Poached Chicken

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This is a great way to prepare chicken for casseroles, fajitas, soups, and salads.

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Ingredients

  • chicken
  • water
  • seasonings, optional

Preparation

Step 1

Bring the water to a boil so it’s nice and hot and the chicken starts cooking then reduce the heat to a simmer. Little bubbles should rise but no huge bubbles.

Let simmer until done about half hour to an hour and a quarter depending on the size of the chicken pieces or look up more exact chicken cooking times, and use the simmering time recommendations.

Start counting when the water boils and you turn it down to a simmer.

There might be scum, white foamy frothy stuff that rises to the surface as the chicken cooks, just skim it with a spoon and throw it away.

When the chicken is done drain the broth into a bowl and put the cooked chicken and the chicken broth in the fridge to cool for a bit or season and serve.

COOKING TIMES
* Whole broiler or fryer chicken 3-4 pounds: 60-75 minutes

* Whole roasting chicken 5-7 pounds: 1 ¾-2 hours

* Whole Cornish hens 18 to 24 ounces: 35-40 minutes

* Breast halves, bone-in 6 to 8 ounces: 35-45 minutes

* Breast half, boneless 4 ounces: 25-30 minutes

* Legs or thighs 4 or 8 ounces: 40-50 minutes

* Drumsticks 4 ounces: 40-50 minutes

* Wings or wingettes 2 to 3 ounces: 35-45 minutes

How to Boil Chicken for Flavorful Broth
If you want to flavor the chicken and broth add salt, pepper and veggies such as onions, carrots, celery and any herbs you want to the pot.

Quick Tip:If you wrap all the veggies and herbs in cheese cloth, including peppercorns instead of crushed pepper you can keep the broth clear and chicken nice and clean.

Add your seasonings before you bring the water to a boil, that way they have time to flavor your broth.

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