectly cooked through. For those with problems cooking the chicken thoroughly, remember these directions are a guideline so use the suggested cooking time as a starting point. Depending on how large your chicken pieces are and how much will be cooked, you would then need to adjust the simmering time.

This was very good, yet very time consuming.  Cooking the chicken, cooking cornbread, then cooking them together, etc. it was a very long process.  Getting a rotisserie chicken would help substantially.  Boiling the chicken for 10 minutes cooked the smaller chicken breasts, and the large ones were cooked after 15 minutes.  Get a thicker BBQ, so it doesn't get watery (and we drizzled some over the top of the chicken before serving.)   We would make this again, but will for sure get a rotisserie chicken.

Easy recipe. I didn’t know how to precook my chicken, so this was perfect. I like this recipe because it says I can use water, or broth, or any kind of flavorings. Also, the page loaded super quickly since there weren’t too many photos.

edit to add: I had four average sized boneless breasts, and they cooked in 10 minutes from the point where the water boiled and I covered the pot.

This was a lifesaver this evening! Thank you for posting this for us!

Thank you. This worked perfectly. The therometer hit 165 at 25 minutes.

10 minutes will not cook most chicken breasts through, this left mine uncooked in the middle

This is great for something quick and delicious. Two thumbs up!

This was a great recipe. I'm not the best cook, but I'm also not the worst. I  was ALWAYS over boiling my chicken and it was so rubbery. This time it only took about 15 minutes from the time it went on the water. I had 3 smallish pieces of chicken. Perfect for my tortilla soup! Thank you!

This was amazing and easy!  I just did three chickens, shredded it, and will use it for the week in chicken tacos, bbq chicken sandwiches, etc.  Time saver for sure!

https://streaming.hearstdigitalstudios.com/manual_upload/5882862ebbddbd0a09d3bb9b/mp4/Brown_Sugar_BBQ_Chicken_Sandwiches_FRONT_1484949056_4000_hd_v3.mp4

Bourbon adds a smoky depth to this easy slow-cooker chicken.

These Brown Sugar BBQ Chicken Sandwiches Let Your Slow Cooker Do All The Work!

L low-sodium chicken stock (or water)

salt

https://streaming.hearstdigitalstudios.com/114c8a2e-1485-4612-b6f6-3e22f5e7afc9/video_rover_16x9_1080p_hd_1569940132_1501.mp4

Chicken Bhuna

Why poach a chicken? Two main reasons. Poaching means that your chicken meat will be beautifully moist, much more so than a roasted one, and with little effort on your behalf. And secondly, much less fuel is used to cook it, and little heat is generated, relevant if you are doing this in a kitchen in the summer.

How to poach a chicken and make it last the family a whole week

1.5 kg whole chicken (smaller

water

celery

carrots

parsley

peppercorns

bay leaves

Chop

Prepare a few vegetables for the pot - typically a couple of sticks of celery, a carrot or two, a few peppercorns and some sprigs of parsley if you have any available.These are all optional, you don&#39;t have to use these if you don&#39;t have them / don&#39;t want to.

Unwrap

Take the chicken out of its wrapping. It is recommended that chicken is not washed as the washing process tends to spread any possible contamination around the kitchen via splashes and aerosol.

Put in pot

Place the chicken in a large pot and the put the vegetables around it.

Cover with water

Just cover the chicken with cold water.I don&#39;t usually salt the water. Partly because I&#39;ve found it doesn&#39;t need it, and partly because salt will draw moisture from the bird and we want it be kept moist.

Simmer

Bring the water to the boil and simmer gently for 10 minutes. DO NOT BOIL. Boiling will toughen the chicken meat and make it dry. Turn the chicken over and simmer for a further 12 minutes. Turn the heat off and leave the chicken in the hot liquid to go cold. Remove the chicken and vegetables from the liquor.

Strip

Once the chicken has cooled, pick off all the and weigh it. A medium chicken, on average, will yield coming up to a kilo of cooked meat.

Once you have picked off all the meat, put the carcass and any skin and bones back in the poaching liquid. Add a little splash of white vinegar. The acid of the vinegar helps the calcium to leach out of the bones giving you a bit more goodness in your broth. Bring to the boil and simmer gently for 2 or 3 hours. A slow cooker is great for this and will save fuel.I know you have already poached the chicken, but you will still be able to get more flavour by simmering the bones on their own. Once the stock has finished simmering, pass through a sieve to remove the skin and bones and discard those, although dogs and cats may enjoy the skin.

Store meat

If you are following the ideas to use the chicken for a whole week, I&#39;ve found it is most useful to weigh the chicken meat and store it separately for each recipe - don&#39;t forget to label the bag with the amount and the recipe it is intended for. Or store in the fridge for 4-5 days.

Store stock

Similarly the stock. I would usually divide it into 2 lots and freeze until ready to use, although I make soup so often, it doesn&#39;t usually get that far. Or it will sit safe in the fridge for 3-4 days.

Storing the chicken and the stock

I also only cook my chicken in the slow cooker but I skin it first to cut down on the fat.  I also add the leftovers to the pot with vinegar and cook it for soup broth etc.

You can also do this with a slow cooker. I put everything you've mentioned into a slow cooker, and leave on low overnight. Got get a brilliant layer of golden fat at the top, to be skimmed off, plus the stock.

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Top 3 poached chicken recipes recipes from across the web

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How To Boil Chicken

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