Poached Chicken And Superb Stock

  • pointsevenout 7 years ago
    Recipe by Cabincrazyone: Poached Chicken And Superb Stock/saved
    Nice little recipe. Quick, easy, moist and tasty. Waiting time is the most difficult thing. Good stock; will be used as a base for rice. The chicken is earmarked for another recipe. Had to get it done ahead of time. Best thing is I didn't have to fillet the breasts. The meat came right off when separated. Meat was fully done at the end of the waiting time. Stock to be skimmed after cooling.
    All came out exactly to spec. Added carrots, celery, potatoes, onion, thyme, basil, bay leaves and S&P.
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  • mommyluvs2cook 7 years ago said:
    That's a neat way to cook chicken and boy does it look moist! Does the chicken soak up a good amount of flavor?
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  • pointsevenout 7 years ago said:
    Yes it's nicely flavored. Get creative with your choice of spices to clean out your spice rack. Might find a good combo in there.
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  • NPMarie 7 years ago said:
    That does look moist! Good job Points! Sounds delicious:)
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  • pointsevenout 7 years ago said:
    Still moist when nuked the following day.
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  • frankieanne 7 years ago said:
    That looks wonderful, pso. I've never poached chicken before because I'm always looking for that crispy skin. I should give this a try.
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  • NPMarie 7 years ago said:
    I can't believe the breasts are cooked throughly though..I tend to overcook chicken..a bit paranoid I guess:) I would love to try this, my husband has never has a moist piece of chicken since we've been together..LOL
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  • pointsevenout 7 years ago said:
    My first poached chicken too! I've always turned my nose up at the process figuring it was bland and looked too cadaverish. This recipe changed my mind. There are several poached chicken recipes here at GR. I'll be walking through them soon. This is the one that cooks the split chicken breast skin and all.
    If you're afraid of the breast not cooking through you can always stick a temperature probe in it and see.
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  • Good4U 7 years ago said:
    If you want very moist chicken yes poaching it is the way to go:) I don't even mind it plain in just water and salt but it if you do it that way it makes the best chicken salad and any thing you might want to add chicken to:) IMHO
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  • NPMarie 7 years ago said:
    Good to know Joce! Thanks:)

    I use a meat thermometer..always:) I just didn't realize chicken would cook letting it just sit in the broth after boiling and turning the heat off!!! :D
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  • pointsevenout 7 years ago said:
    I've got to say that of all the poaching methods I've used, this one is the best. Very moist and tender. I do put them in the fridge overnight in the broth once the pot is cool enough to handle and it won't heat up all else in the fridge.
    Going to try it with B/S breasts to see how they fare. Never know when one will catch them on sale.
    Important step is to bring the broth to a rolling boil (a boil that can not be stirred down) before turning the heat off.
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  • pointsevenout 7 years ago said:
    B/S breasts came out just as moist and tender as the bone-in skin-on.
    Will be my go-to poaching method from here on.
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  • pointsevenout 7 years ago said:
    Just have to rave on this recipe some more. Ate one of the bone-in skin-on breasts that have been dwelling in the fridge for a couple of days.
    So incredibly tender, moist, juicy and flavorful. Would never believe this is low fat low calorie healthy food.
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  • Good4U 7 years ago said:
    That is really good to know Points:) I just printed this one out b/c I know it is a keeper:)
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  • mrpiggy 7 years ago said:
    Im going to try this. Glad to know that it worked with b/s. Dont use the bone in often. Grilling usually. Thanks for the heads up P

    How long did you let it cool before digging in. That will be hard to do around here
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  • pointsevenout 7 years ago said:
    Instructions say a minimum of 2 hours.
    I let it set covered on the stove top for at least 4 hours before I put it in the fridge, broth and all, to let it set at least overnight.
    When I can pick up the pan by its sides with my bare hands, it's cool enough to go in the fridge or be eaten then.
    Bone-in and skin-on gets you a better price at the store and the rib meat too.
    After pulling the breast meat off the bone, the bone can be used to continue to simmer in the stock to get the rest of the flesh bits off the bone to make a nice broth.
    Guess you could put the breast meat after it is poached onto the grill on high heat to make some nice grill marks and impress your friends on how super moist and juicy the fillets are.
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  • frankieanne 7 years ago said:
    Hmmmm, MrP won't be able to wait. :)
    That's a good idea about the grill marks, too, pso.
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  • otterpond 3 years ago said:
    thanks for the tip about not having to separate it from the bone that was perfect
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