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Poached Chicken Recipe

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This recipe for Poached Chicken, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, November 26, 2008


2 Bone-In, Skin-On Chicken Breast Halves
1/4 tsp. Whole Black Peppercorns
4 to 5 Allspice - To Be Removed Later
1 Medium Carrot - Chopped
1 Medium Stalk Celery - Chopped
1 Medium Onion - Chopped
1 tsp. Coarse Salt

You Can Also Add:
1 Dried Bay Leaf
1 Sprig Thyme
3 Sprigs Flat-Leaf Parsley

Place chicken in pot just large enough to hold it with about three (3) inches of room on top. Add water to cover by one (1) inch. Add allspice, peppercorns, parsley, thyme, bay leaf, carrot, celery and onion.

Bring water to just under a simmer over medium-high heat. Cook, skimming foam from surface as necessary. The chicken is done when you can poke it (45 min. to 1 hr.) with a granny fork and it pulls slightly.

When chicken is half done add salt, adding salt at the beginning will make the chicken tough.

Transfer chicken to a heatproof bowl. Strain liquid and pour over poached chicken; let it cool in the liquid (this will keep the chicken moist and tender).

When chicken is cool, or you are ready to serve it, separate meat from bones, discarding skin and bones. Shred or slice chicken against the grain into 1-inch pieces if desired.

Personal Notes:
Personal Notes:
Poaching chicken breasts on the bone results in more flavorful and juicy meat than poached boneless breasts. It's also harder to overcook the meat. The aromatics (noted above) used in the poaching liquid are designed to add flavor to the chicken and, to help create a good chicken stock.

Poached chicken has many uses; add shredded chicken to soups, casseroles, pot pies or to all kinds of green salads.




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