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Gary

wrote:
>
> Can they be safely cooked by bringing to a boil, covering and removing to a back burner for an hour or so. I guess this is called poaching. If simmering is required, what would be the minimum time. I don't want to over cook but also don't want to die from food poisoning. So, is bringing to a boil, covering, and turning off the heat enough, or should it be simmered for a time. This is for bone In breasts with the skin still on. I don't care about flavor as I intend to use the meat for cold salads, adding flavors later. Simplicity. Thanks.

Howzitgoin there, old pal

Don't do that, dude. Since you have a stovetop, just slowly cook
in minimal oil until done. Don't use water as that will leach all
the nice chicken flavor out of your meat. If you do use
water/poaching, at least save the water for other uses....all the
nice chicken flavor has been transferred to that water.

Tiniest bit of oil...very low heat...flip it over once or twice
as you check for doneness. This will give you very flavorful
chicken breast instead of watery chicken breast meat.

IMO, fresh chicken and water should never meet unless you are
making a broth or stock. Chicken meat is basically tasteless
after cooking in water.

BTW...don't you live in NC? If so...do you have Farm Fresh
grocery stores there? I think you do. Heads up - chicken quarters
on sale this week for only $0.69lb. Doesn't get any cheaper than
that for chicken. I got me some and plan to cook some today.