Poached Chicken Breast

Servings: 4

 

 

Ingredients:

 

Brining:

 

4 cups cold water

 

3 tablespoons fine table salt

 

½ tablespoon minced and crushed peeled garlic

 

 

Poaching liquid

 

2+ cups cold chicken stock

 

8 whole chicken tenderloins or 4 quartered (lengthwise) pieces of chickenk breast (2 breast halves cut in half lengthwise)

 

 

Suggested Sides:  

 

Aioli

 

Chutney

 

Hollandaise sauce

 

Honey mustard sauce

 

Marinara sauce 

 

 

Process:

 

Place liquid and salt in a medium bowl. Stir until the salt is dissolved. Add garlic.

 

Add chicken. Be certain the chicken is completely covered by the brining liquid.

 

Place in the ice box for 1 hour. No more, no less.

 

Drain and rinse chicken.

 

To poach the chicken, place the chicken and stock in a large saucepan and bring to a simmer over medium heat. Reduce the heat to low and cover with a tight fitting lid.

 

Tenderloins: After 5-7 minutes, remove the largest tenderloin and test the intenal temperature which should be at least 155°F. with the meat white throughout, not pink. The amount of poaching time is dependant on the thickness of the tenderloins. If not done, place in the stock again for 2 more minutes and test again. When done, remove immediately with a slotted spoon and place on the prepared serving platter.

 

Quartered breasts: Allow 10-15 minutes before testing the intenal temperature which should be at least 155°F. with the meat white throughout, not pink. If not done, place in the stock again for 3-5 or more minutes and test again. The time to poach is dependant upon the thickness of the breasts.  When done, remove immediately with a slotted spoon and place on the prepared serving platter.

 

Reserve stock for other dishes.

 

Garnish as desired and serve.

 

Poached chicken can be used for chicken salad, chicken sandwiches, and in any dish that calls for cooked chicken.  If warming, add it at the last minute so that it does not bexcme overcooked.