Monday, April 25, 2011

To Poach or Not To Poach

For a long time, the thought of poached chicken had me turning up my nose. The truth is, when done correctly it's a great way to prepare chicken quickly. A few cups for a pot pie? Tons for chicken salad? Fresh chicken waiting to be made into the meal that's just not going to happen? Poach it.

In this case, I poached two boneless skinless breast halves for a chicken cobbler. The key to tasty chicken and broth - is aromatics. I added onion, carrot, celery, bay and thyme to the chicken pot and covered with a couple inches of water.

Bring the pot to a boil, cover and let simmer for 12-15 minutes. It's always best to check the internal temperature when cooking meat - shoot for 160 degrees. Remove from the broth and allow to cool before shredding or cutting per your recipe.

Don't forget to save the strained broth. The best tasting broth would be made with chicken breast with bones and skin. That said, even when made with boneless chicken breasts save it. Add it to a dish in place of water or even just the pasta pot. Use every bit of flavor that bird had to offer.

So give this a shot. It's a handy technique.

I just thought they should know and so should you.


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