In article >,
"Bob (this one)" > wrote:

> Michael "Dog3" Lonergan wrote:
> > biig > looking for trouble
> >
> >> 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
> >
> > Chicken broth is a good idea. Something I had not thought of. I don't
> > poach chicken too often but if memory serves, I season the broth (onion,
> > carrot, celery, garlic... whatever you like) and poach the chicken in it
> > later. You can always reseason the breasts after poaching.
>
> And the broth is enriched by the cooking. I buy big packages of
> boneless, skinless thighs and poach them. Pop them in the fridge as
> snacks, to use in other dishes and generally have available. Last about
> a week that way. The broth becomes a wonderful soup base into which I
> cheerfully fling all manner of goodies for different dishes - egg drops,
> sliced chicken, veggie stuff, pastas and rices, cheeses and creams...
>
> Pastorio

So when you poach in broth, I take it you only do it long enough to cook
the chicken. How long might that be? Or, how do you know how long to
simmer the chicken?

I ask cause it seems to me that if you simmered the chicken long enough
it would lose most of its flavor ... like chicken does when I make
broth. Or maybe this isn't an issue since you are using a relatively
small amount of water?

I remain, confused as ever,
Dave W.

--
Living in the Ozarks
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