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
