A Big Batch of Poached Chicken
Mains | 30 Minutes or Less, Batch Cooking | Poultry
START TO FINISH: 25 minutes
Cooking Notes
Use optional vegetables and seasoning if you are planning to use the chicken broth in recipes.
This amount of skinless chicken will not make a rich enough broth, and this is why the bouillon is needed.
A Big Batch of Poached Chicken
1½ pounds skinless, boneless chicken breasts
10 baby carrots, optional*
3 stalks celery, optional
1 onion peeled and quartered, optional
2 cloves garlic, optional
1/2 teaspoon poultry seasoning, optional
Place chicken breasts in a 4½-quart Dutch oven or soup pot. Add just enough cold water to cover chicken, about 1 quart. If you are planning to use the chicken broth for recipes, add optional vegetables and seasoning. Cover pot and bring to a rolling boil over high heat, about 5 minutes. As soon as water boils, remove pot from heat and skim off any foam that may have collected. Let pot stand, covered, until chicken is no longer pink in the center, about 15 minutes.
When chicken is almost done, place 3 handfuls of ice in a 3-quart or larger bowl and fill the bowl with water. When the chicken is done, remove it from the pot using tongs or a slotted spoon, (save cooking water if desired), and place chicken in the ice water to stop the cooking. Chill 5 minutes. Remove from water and use as much as is needed for your recipe.
Refrigerate or freeze remaining chicken for another use. To defrost frozen poached chicken, place it on a microwave-safe plate and microwave on defrost setting according to manufacturer’s instructions. Or, place the frozen chicken in refrigerator for 24 hours.
To use chicken broth: Add 3 chicken bouillon cubes to pot (or more or less to taste), and bring the cooking broth back to a boil. Reduce heat and simmer broth slowly for 15 minutes to reduce slightly. Taste and add more chicken bouillon* to reach desired flavor. Let broth cool 15 minutes. Place in a covered container. Refrigerate. Remove any fat that accumulates, and then use the broth in recipes of choice. Broth can be frozen.
A Big Batch of Poached Chicken
Approximate Values Per 3-ounce Serving: 128 calories (19% from fat), 3 g fat (1 g saturated), 65 mg cholesterol, 25 g protein, 0 g carbohydrates, 0 g dietary fiber, 54 mg sodium
Comments
From Beverly Mills - October 24, 2010
Yes! Defrosting from the store is perfectly fine! Thanks, Beverly
From Beverly Mills - October 24, 2010
I love your column, always read it and usually cut out at least one recipe. This time it was the poaching chicken breast recipe. Any chance you have directions for poaching chicken breasts with the bones (with or without the skin)? Thanks very much, Bev Manifold
From Beverly Mills - October 24, 2010
Hi Bev (love the name!!) You can poach chicken with the bones the same basic way. Here's the difference....let the chicken simmer very slowly over the heat for about 5 more minutes than the recipe says. Then take off the heat, cover and let it sit, probably for 5 minutes longer than the recipe says. THEN, take out a piece and cut into it. If it's still pink, keep it in the water until it is not pink in the center. Sorry I don't have the exact times for this, but it's an educated guess! If anybody else out there has exact times for this, please advise! Thanks and hope this helps, Bev
From Beverly Mills - October 24, 2010
Good morning, I just read the above recipe in the News and Observer. I would like to know how long to cook the chicken breasts if they are frozen. I often buy chicken on sale to repackage and freeze for use later. I don't always remember to thaw the breasts before I need them for a dinner. Thanks, Pat, (via email)
From Beverly Mills - October 24, 2010
Hi Pat, Just follow these directions in the recipe, and then let the chicken simmer on the heat for about 2-3 minutes more than the recipe calls for, then let them stand until done. (You'll have to cut into one!) Hope this helps, and let us know how it turns out! Best to you! Beverly
From Patt Hansen - November 06, 2010
Great recipes, I get them in the newspaper (Reading Eagle in PA). Especially like option to only print the recipes, without pics and add'l info. Thanks and keep up the good ideas.
From fruit baskets - November 11, 2010
Your poaching liquid can be as simple as ordinary water. Admittedly, this does not add flavour, but your chicken will be juicy and tender, and perfect for use as a base for a number of recipes that call for cooked chicken.
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From Beverly Mills - October 24, 2010
From Bob Heldman, via email: Can I defrost frozen chicken to poach it or must it be fresh from the store?