BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
POACHED CHICKEN
You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
POACHED CHICKEN FOR SALADS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 cups cubed chicken or 4 to 6
Number Of Ingredients 7
Steps:
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
POACHED CHICKEN
Make and share this Poached Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
- Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
- Remove from heat, let stand, uncovered, 20 minutes.
- 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.
POACHED CHICKEN BREAST
Make and share this Poached Chicken Breast recipe from Food.com.
Provided by adopt a greyhound
Categories Chicken Breast
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Bring water to a boil.
- Add chicken breast.
- Turn down the heat and simmer for 12 minutes.
- Take off the heat and let them sit for at least 15 minutes.
- Add to recipe as needed.
Nutrition Facts : Calories 124.7, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Protein 15.1
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
POACHED CHICKEN
Provided by Food Network
Time 40m
Yield 4 salads.
Number Of Ingredients 11
Steps:
- Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.;
More about "poachedchicken recipes"
PERFECTLY POACHED CHICKEN BREASTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 456Calories 197 per servingCategory Dinner, Lunch, Ingredient
EPIC POACHED CHICKEN & DUMPLINGS | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
- Place the chicken in a large, deep pot with the juniper berries and 1 teaspoon of sea salt, then cover with cold water.Pop the lid on and simmer over a medium heat for 1 hour 30 minutes, skimming away and discarding any scum and froth, and reserving any fat that rises to the surface.Meanwhile, make the sauces.
- For the mustard sauce, mix the mustard powder, vinegar and a good pinch of salt and pepper together in a little bowl, then sprinkle over the reserved herby fennel tops from the chicken recipe.For the fiery horseradish sauce, peel the horseradish and finely grate into a little bowl with the lemon zest, then squeeze in the juice.
POACHED CHICKEN AND DUMPLINGS WITH JUNIPER BERRIES, EGG NOODLES, …
From more.ctv.ca
- Place the chicken in a large, deep pot with the juniper berries and one teaspoon of sea salt, then cover with cold water.
- Pop the lid on and simmer over a medium heat for one hour 30 minutes, skimming away and discarding any scum and froth, and reserving any fat that rises to the surface.
- Meanwhile, make the sauces. For the mustard sauce, mix the mustard powder, vinegar and a good pinch of salt and pepper together in a little bowl, then sprinkle over the reserved herby fennel tops from the chicken recipe.
HOW TO POACH CHICKEN FOR SHREDDING
From crayonsandcravings.com
- Place chicken, garlic, and seasonings in a dutch oven or large pot. Add enough water to cover the chicken.
- Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Allow the chicken to simmer for about 25-30 minutes, until an inserted meat thermometer reads 165° F.
- Remove the chicken from the pot and let rest for 10 minutes. Use two forks to pull chicken away from the bone and shred.
HOW TO POACH CHICKEN BREASTS - A FOODCENTRIC LIFE
From afoodcentriclife.com
- Trim chicken breasts of any excess fat. Place chicken breasts in a pot or pan just large enough to hold them in a single layer. Cover with water by about two inches, enough so that the chicken will be totally submerged. They must be totally under water.
- Bring the water up to almost a simmer (you will see small bubbles) and skim any grayish foam that develops. The water temperature should be between 160° - 180°. Turn the heat to low so there are almost no bubbles. After skimming, add your aromatics, lemon and wine.
- Poach chicken breasts until they reach 165° internally then remove them from the pan. Use a digital thermometer to test. Timing for poaching depends on the size of your chicken breasts. Typically they will cook in 15-18 minutes. When they are done, remove the chicken breasts from the pot and serve warm, or cool then refrigerate. Well wrapped they will be good for up to 4 days, or freeze for future use.
POACHED CHICKEN | CHICKEN RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
- Halve the garlic bulb around the equator.Put all the ingredients in a large pan with a pinch of sea salt, then cover with cold water.
10 HEALTH BENEFITS OF POACHED CHICKEN (NO.5 SUPER)
From drhealthbenefits.com
- Boost Metabolism. A poached chicken may contain higher B vitamins. These group of vitamins have an important role to boost body metabolism. Therefore, phosphorus also presented as one of important minerals in the chicken.
