Poaching Chicken Breasts
December 7, 2010 Cooking Methods
Poaching chicken breasts can be a very useful method for pre-cooking chicken, as some recipes call for already cooked chicken breasts, i.e. cubed chicken – cooked. The cooking time varies in this method depending on whether or not you’ll be cooking the chicken further, say to use in a casserole, or if you’re just poaching it for later use in a salad.
Trim fresh or thawed boneless and skinless chicken breasts of any minimal excess fat. Place the chicken breasts into a medium to large pot and cover them – about an inch over the breasts – with water. (Broth or stock may also be used.) Bring the water to a boil. Once the water boils, turn the burner heat down underneath the pot so that the water is just simmering. Cover the pot and simmer the chicken for 10 mins. After ten minutes has elapsed, keep the pot covered but move it off of the heat. Let the chicken stand in the covered pot for 5 mins., if you’ll be cooking with them again. If you’ll be using them for a salad or such let the pot stay covered for 7 mins. (This assumes that you’re using medium sized chicken breasts – for larger breasts keep the pot covered, but off the heat, for 8 to 9 mins. ) Remove the breasts from the water and set them aside on a plate until they’re cool enough for you to cut them or wrap them for refrigeration. You have just poached chicken breasts.