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Default poaching chicken

In article >,
J. Eric Durbin > wrote:

> On Wed, 18 Jan 2006 19:09:57 -0500, biig > wrote:
> >
> > I have a couple of boneless and skinless chicken breasts I'm going to
> >poach for salad or sandwiches. Would you season the liquid or wait and
> >season the finished chicken. I thought I'd use chicken broth for the
> >liquid....tia....Sharon

> Depending on the final dish you could season the broth for Chinese
> (green onion, garlic, ginger, soy sauce), Mexican (cumin, chilis or
> chili powder, cumin, onion, garlic), or traditional American/European
> (garlic, carrot, celery or celery salt, onion, and, if your store
> carries them, parsnips).
> One tip I picked up from one of the cooking shows, can't remember
> which, that has always produced moist, non-stringly poached chicken
> was to add all the ingredients to the cold broth or water and slowly
> bring it all up to a very low simmer, partially covered. Never allow
> it to boil which causes the protein in the chicken to seize up and
> become tough, dry, and stringy. Cook for 20 -30 minutes depending on
> the size of the chicken cut.

You can also poach in the microwave.

Works a treat for salmon, and also for boneless skinless chicken thighs.
I usually grill breast meat so have not tried nuking that.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson