How to Poach Chicken
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
147 kcal
-
Course
Main Course
-
Cuisine
American
How to Poach Chicken
Description
How to Poach Chicken explains two cooking techniques: skillet-poaching chicken breasts and simmering whole chickens. For breasts, seasoning and browning in olive oil develop flavor and a light crust before a brief simmer with water and optional aromatics finishes the cooking gently. Whole chicken pieces or entire birds are simmered slowly in salted water with aromatics, extracting broth and ensuring tender meat. The slow simmer keeps the chicken moist and allows flavors from herbs and spices to infuse the meat and broth. Once cooked, the chicken can be removed, rested, and prepared as desired.
This method produces versatile cooked chicken that can be served hot or chilled, shredded, or sliced for salads, sandwiches, or main dishes. The poaching liquid becomes a flavorful broth that can be strained, cooled, and stored for later use in soups or sauces. The instructions emphasize not overcooking to retain juiciness and important temperature checks to ensure doneness without dryness.
The notes mention reserving the broth by straining and refrigerating overnight, allowing fat to solidify on top for easy removal. This broth can be portioned into containers and frozen for future use, providing a flavorful base for many dishes and making the most of the poaching liquid beyond the chicken itself.
Ingredients
For Chicken Breasts:
- 4 chicken breast or bone-in, boneless, skinless
- salt freshly ground
- black pepper freshly ground
- 2 teaspoons olive oil
- 1/2 cup water
- Complementary aromatics such as: black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf, optional
For Whole Chicken:
- 1 to 5- pound chicken cut in pieces, whole
- 1 teaspoon salt
- Complementary aromatics such as: black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf, optional
Instructions
How to skillet-poach chicken breasts:
- 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 the chicken in a single layer and cook until golden-brown on one side, 4 to 5 minutes. Flip the chicken over, add the water and aromatics (if using), and cover.
- Reduce heat to medium and continue to cook until the chicken registers 165 degrees when pierced at the thickest part, about 10 to 15 minutes longer depending on the thickness of the chicken.
- Remove to a cutting board and cool slightly. Slice, chop, or shred as desired.
How to poach a whole chicken:
- 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.
- Bring water to barely a boil over medium-high heat. Skim off any white foam and discard.
- Reduce water to low, cover, and continue to simmer for 20 minutes. Chicken is done when opaque through the middle and a thermometer in the thickest part of the chicken registers 165 degrees.
- Remove chicken from pot. Shred chicken, discarding skin and bones (you should have about 4 cups chicken). See notes for how to save the remaining chicken broth.
Notes
- Strain the poaching liquid through a fine mesh sieve to remove solids and impurities.
- Chill the broth overnight in the refrigerator to solidify and remove the fat layer easily.
- Divide the broth into freezer-safe containers for extended storage and convenient use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 714mg | 30% |
| Potassium | 419mg | 9% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
