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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 138.3
  • Total Fat: 2.9 g
  • Cholesterol: 70.1 mg
  • Sodium: 65.4 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 25.9 g

View full nutritional breakdown of Kitchen Basics: Poached Chicken calories by ingredient
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Kitchen Basics: Poached Chicken

Submitted by: CHEF_MEG
Kitchen Basics: Poached Chicken

Introduction

What's the secret to moist and flavorful chicken? Poaching it! Chicken breasts contain very little fat; this method keeps the meat from drying out. What's the secret to moist and flavorful chicken? Poaching it! Chicken breasts contain very little fat; this method keeps the meat from drying out.
Number of Servings: 4

Ingredients

    1 pound (16 ounces) boneless, skinless chicken breasts, visible fat removed and breasts sliced in half horizontally
    1 teaspoon peppercorns
    1/4 cup celery leaves or 2 ribs celery

    Note: You can save the tops and ends of your celery for use in this recipe. The leaves impart a stronger celery flavor than the ribs do.

Tips

Poach larger batches of chicken, shred or chop the cooled meat, and freeze individual breasts for use in casseroles, soups, stews, and salads.


Directions

Fill a medium saucepan with water and bring to a simmer. Add all ingredients and simmer until the chicken reaches an internal temperature of 165 degrees, about 10 minutes. Discard the poaching water and allow the chicken to cool completely before use. Shred or chop the chicken, or refrigerate for up to four days.



; 4 ounces raw chicken yields 3 ounces cooked





TAGS:  Poultry |

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Member Ratings For This Recipe



  • 34 of 34 people found this review helpful
    WHY discard the poaching water, I am a soup lover and we always poach a big batch for other chicken meals. I trim the breasts. I leave them in the broth after they are cooked. I find if I try to handle them too soon they shrink very fast and dry out.I add a bit of lemon juice to keep them white. - 6/25/12

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  • Very Good
    23 of 23 people found this review helpful
    Add more herbs, celery, onions for an awesome broth! Nothing wasted in my kitchen. =] - 6/26/12

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  • 22 of 22 people found this review helpful
    I like to poach in apple juice and do it with pork chops as well. Very tender and moist! - 7/25/12

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  • 14 of 16 people found this review helpful
    I wouldn't discard the poaching water. That's chicken broth and it has lots of uses! - 6/25/12

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  • 13 of 13 people found this review helpful
    If you don't want to mess up your stove or have a tendency to forget things on the stove, use a rice cooker for poaching chicken like this. I use my rice cooker to cook dried beans, too--minimizes the boilovers. - 6/25/12

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  • Very Good
    12 of 12 people found this review helpful
    Poaching is good for keeping it tender, but don't over cook or all the flavor will cook out of the chicken. lesson learned as I forgot one time. I also poach it in wine and herbs. - 6/25/12

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  • 10 of 11 people found this review helpful
    Try adding roasted garlic cloves for flavor change! just about any salt free seasoning u like would be good as well. - 6/25/12

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  • 9 of 10 people found this review helpful
    Yes, poach the chicken. But please - NEVER - "discard" the poaching water. Keep it, drain your vegetables into it, use that chicken and veg water for stock for a pan of soup! One meal for tomorrow or the day after, or good stuff to put into the freezer and use later on for either soup or gravy. - 6/25/12

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  • 8 of 8 people found this review helpful
    I keep those celery tops and leaves in a freezer container marked "for soup" along with onion peels and carrot scrapings & ends - Strain them out of the broth after cooking - 7/5/12

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  • Very Good
    7 of 7 people found this review helpful
    I usually make chicken like this and dice it for use in lunches during the week. Great for making a quick chicken salad, just take mixed greens, a portion of diced chicken, a bit of lo-cal dressing and maybe a sprinkle of dried cranberries or cheese and you have a tasty lunch for work. - 3/3/13

    Reply from CHEF_MEG (3/4/13)
    Sounds yummy. Chef Meg


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  • 5 of 5 people found this review helpful
    Why not use chicken broth rather than water? I also add celery, onion, and carrots to the water for additional flavor. Any time you have leftover chicken broth, strain it, then freeze it. - 6/26/12

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  • Very Good
    5 of 5 people found this review helpful
    I added some onions, garlic, herbs and salt. It was delicious! - 6/26/12

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  • Incredible!
    2 of 2 people found this review helpful
    If you increase the oz 's of Chicken , not only will you have broth but , chicken for chicken salad or to top on a salad for next meal or day. - 3/3/13

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  • 2 of 2 people found this review helpful
    I add at least 1 bay leaf, crushed garlic, a heaping tsp each of basil and thyme, plus salt and pepper. DO NOT BOIL the chicken a but slide it into the simmering water, cover & simmer for another 10-15 minutes. Store the chicken in the poaching water to keep it moist & later use it for soup! - 1/23/13

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  • Incredible!
    2 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/6/12

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  • 2 of 2 people found this review helpful
    To Chris3874: Aren't you being a bit stingy????
    I have cooked my chicken breasts this way often and do add herbs and extra yummy things...especially when I get home late from work and don't feel like starting a recipe that requires time.So this works well and done in no time!!! - 6/26/12

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  • Incredible!
    1 of 1 people found this review helpful
    So easy and the possibilities are endless. Thanks Meg! - 8/4/12

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  • 1 of 1 people found this review helpful
    wouldn't it be tastier to poach it in Chicken broth or stock? - 8/2/12

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  • Very Good
    1 of 1 people found this review helpful
    Have made chicken like this for years. Always very good and useful. - 7/24/12

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  • O.K.
    1 of 1 people found this review helpful
    it dried out a bit on me--maybe I'll try it in wine-- - 6/25/12

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  • Incredible!
    1 of 1 people found this review helpful
    So tender and so delicious. - 6/25/12

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious! - 6/25/12

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  • I agree - why discard the water? Makes a great addition to chicken stock for soup. - 2/12/14

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  • This is how I cook chicken thighs. I use the resulting broth to cook rice. - 7/27/13

    Reply from CHEF_MEG (8/7/13)
    Great idea but just make sure you remove the skin from the chicken or de-fat the liquid once cooled.
    Chef Meg


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  • I would TOTALLY save that poaching water.... why throw away chicken broth? - 5/24/13

    Reply from CHEF_MEG (6/4/13)
    You can save the poaching water but would need to follow strict guidlelines on cooling and re-heating the broth. The broth once cooled can be used up to 7 days if it stays under refrigeration.
    Chef Meg


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