Recipe

Poached Chicken And Superb Stock Recipe

Add Step-by-Step Photos	Cabincrazyone / All my dishes 1 year, 10 months ago This is probably cooking 101. It's an easy way to NOT over cook chicken breasts. They're moist and tender. Perfect for an entree, sliced for sandwiches, cubed for a salad. The broth is superb. Prep:5m Cook:137m Servings:8	Cabincrazyo
	perfectly cooked moist chicken breasts for any recipe and great stock

Starting the pot

Just out of pot

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Ingredients

From two to five chicken breast halves, complete with bones and skin

One 49 oz. can of chicken stock

Directions

The local market packages bone-on breasts five to a package, and all five fit side by side in the bottom of our 6 qt dutch oven.

Put chicken breasts with skin and bone on, in a large dutch oven or cooking pot (that has a cover).

Pour in chicken broth to cover the breasts. You may need to add a cup or so of water to cover them.

If you want to flavor your stock, now is the time to add chopped celery, onion, shallot, or fresh herbs.

Bring to a boil. As soon as it reaches a rolling boil, shut off the burner and cover the pot. Leave it on that same burner. (Mine takes 17 minutes to reach a rolling boil.)

Let it cool to room temperature. This will vary depending on the type of pot, temperature of your kitchen, and so on. At two hours after shutting off the burner, my pot usually is still a little warm to the touch. I cut open a breast (at two hours) for the photo above, it's completely done and oh so juicy and tender.

Take out the perfectly done chicken and prepare it as you please. This chicken is more healthful than if butter or oil had been used in cooking it ... and it cost less than boneless.

The pot of stock left to cool all the way down should have congealed fat floating on top. Pour it though a strainer to separate out the congealed fat. To remove ALL the fat I like to put the pot in the fridge. It can take three hours to harden the fat, but if you have the time, you can then easily remove it with a sieve spoon, or pour the entire batch through a colander and into a fridge container. Now you have some terrific broth. It's all the more flavorful because of the bones and skin on the breasts.

I keep my broth refrigerated in a half gallon glass root beer jug. I don't know how long it will keep. Mine is always gone within two weeks. It makes yummy chicken noodle soup in minutes. Starting with about two cups of broth, I add cooked wide noodles, cubed, cooked chicken and thin strips of carrot quickly made by attacking a skinned carrot with the peeler. I like to garnish it with thinly sliced green onion and chives.

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Comments

cabincrazyone 1 year, 10 months ago said:
Hi, I pushed the wrong button again.

jenniferbyrdez 1 year, 10 months ago said:
This is how I do all mine. Cooking times varying of course. Thanks.

frankieanne 1 year, 10 months ago said:
I think it is wonderful when people post "Cooking 101" recipes. I think we are all learning here, in one way or another. Thank you!

cadavis 1 year, 10 months ago said:
Sounds good to me!

robertg 1 year, 10 months ago said:
Copying this to add to my list of have to do.......

tuilelaith 11 months, 4 weeks ago said:
This is a great way to cook chicken perfectly. I do something like this alot, but no bones and skin. Trying to cut out as much fat as possible. This is really good. Thanks for a great post.

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