Poached chicken breasts

Poached chicken breasts

By
From
Encyclopedia of Food and Cookery

Store in the poaching liquor in a covered bowl to keep them moist and fresh-tasting. Good for any recipe calling for cooked chicken, such as salads, sandwiches, etc.

Ingredients

Quantity Ingredient
1 litre water
1/2 carrot, sliced
2 slices onion
small piece celery
4 black peppercorns
2 parsley stalks
1 teaspoon salt
6 chicken half-breasts
1 sprig fresh thyme
or pinch dried thyme

Method

  1. Put all ingredients except chicken into a large saucepan and bring to the boil. Place chicken in pan, skin side up, turn heat to low, cover and simmer very gently for 10–15 minutes or until meat is tender when tested with a fine skewer. Place chicken breasts in a refrigerator container and strain liquor over. Cool then refrigerate, covered. If you prefer dark to white meat, use chicken thighs and poach according to this recipe.
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