- Protect Immune System. The vitamin B Complex that contained in the poached chicken have a unique ability to back up your immune system. A researcher Lars Kjer-Nielsen of the University of Melbourne said that humans are unable to make vitamin B and obtain it mostly from diet.
- Increase Red Blood Cells. Another function of B vitamins is to increase red blood cell production. The National Heart, Lung and Blood Institute state that to produce healthy red blood cells people need enough B vitamins intakes.
EASY POACHED CHICKEN RECIPE - DOWNSHIFTOLOGY
From downshiftology.com
- Place the chicken breasts into the pot. Add in cold water until the breasts are covered by about an inch of water, and season with salt. If you'd like to add aromatics like lemon slices, onions, garlic or herbs, you can add them now.
- Bring the water to a gentle simmer over medium heat. If you see some white froth accumulate on the surface, that's just fat from the chicken. You can optionally skim it off if you plan to save the liquid. Otherwise, don't worry about it.
POACHED-CHICKEN SOUP - CHICKEN BROTH - CHICKEN STOCK RECIPES
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- Add the onion, carrot, celery, and 1 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon salt.
HOW TO POACH CHICKEN - CULINARY HILL
From culinaryhill.com
- Dry the chicken with paper towels and sprinkle both sides with salt and pepper (I like 1/4 teaspoon each). Heat the oil in a large skillet over medium-high heat until shimmering.
- Add chicken to a large Dutch oven or stockpot. Add aromatics and salt. Fill pot with cold water, until water covers the chicken by about an inch.
HOW TO MAKE TENDER POACHED CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
- In a large pot, bring 2-1/2 quarts of water and the salt to a boil. Add the chicken, immediately remove the pot from the heat, and cover it with a lid. Let it sit for 15 to 17 minutes, or until the chicken is just cooked through. To test for doneness, cut into the center of one of the tenderloins; it should be white throughout with no sign of pink. (Or insert a meat thermometer into the thickest part of the tenderloin; it should register 165°F.) Do not overcook.
- Using tongs, transfer the poached chicken to a cutting board. Let cool, then shred, discarding the tough tendon at the end of each tenderloin. Transfer the chicken to an airtight container, and refrigerate until ready to use. The poached chicken will keep for 3 to 4 days.
POACHED CHICKEN – JUICY, GUARANTEED! - RECIPETIN EATS
From recipetineats.com
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it in a single layer (can be snug but do not stack).
POACHED-CHICKEN SOUP RECIPE | MYRECIPES
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- In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon salt. Cover and bring to a boil.
- Reduce the heat and simmer, partially covered, until the chicken is just done, about 10 minutes for the breasts and 15 minutes for the legs and thighs; remove each piece as it is done.
HOW TO POACH CHICKEN BREASTS - SAVOR THE FLAVOUR
From savortheflavour.com
- Rinse the breasts and lay them in a single layer in a large skillet. Cover the meat 3/4 way with cold water.
- Thinly slice the onions and separate into rings, then chop the celery, cut the carrots, and slice the ginger into coins.
- Place the onion, celery, carrot, ginger, wine, and spices on top of the meat. Cover and bring to a simmer over medium high heat. You will notice bubbles forming at the edges of the skillet. Be sure not to let it boil, as the extra heat will make the meat tough.
POACHED CHICKEN AND VEGETABLES RECIPE - REAL SIMPLE
From realsimple.com
- In a large saucepan or pot, bring the leeks, potatoes, fennel, thyme, broth, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper to a boil.
HOW TO POACH CHICKEN BREASTS - AMBITIOUS KITCHEN
From ambitiouskitchen.com
- Add your chicken breast to a large pot and pour over enough cold water or broth to cover the chicken. If you have two large chicken breasts, four cups should be enough (but add more as-needed).
- Heavily season the cold water with salt, and feel free to add chopped onion and garlic cloves if you’d like extra flavor.
- Turn the stove to medium heat to bring the water to a slight boil. Reduce the heat to low, cover the pot and let the chicken simmer for about 20 minutes.
POACHED-CHICKEN SOUP RECIPE - QUICK FROM SCRATCH SOUPS
From foodandwine.com
- In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon salt. Cover and bring to a boil.
- Reduce the heat and simmer, partially covered, until the chicken is just done, about 10 minutes for the breasts and 15 minutes for the legs and thighs; remove each piece as it is done.
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