Kitchen Basics: Poached Chicken

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Kitchen Basics: Poached Chicken

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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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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

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TAGS:  Poultry |

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  • 40 of 40 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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  • 24 of 24 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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  • Very Good
    24 of 24 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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  • 15 of 17 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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  • Very Good
    15 of 15 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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