POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS
Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.
Provided by Fiona Haynes
Categories Dinner Lunch Ingredient
Time 35m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
- Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
- Partly cover with the pot lid and cook for 10 minutes.
- Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
- Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
- Serve and enjoy.
Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Cholesterol 96 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 361 mg, Sugar 0 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g
POACHED CHICKENS
Provided by Rachael Ray : Food Network
Time 1h45m
Yield about 8 cups
Number Of Ingredients 11
Steps:
- Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.
POACHED CHICKEN
Provided by Food Network
Time 40m
Yield 4 salads.
Number Of Ingredients 11
Steps:
- Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.;
POACHED CHICKEN
You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
POACHED CHICKEN
Make and share this Poached Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
POACHED CHICKEN BREASTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
- Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
- Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
- Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
- Separate meat from the bones and cut as desired.
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
ASIAN-STYLE POACHED CHICKEN
Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. It's also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.
Provided by Donna Hay
Categories HarperCollins Soup/Stew Chicken Ginger Garlic
Number Of Ingredients 10
Steps:
- Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
- Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
- Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
- Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.
More about "poachedchicken recipes"
POACHED CHICKEN – JUICY, GUARANTEED! | RECIPETIN EATS
From recipetineats.com
5/5 (73)Total Time 35 minsCategory DinnerCalories 285 per serving
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it in a single layer (can be snug but do not stack).
PERFECT POACHED CHICKEN - INSPIRED TASTE
From inspiredtaste.net
5/5 (14)Calories 140 per servingCategory Dinner
POACHED CHICKEN LEGS SUPREME - BIGOVEN
From bigoven.com
POACHED-CHICKEN SOUP RECIPE - QUICK FROM SCRATCH SOUPS
From foodandwine.com
POACHED CHICKEN | CHICKEN RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
HOW TO POACH CHICKEN BREASTS - KITCHN
From thekitchn.com
POACHED CHICKEN RECIPE – LANGDON HALL
From langdonhall.ca
POACHED CHICKEN RECIPE: HOW TO POACH CHICKEN AT HOME
From masterclass.com
20-MINUTE POACHED CHICKEN BREASTS (LOW-FAT - BOWL OF DELICIOUS
From bowlofdelicious.com
HOW TO POACH CHICKEN - THE HARVEST KITCHEN
From theharvestkitchen.com
HOW TO POACH CHICKEN BREASTS - THE SPRUCE EATS
From thespruceeats.com
HOW TO POACH CHICKEN WITH TONS OF FLAVOR | TASTE OF HOME
From tasteofhome.com
HOW TO POACH CHICKEN BREASTS THAT ARE JUICY AND …
From bonappetit.com
HOW TO POACH CHICKEN | ALLRECIPES
From allrecipes.com
THAI POACHED CHICKEN - HEALTHY FOOD GUIDE
From healthyfood.com
POACHED CHICKEN RECIPES - SERIOUS EATS
From seriouseats.com
14 BEST POACHED CHICKEN RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
BEST POACHED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
BEST POACHED CHICKEN RECIPE | EATINGWELL
From eatingwell.com
POACHED CHICKEN RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
HOW TO MAKE TENDER POACHED CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
HOW TO POACH CHICKEN FOR SHREDDING - CRAYONS & CRAVINGS
From crayonsandcravings.com
POACHED CHICKEN - MOIST, TENDER & FLAVORFUL! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
POACHED-CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
FOOLPROOF POACHED CHICKEN BREAST WITH GINGER SHALLOT SAUCE
From recipetineats.com
10 BEST POACHED CHICKEN BREAST SAUCE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE POACHED CHICKEN - IMMACULATE BITES HOW TO'S
From africanbites.com
RESTAURANT-STYLE POACHED CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY POACHED CHICKEN BREAST RECIPE - HOW TO POACH CHICKEN …
From delish.com
POACHED CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POACHED AND ROASTED CHICKEN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY POACHED CHICKEN RECIPE - DOWNSHIFTOLOGY
From downshiftology.com
POACHED CHICKEN | DONNA HAY
From donnahay.com.au
HOW TO TURN POACHED CHICKEN INTO A LEGITIMATELY DELICIOUS DINNER
From myrecipes.com
HOW TO MAKE POACHED CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
POACHED CHICKEN BREAST RECIPE - THEFOODXP
From thefoodxp.com
POACHED CHICKEN RECIPE | CHICKEN RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love