On Saturday, March 3, 2018 at 8:23:12 AM UTC-5, Gary wrote:
> 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.

If chicken breasts are properly poached, they don't spend that much
time in the water and they still have plenty of flavor left. A
20-minute poach is nothing like a long simmer for making stock.

Cindy Hamilton