CHICKEN JELLY WITH COLD POACHED CHICKEN
Provided by Molly O'Neill
Categories dinner, project, main course
Time 5h20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Add chicken backs and necks to 4 quarts of water in a large pot. Press the cloves into the onion and add to the pot along with the parsley, celery and peppercorns. Bring to a boil. Lower heat and simmer slowly for 3 hours, skimming off the foam. Season with salt.
- If you wish to save the gizzards for another use, tie them in cheesecloth. Add them to the pot with 1 quart of water. Simmer 2 more hours.
- Remove and save gizzards if desired. Strain broth through a fine mesh sieve. Clean pot and pour broth back in. Bring to a boil, lower the heat slightly and simmer for 1 1/2 hours. Lower the heat so the broth is at a bare simmer. Add chicken breasts and poach until just cooked through, about 25 minutes. Remove breasts from the broth and set both aside to cool.
- Refrigerate chicken and broth overnight. Remove layer of fat from chicken jelly. Remove the breast meat from the bones and thinly slice on the diagonal. Season with salt and pepper. Spoon some jelly into 4 bowls and fan chicken over it. Sprinkle with parsley and serve. Leftover chicken jelly can be used in soups or sauces for a rich chicken broth.
CITRUS POACHED CHICKEN WITH CITRUS HONEY SAUCE
Water should never be part of the liquid for poaching chicken. Who wants chicken that tastes like water? This can be altered to use your favorite citrus fruits. When poaching the chicken using the ingredients as written, the honey is a very nice compliment to the acidic lemon and lime. Or use fresh oranges instead of limes and pair with currant jelly in place of the honey.
Provided by Ciocia DD
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly rinse the chicken and cut breasts in half lengthwise. Thinly slice the chicken breast halves into discs just under 1/4" thick. The goal is to have the chicken approximately the same thickness as chicken in take-out Chinese food dishes. The slicing is where most of the prep time comes from.
- Drain the chicken slices in a collender while you prepare the poaching liquid.
- Slice the lemons and limes in half width-wise. Use a citrus reamer or a juicer to extract the juices into a wide saucepan or chef's pan. Add the white wine.
- Heat on high until you see steam curling above the liquid.
- Add the drained chicken and stir. Cook until chicken is no longer pink, stirring to keep the chicken moving to cook evenly.
- After chicken is cooked through, remove with slotted utensil to fresh collender nestled in a bowl. Drain solids out of cooking liquid and return liquid to pan and bring to light boil. Add honey and juices from chicken that have collected under the collender. Boil until sauce reduces enough to thickly coat back of wooden spoon.
- Serve chicken over seasoned rice and drizzle with sauce. I use reduced sodium Rice-A-Roni.
- Try substituting 1 - 2 oranges for the limes and current jelly for the honey. Very yummy!
Nutrition Facts : Calories 518.9, Fat 4.1, SaturatedFat 1, Cholesterol 175.6, Sodium 208.3, Carbohydrate 24.6, Fiber 5.3, Sugar 8.4, Protein 71.3
PEPPER JELLY GLAZED CHICKEN
This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.
Provided by CARTUIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees F).
- Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
- Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g
POACHED CHICKEN
You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
COLD POACHED CHICKEN WITH GINGER SCALLION OIL
Steps:
- Poached chicken:
- In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
- Make ginger scallion oil while chicken is cooling:
- In a small bowl stir together ginger scallion oil ingredients.
- Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
POACHED CHICKEN
Make and share this Poached Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
- Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
- Remove from heat, let stand, uncovered, 20 minutes.
- Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE
Categories Scotch Chicken Garlic Ginger Poach Quick & Easy Lunch Summer Chill Sesame Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 15
Steps:
- Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
- Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
- Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.
APPLE JELLY CHICKEN
Make and share this Apple Jelly Chicken recipe from Food.com.
Provided by SJG3483
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan, melt the better and combine with the juice and spices.
- Put chicken in a pan.
- Pour liquid over chicken.
- Top each piece with a dollop of jelly.
- Bake at 350 for 20 minutes or until chicken is fully cooked.
Nutrition Facts : Calories 452.4, Fat 29.2, SaturatedFat 6.7, Cholesterol 96.8, Sodium 278.1, Carbohydrate 14.9, Fiber 0.2, Sugar 11.7, Protein 31.8
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