Porch Chicken Recipes

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS

How to Make Perfectly Poached Chicken Breasts image

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

Time 35m

Number Of Ingredients 4

Ingredients

2 chicken breasts (boneless, skinless; about 1 pound)
1 1/2 to 2 cups chicken broth (fat-free and low-sodium, or water)
2 teaspoons dried mixed herbs
1 bay leaf

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

BASIC POACHED CHICKEN

Basic Poached Chicken image

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

Ingredients

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

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

PORCH CHICKEN

Porch Chicken image

Provided by Marialisa Calta

Categories dinner, main course

Time 4h

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 3 1/2- to 4-pound chickens, each cut into 8 to 10 pieces, or 6 to 7 pounds of chicken parts with bones in and skin on
8 to 10 cloves garlic, peeled and coarsely chopped
1/3 cup virgin olive oil
1/4 cup freshly squeezed lemon juice
3 tablespoons dry white table wine or white vermouth
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 to 8 sprigs fresh rosemary

Steps:

Rinse the chicken under cold running water and pat dry with paper towels. Place in a large, shallow baking dish.
In a smaller bowl, combine garlic, oil, lemon juice, wine, salt and pepper. Whisk until blended; stir in rosemary sprigs. Pour mixture over chicken, turning the parts to coat evenly. Cover with plastic wrap and marinate in the refrigerator at least 2 hours or overnight, if possible. Turn chicken pieces in marinade at least once during this time.
To cook, preheat oven to 350 degrees. Line a large baking pan with heavy-duty aluminum foil.
Place chicken pieces in the pan. With a rubber spatula, scrape out every bit of marinade and spread it onto the chicken, evenly distributing garlic and rosemary. Arrange pieces skin side down in a single layer.
Bake for 45 minutes, turn the pieces over every 20 minutes, and baste with pan juices. Bake until a deep golden brown at least 50 to 60 minutes more. Cool chicken to room temperature, cover and refrigerate until ready to serve. Serve chilled or at room temperature.

Nutrition Facts : @context http, Calories 1037, UnsaturatedFat 52 grams, Carbohydrate 4 grams, Fat 80 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 21 grams, Sodium 582 milligrams, Sugar 0 grams, TransFat 0 grams

POACHED CHICKEN BREAST

Poached chicken breast image

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

Ingredients

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

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

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