Tender And Moist Poached Chicken Breasts Recipes

Steps:

• 1. Place 10" - 12" non-stick skillet over high heat.
• 2. Add to skillet, chicken stock, rosemary, thyme, tarragon, and bay leaf. Cover and bring to boil.
• 3. Season chicken with salt and pepper to liking then add chicken tenders to skillet but do not over crowd (you can always do a second batch if needed) and cover and then reduce heat to low.
• 4. Set timer for 15 minutes, turn tenders over, then set for another 15 minutes.
• 5. Remove all tenders to cool and discard liquid and herbs.

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).

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.

Steps:

• Put boneless, skinless chicken breasts in one layer in a pan the right size to poach them. Fill the pan with water or stock enough to cover the breasts with one inch of water (or stock). Remove the chicken breasts from the pan and set aside.
• Bring the water (stock) to a full boil and replace the chicken breasts in the pan. Cover and bring back to a boil. If you have used water, you may wish to add a little salt and some pieces of carrot, onion and celery.
• Boil the chicken breasts for 3 minutes and remove from heat. Leave the cover on the pan - do not even peek. Set aside for 3 hours without peeking!!!! Not even a little bit!!!!
• Remove from stock and refrigerate. If you cannot be available at the end of the 3 hours you should put the pan (lid on) in the fridge.
• You will have some lovely stock for soup and tender, moist chicken breasts for salad, soup, casseroles, etc.