Basic Poached Chicken
This is easy to make. I always have boneless skinless chicken breasts in the freezer. I use the poached chicken in recipes that call for cooked rotisserie chicken or just cooked chicken. Great for chicken club sandwiches, chicken salad, with pasta or in a casserole. I strain the liquid and use it in recipes that call for chicken broth or stock. It freezes well.
- 4 to 6 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 medium onion quartered from root end (this keeps it from falling apart)
- 2 smashed garlic cloves (optional depending on chicken use)
- 1 bay leaf
- 1 teaspoon peppercorns
- water or chicken stock/broth to cover
Preparation time 5mins
Cooking time 25mins
Add the chicken to a 4 to 5 quart pot. Add cold water to cover the chicken by an inch or so. Bring the water to a boil.
As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer for 15 to 20 minutes, depending on the size of the chicken breasts. Do not go above a simmer, the chicken will become dry and tough. I usually test doneness by cutting into the largest breast. It's done if it is opaque through the middle. If using an instant-read thermometer, insert in the thickest part of the meat.
165°F is cooked through.
Remove from the poaching liquid and use as desired.
Poached Chicken - 46 calories per ounce