Boiling chicken breasts in water doesn't sound glamorous. And most of the time - when people overcook and mistreat it - it's not. But the gentle, gradual heat that poaching provides can actually result in one of the most tender, juicy, and perfectly cooked pieces of white meat chicken you'll ever eat.
What is poaching?
Poaching is a gentle "moist heat" cooking method that uses water or stock kept at a low temperature—always below boiling point, usually barely simmering—to cook foods of all kinds. The ideal temperature for bagging is between 170°F and 180°F. It's important not to let the cooking liquid come to a boil or even boil, otherwise (for all sorts of scientific reasons related to heat and moisture) you risk ending up with a tough piece of meat. Remember that poaching is a slow cooking method.
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How to Poach Chicken Breasts:
Patience is the key to perfect poached chicken breasts. Here's what you need to know:
- Start by placing your raw, boneless, skinless chicken breasts in a wide, shallow pan.
- Top with water. Add cold water to the pan and fill until the chicken breasts are completely submerged. Add the bay leaf, pepper balls and garlic.
- Carefully bring the water to a temperature over medium heat. This is the moment to show your patience! Bear in mind that low and slow equals juicy, tender poached chicken.
- Once it reaches a gentle boil, reduce the heat. Reduce the heat to low and cover the pan.
- Wait again. About ten minutes.
- Make absolutely sure everything is finished! You want an internal temperature of 165°F. Once the chicken is done, remove it from the heat.
- If you have time, let the chicken rest in the poaching liquid for a few minutes. Meat actually gets better at holding water as it cools. As the chicken sits in the cooking liquid, it reabsorbs some of the moisture it released during cooking. That means ultra juicy, succulent poached chicken.
How do You Know When a Chicken Breast is Cooked?
Wondering how exactly to poach chicken breasts to ensure moist, tender, perfect meat? As always, the best way to check for doneness is to use a meat thermometer. After about ten minutes, you'll want to insert a meat thermometer (this one is our favorite) into the thickest part of the chicken breast. Once you get 165°F, consider the chicken poached!
Is Poached Chicken Good for Health?
Boneless, skinless and perfectly poached chicken breasts are about as healthy as any food can be. No fat is used in the cooking, and the chicken gets enough moisture from being gently cooked in the poaching liquid, so you can use skinless breasts without losing any of the juiciness. Poached chicken breast is a lean, mean and delicious protein machine.
So Much Delicious Poached Chicken.
It is one that exactly suits your taste! Change the poaching liquid in this recipe for poached chicken to fulfill all your juicy, skinless, boneless aspirations (you have them too, right?) by playing around with the poaching liquid. Plain poaching liquid—just water and salt—makes for a final product that's simple and versatile, but you can also flavor it with herbs and spices. Our favorite accessories include:
- Fresh herbs! Think of spring rosemary, fresh thyme or a handful of parsley.
- Aromatics! Fresh peeled garlic cloves, some onion or even a whole pepper. Peeled fresh ginger is also delicious.
- Salt! This is a must - whatever you add or don't add, don't leave out a pinch of salt.
- Broth instead of water! Substituting chicken broth for some (or all) of the water is an easy way to intensify the savory meatiness of a simple poached chicken.
- Some wine or beer! If you have some around, a splash of white wine or beer will add dimension and complexity to the poaching liquid.
Can Chicken Poaching Liquid Be Used?
Yes! Save that liquid from the chicken, especially if you've thrown in any herbs or aromatics. Drain, then refrigerate (if you'll be using it soon) or freeze the ultra-light poaching liquid and use it like store-bought chicken stock. It will have a lighter flavor than traditional chicken stock, but (obviously!) much tastier than water. Try using it instead of water the next time you cook rice or quinoa, or use it as a lightly flavored soup base.
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