Tender poached chicken is easy to achieve using chicken tenderloins and the right cooking method.
I’ve said it over and over again: in cooking, the simplest things are often the hardest to get right, and poached chicken is a perfect example. Because chicken breasts are extra lean and poaching requires zero fat, poached chicken is typically really dry. Most recipes mistakenly call for simmering boneless skinless chicken breasts over very low heat until cooked through. I prefer to use chicken tenderloins, which are more tender than whole breasts. And instead of simmering the tenderloins over low heat, I place them in a pot of boiling salted water, immediately remove the pot from the heat and cover it with a lid, and let it sit for 15 to 17 minutes, or until the chicken is just cooked through. This method guarantees succulent chicken every time.
What You’ll Need To Make Tender Poached Chicken
Step-By-Step Instructions
In a large pot, bring 2-1/2 quarts of water and the salt to a boil. Remove the pot from the heat and add the chicken.
Immediately cover the pot with a lid, and let sit, off the heat, for 15 to 17 minutes, or until the chicken is just cooked through.
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.
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Per serving (9 servings) Serving size: 1/2 cup Calories: 265 Fat: 16 g Saturated fat: 3 g Carbohydrates: 15 g Sugar: 0 g Fiber: 1 g Protein: 15 g Sodium: 455 mg Cholesterol: 41 mg
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