Poached Chicken

I can not empathize enough how crucial it is to have a building block skill like this in your back pocket! Knowing how to properly poach chicken opens the door to a vast array of recipes – from sandwiches and salads to soups and casseroles – and tons of dishes in between! I was inspired by a Martha Stewart Cooking School recipe, I went ahead and simplified it down to the basics. Use this recipe as a guideline, these two ingredients would flavor chicken that could work in any recipe Italian – Thai and every cuisine in between.

Poached Chicken
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Serves: 4-8
 
If I know what type of dish my chicken is going into - as opposed to just making a batch for a variety of dishes, then I play around with ingredients. If I am doing Italian I like to add onions, bay leaves, fresh thyme and lemon, whereas for a Thai meal I might add some lemongrass, garlic and ginger. Play around with this terrific foundation technique! Happy cooking!
Ingredients
  • 4 (6-8 oz each) Boneless, skinless chicken breasts, trimmed
  • 1 tsp Kosher salt
  • 1 tbsp Garlic powder
Instructions
  1. Place all three ingredients in a stockpot or deep pan.
  2. Add water until chicken is completely covered and submerged by approximately 1 inch.
  3. Set to burner to high heat. Watch carefully, once the chicken boils, turn down from an aggressive boil to a rolling boil - this usually entails turning the burner down to medium-high heat.
  4. Allow chicken to boil for 3 minutes.
  5. Turn off heat and cover the pot or pan. Let stand for 15-20 minutes or until the chicken is cooked through.
  6. Remove chicken to a plate, and if shredding allow to stand for 5-10 minutes until warm but no longer hot. Shred with 2 forks or your hands.
  7. At this point, you can add to a recipe immediately or let the chicken cool then store in a ziploc bag or tupperware for 3-4 days, using as needed.
Notes
A digital thermometer is so helpful here and eliminates any guesswork. Once the chicken reaches an internal temp of 160 you can remove it from the pot. While resting on a plate the internal temp will continue to rise and your chicken will end up at the perfect temp of 165.

 

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