Kitchen Basics: Poached Chicken
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
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
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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
; 4 ounces raw chicken yields 3 ounces cooked
Member Ratings For This Recipe
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NORASPAT
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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I_AM_EEVIE
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SHARONSOWN
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TUBLADY
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CD4983262
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NANCYHOME247
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SUEZJK
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CD13674347
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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PMORENA
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CMFARRELL36
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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CHARRICE
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SOMKHE
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CD13103715
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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PAMNANGEL
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GREASE31
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MLOULOU2
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MSSAZZI
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KITTYF54
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LEANJEAN6
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PATRICIAANN46
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MSLZZY
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GRALAN
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PWILLOW1
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ELRIDDICK
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CHERYLHURT
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SNOOPYPAL2019
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PICKIE98
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NASFKAB
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TIGGER2094
For those that are asking why not poach in broth, how would you get your broth? Are you re-using boiled chicken water (broth) from previous meals, or are you buying something from the grocer? This recipe is making broth. If it is bland to you, add seasonings, a piece of dark meat, or vegetables. - 6/6/14
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RUBYTWOSDAY
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CD13954759
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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GRACEISBEST
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IM-LUPE
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LITTLEWIND53
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