Mr. Devilish Dish loves to grill. If the weather permits, I can just about count on him to cook our protein outside almost any night of the week. But when the weather crummy or he is not home to help with dinner then the stove top it is. Especially if he isn't home for dinner, I will almost always prepare myself some kind of Asian salad, with some shredded chicken inside. This preparation is simple to do, and perfect for salads, enchilada and taquito filling, or a protein bowl where you just want a pile of juicy chicken. Ideal to have on had to add to casseroles and soups too. It's also a great method if you enjoy doing meal prep, because you can poach a large batch of chicken on the weekend and have chicken ready to go for any meal of your choice.
 |
| This is my favorite method for preparing chicken breasts for a large variety of recipes. |
1-4 boneless, skinless chicken breasts
1 teaspoon salt
Additional aromatics optional include:
smashed garlic cloves, bay leaves, peppercorns, sliced fresh ginger, fresh herbs, sliced onion, white wine...the ideas are endless, just choose flavors that compliment what you are planning to use the cooked chicken with) You don't have to add these, I typically just use the salt method, but if you enjoy chicken on a regular basis the variety of flavors in the poaching liquid would be a nice change of pace.
Arrange the chicken breasts in a single layer in the bottom of a large pot. Sprinkle with salt (and any additional aromatics you want to add.) If using wine add it now. Pour in enough cold water to cover the chicken breasts by an inch.
Bring the liquid to a boil over medium-high heat. It will start to develop a white scummy-looking foam, which you can skim off if desired. It is fine to leave it as it does not affect the chicken cooking or flavor.
As soon as the water comes to a boil, reduce the heat to low and cover the pot with a lid and let the chicken simmer. Begin checking the chicken with a thermometer after 8 minutes of simmer time. The thickest part of the meat should read 165 degrees F. If it is not done, the chicken will typically reach temperature within 10-15 minutes depending on the thickness of the meat.
Remove the chicken from the poaching liquid to a clean cutting board. Poached chicken can be served, hot or cold. It can be served whole, sliced, diced or shredded per your recipe.
As soon as the water comes to a boil, reduce the heat to low and cover the pot with a lid and let the chicken simmer. Begin checking the chicken with a thermometer after 8 minutes of simmer time. The thickest part of the meat should read 165 degrees F. If it is not done, the chicken will typically reach temperature within 10-15 minutes depending on the thickness of the meat.
Remove the chicken from the poaching liquid to a clean cutting board. Poached chicken can be served, hot or cold. It can be served whole, sliced, diced or shredded per your recipe.
No comments:
Post a Comment