Ingredients
-
4
-
1 1/2
-
1
-
1/2
-
1/2
-
1/2
-
10
-
4
-
4
-
2
-
-
-
-
-
Directions
Poached Chicken, I do about 12 breasts at a time and freeze for sandwiches or wraps or use it for stirfry’s., Very good! I cut my chicken breasts in half lengthwise since they were very large. Also added some salt to the broth., So I am not a chef or a cook, but this recipe was so easy to follow. The results were fantastic – flavorful, moist chicken. I didn’t have any fresh herbs, so I omitted those. I brought the liquid to a boil, then simmered the breasts for 15 minutes. I allowed them to sit for 20 minutes in the liquid before removing them to a plate to cool. I just couldn’t wrap my head around those fat chicken breasts cooking thoroughly in 5 minutes. I don’t think mine turned out overcooked at all. They made a DELICIOUS tarragon chicken salad. Great poaching method, but I like my longer cooking time!
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Steps
|
1
Done
|
Place Chicken in a Large Saucepan; Add Water and Remaining Ingredients, and Bring to a Boil. |
|
2
Done
|
Reduce Heat, and Simmer, Uncovered, For 5 Minutes or Until Chicken Is Done. |
|
3
Done
|
Remove from Heat, Let Stand, Uncovered, 20 Minutes. |
|
4
Done
|
Place Chicken and Poaching Liquid in a Large Bowl; Cover and Chill, or, Put Just the Chicken in Freezer Bags and Freeze For Another Time. |
