Sunday, 12 December 2010

Poached Chicken



Poaching chicken is a great way to cook boneless, skinless chicken. You don’t need to use and oil or fat and the end result is juicy and flavourful. Poached chicken is great for use in sandwiches, pies, salads and any other low fat chicken dish. You can use poached chicken in almost any recipe that calls for shredded BBQ chicken, which also helps cut some calories out of your meal.

The keys to poaching are: the size of the pan, the volume of liquid and the cooking temperature.

1. Place chicken breasts flat in a pot that's just large enough to fit them in one layer.

2. Add chicken stock so that it completely covers the chicken by at least a half inch to an inch. Throw in a couple of bay leaves to get some more flavour.

3. After bringing the liquid to a boil, reduce heat to a simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.

4. Remove chicken from the poaching liquid and chop or shred depending on what your using it for.


x Sunny x

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