Poached Chicken
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1three-pound chicken
- Water to barely cover
- 1bay leaf
- 1carrot, scraped and cut in half
- 1rib celery with leaves, cut in half
- 12peppercorns
- Salt to taste, if desired
Preparation
- Step 1
Combine all the ingredients in a saucepan. Cover and bring to the boil. Let simmer 30 minutes.
Private Notes
Comments
Not meant to be eaten straight out of the pot. Use poached chicken in chicken salad, shredded chicken recipes, chicken pot pie... Plus, you’ve created a delicious stock. .
This is not my favorite way to poach chicken - you have the same problem as you do with roasting a whole bird - the white meat will be done before the dark meat, causing it to dry out and lose flavor. In addition, it's pretty inexact, as the cooking time makes no allowance for the size of the chicken. If you're looking to poach white meat for chicken salad, etc., it's easier to just cook the breasts in bath of 150-160°F water until the internal temperature reaches 150-155°F.
Okay, but nothing to write home about.
Not meant to be eaten straight out of the pot. Use poached chicken in chicken salad, shredded chicken recipes, chicken pot pie... Plus, you’ve created a delicious stock. .