Poached Chicken - Foolproof, perfect, AMAZINGLY juicy breast
User Reviews
5
Poached Chicken - Foolproof, perfect, AMAZINGLY juicy breast
Description
Poached Chicken - Foolproof, perfect, AMAZINGLY juicy breast focuses on cooking chicken breasts in boiling water so they reach the safe internal temperature without drying out. The heat method controls cooking precisely by bringing water to a boil, adding chicken with flavorings like lemon or bay leaf, then removing from heat to allow carryover cooking. This technique prevents overcooking and yields a tender and juicy texture throughout.
The subtle flavors from optional ingredients complement the chicken without overpowering, suitable when planning to use the meat for sandwiches, salads, or other dishes where a mild, moist chicken is preferred. Slicing against the grain after cooling ensures tenderness.
The recipe suggests refrigerating the whole breast to keep moisture if not using immediately, with storage up to 4 days in the fridge. The procedure includes tips for adjusting cooking times based on breast size and altitude effects on boiling point, emphasizing consistent results.
Ingredients
- 2 chicken breast boneless skinless, 250g/8.5 oz each (Note 1
Optional flavourings (Note 2)
- 1 lemon , quartered
- 1 bay leaf , dried or fresh
- 2 garlic minced, cloves
Instructions
- Take chicken out of the fridge 30 minutes before cooking.
- 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).
- Add Flavourings, if using (squeeze in lemon juice, add used lemon).
- Bring water to boil.
- Place chicken breast in water, place lid on, bring back up to the boil. IMMEDIATELY remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min to 1 hr, won't overcook).
- Remove chicken from water. Slice and be amazed how perfectly juicy and tender the breast is!! Or chop/shred and use as desired.
- If reserving for later use, cover loosely to cool then refrigerate whole - see Note 6.
Notes
- Start chicken at room temperature, removing it from the fridge 30 minutes before poaching.
- Use a pot large enough for chicken breasts to lie flat without stacking, ensuring even cooking.
- Do not add salt or salty ingredients to the water, as this alters boiling and cooking.
- Adjust poaching time by weight and altitude; verify doneness with a meat thermometer aiming for 66°C (151°F).
- For best texture, slice cooked chicken across the grain.
- Store cooked chicken whole in an airtight container in the refrigerator for up to 4 days; it remains juicy even when served cold.
- Fully thaw frozen chicken breasts before poaching to maintain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2breasts
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 250g | |
| Calories | 285cal | 14% |
| Protein | 53g | 106% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 160mg | 53% |
| Sodium | 290mg | 12% |
| Potassium | 925mg | 20% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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