Saturday, June 27, 2009

Poached Chicken

This is a good recipe when you have a recipe that calls for cooked chicken and you need it quickly. I've made the mistake many times before of boiling the hell out of chicken just because a recipe calls for it. That just leads to a tough, stringy mess. Here's my new method.

First, you need either 2 cubes of chicken bouillon or a can of chicken broth. Put either in a pot big enough to hold your chicken. Add your boneless, skinless chicken and add water until the chicken is just covered. Bring to a boil. Cover, reduce heat, and simmer. Check the temperature after 12 minues. (Seriously, I have boiled chicken for 45 minutes before and decided to check the temp after 15 yesterday and it was already at 190.)

The chicken was tender and juicy- great for chicken salad sandwiches!
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