Recipe: fail-proof poached chicken
This fail-proof poached chicken recipe ensures tender and juicy chicken every time. Perfect for shredding and adding to a variety of dishes.
Servings: 4 Serves
Calories: 120kcal
Cost: $15
Equipment
- Large Pot
- Meat Thermometer
Ingredients
- Chicken as much as your recipe calls for
- A splash of white wine
- Water
- A couple of bay leaves
- A small piece of fresh ginger
- A few black peppercorns
- Sea salt
Instructions
- Prepare the Chicken: Dice the chicken into roughly equal-sized pieces to ensure even cooking.
- Arrange in Pot: Arrange the chicken at the bottom of a large pot, ensuring the pieces do not overlap.
- Add Liquids: Pour the splash of white wine over the chicken first, then add cold water until the chicken is completely submerged by about 5cm of water.
- Season: Add the bay leaves, fresh ginger, peppercorns, and sea salt to the pot.
- Bring to Boil: Bring the water to a boil. Once it boils, reduce the heat to a simmer.
- Simmer and Skim: Simmer the chicken for a few minutes. If you plan to use the poaching liquid, skim off any scum that rises to the top.
- Check Doneness: Simmer the chicken until thoroughly cooked. Use a meat thermometer to ensure it reaches an internal temperature of 75°C (165°F). Alternatively, test the largest piece to ensure it’s cooked through and the juices run clear.
- Drain and Use: Once cooked, drain the chicken pieces and shred them or use them as they are in your recipes.