How to Poach Chicken Breast
Chicken can be cooked in many different ways aside from frying and roasting. Poaching is a very healthy, delicious way to keep chicken meat moist, tender, and flavorful. Here are some ideas to help you make perfectly poached chicken.
What is Poaching?
Poaching is a cooking method that involves simmering ingredients in a pan filled with liquid like water, ****, stock, or milk. Many people are familiar with poached eggs, although poaching chicken is one of the favorite methods of cooking poultry in restaurants. Poaching reduces the amount of fat needed to cook a dish, as well as keep the flavors locked in the meat. The poaching liquid can also help improve the flavor of the final dish. Poached chicken can be served as is, or can be used for cold chicken salad and chicken sandwiches. The final recipe can also be fried and roasted, and is often the secret to tender fried chicken and juicy roasted chicken.
Ingredients
Here are the ingredients you need to poach chicken:
Chicken. Chicken breast is most often used for poached chicken. The absence of bone and cartilage on this part of the bird helps it cook faster, and retain much more of its flavor. You can, however, still poach chicken wings, drumsticks, or the cut-up pieces of a whole chicken.
Court bouillon. The most well-known and often-used poaching liquid is called court bouillon. Court bouillon adds the flavor to the final dish. Liquid like water or stock is mixed with another acidic liquid (either ****, lemon juice, or vinegar), and flavorings like salt, pepper, and other spices. Onions and garlic may also be added to the poaching liquid. A bouquet garni (herbs tied together with a string or inside a thin cheesecloth bag) is added to the court bouillon to give the poaching liquid more flavor.
Steps
To cook poached chicken, follow these easy steps:
Prepare the court bouillon by bringing all the ingredients to a boil. You should have enough liquid to keep the chicken pieces submerged.
Wash the chicken pieces thoroughly to prevent salmonella and kill other possible disease-carrying bacteria.
As soon as the court bouillon gets to a rolling boil, bring it down to a simmer. The poaching liquid should still be hot, but the surface of the liquid must shimmer.
Add the chicken pieces to the court bouillon. They should be completely covered in liquid. If there are still large parts of the chicken that are not covered by the poaching liquid, weigh it down with a heatproof plate.
Allow the chicken to simmer for 15 to 20 minutes. The chicken should be completely cooked through.
Poaching is a great way to keep chicken meat moist, flavorful, and tender. With these steps, you can add chicken to the many dishes that you can cook with the world’s most popular poultry.