How to Poach Chicken for Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium boneless skinless chicken breasts (about 1 1/2 pounds)
1 half lemon, sliced
1/4 small onion, peeled
1 large garlic clove, crushed
1 bay leaf
8-10 whole black peppercorns
1 handful fresh parsley
1 1/4 tsp salt
water to cover the chicken by 1 inch
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Directions: |
Directions:Let the chicken come to room temperature for 30 minutes and gently pound to even out the thickness a bit. Meanwhile, gather the ingredients for the poaching liquid. Slice the lemons, cut the onion and crush the garlic.
Add a few cups of water to a large pot and stir in the salt. Add the chicken to the pot in a single layer. Add the rest of the ingredients finishing with more water to cover the chicken by 1 inch.
Place the pot over medium heat and let the contents come to a simmer. Periodically, give the pan a gentle shake to help distribute the heat evenly. Lower the heat to low and let gently and slowly simmer for 8-10 minutes until the internal temperature of the chicken reaches 170 degrees F. Another way to check if the chicken is done is to pierce the chicken with a knife or a fork and check that the juices run clear - not pink.
Remove the chicken from the poaching liquid and let cool completely before storing in the refrigerator or using in chicken salad.
Dice, slice, or shred as desired. |
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Number Of
Servings: |
Number Of
Servings:4 cups |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: 1.5 pounds of boneless chicken will yield about 4 cups of shredded chicken.
1 (8-ounce) boneless, skinless chicken breast will yield about 1 1/3 cups of shredded chicken.
Although poaching is an easy skill to master, without the proper attention it can go wrong, leaving you with rubbery dry chicken. The most important tip I can share is to NOT let the poaching liquid come to a rapid boil. Cooking the chicken gently in the poaching liquid is the way to go!
Check your chicken OFTEN towards the end. If your chicken is dry or tough, it is because it is overcooked. You can even remove the chicken as soon as it reaches 160 degrees F. Place it on a plate, cover it, and let rest for five more minutes. Check for doneness to at least 165⁰ once more. The carry over should finish the job.
The easiest way to shred chicken is with a hand mixer. Place the chicken in a large mixing bowl, then use a hand mixer on low speed to break the chicken into shreds. It’s a complete timesaver, especially if you are making a larger amount.
No mixer? No problem. You can shred the chicken the old fashioned way with two forks, or my other favorite method: your fingers. Just be sure to let the chicken rest until it is cool enough to handle safely first.
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