Poached Chicken Breasts And Chicken Broth Recipes

POACHED CHICKEN BREAST

Steps:

• Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
• Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

POACHED CHICKEN BROTH

Steps:

• Place the chicken in a large saucepan or flameproof casserole with the peppercorns, bay leaves, leeks or onions, carrots and celery. Tie up the herbs with string and add to the pan with the celery salt. Pour over 4 litres water to cover the chicken and place on the hob.
• Cover and bring to the boil. Reduce the heat and simmer for 1 hour, until the chicken is cooked through. Leave in the broth until cool enough to handle.
• Remove the chicken from the broth and place on a board to cool completely. Remove the cooled meat from the chicken carcass and slice or shred. The chicken broth can be used in the following recipes:
• https://www.deliciousmagazine.co.uk/recipes/creamy-chicken-chive-and-mustard-gratin/>Creamy chicken, chive and mustard gratin
• https://www.deliciousmagazine.co.uk/recipes/spiced-chicken-noodle-soup/>Spiced chicken noodle soup
• https://www.deliciousmagazine.co.uk/recipes/herby-chicken-and-lemon-rice/>Herby chicken and lemon rice

POACHED-CHICKEN SOUP

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
• Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon salt. Cover and bring to a boil.
• Reduce the heat and simmer, partially covered, until the chicken is just done, about 10 minutes for the breasts and 15 minutes for the legs and thighs; remove each piece as it is done.
• Continue simmering the soup until the potatoes and turnips are tender, about 5 minutes longer. Stir in the pepper and parsley. Remove the thyme sprig and bay leaf. To serve, divide the chicken pieces among four shallow bowls and ladle the broth and vegetables over them.
• Wine Recommendation: Though they are America's favorite wines, chardonnays are often quite awkward with food. Here, however, a California chardonnay that is medium-bodied and not too oaky will be just the ticket.

POACHED CHICKEN

Steps:

• Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
• Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
• Remove from heat, let stand, uncovered, 20 minutes.
• Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.