Poached Chicken Food

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BASIC POACHED CHICKEN



Basic Poached Chicken image

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

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

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 BREAST



Poached Chicken Breast image

Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

Steps:

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

POACHED CHICKEN



Poached Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 3 pounds meat, plus 2 to 3 quarts stock

Number Of Ingredients 10

One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

Nutrition Facts : Calories 413 calorie, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 140 milligrams, Sodium 290 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 35 grams, Sugar 1 grams

POACHED CHICKENS



Poached Chickens image

Provided by Rachael Ray : Food Network

Time 1h45m

Yield about 8 cups

Number Of Ingredients 11

Two 4-pound whole chickens
1 teaspoon whole black peppercorns
4 cloves garlic, crushed
2 large fresh bay leaves
2 carrots, peeled and coarsely chopped
2 ribs celery, coarsely chopped
2 onions, peeled and quartered
1 lemon, sliced
Herb bundle of fresh parsley, rosemary and thyme
Herb bundle of fresh parsley, rosemary and thyme
Salt

Steps:

  • Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

POACHED CHICKEN



Poached Chicken image

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

4 (4 ounce) boneless skinless chicken breast halves
1 1/2 cups water
1 cup diced onion
1/2 cup chablis or 1/2 cup other dry white wine
1/2 cup sliced carrot
1/2 cup sliced celery
10 black peppercorns
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves

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.

POACHED CHICKEN



Poached Chicken image

Provided by Food Network

Time 40m

Yield 4 salads.

Number Of Ingredients 11

1 pound skinless and boneless chicken breast
2 cups water
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 cinnamon stick
2 garlic cloves, crushed
2 jalapeno peppers, split and seeded
1 small onion, peeled and studded with 4 cloves
1 carrot, peeled and coarsely chopped
2 teaspoons coarse salt

Steps:

  • Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.;

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS



How to Make Perfectly Poached Chicken Breasts image

Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.

Provided by Fiona Haynes

Categories     Dinner     Lunch     Ingredient

Time 35m

Number Of Ingredients 4

2 chicken breasts (boneless, skinless; about 1 pound)
1 1/2 to 2 cups chicken broth (fat-free and low-sodium, or water)
2 teaspoons dried mixed herbs
1 bay leaf

Steps:

  • Gather the ingredients.
  • Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
  • Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
  • Partly cover with the pot lid and cook for 10 minutes.
  • Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
  • Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
  • Serve and enjoy.

Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Cholesterol 96 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 361 mg, Sugar 0 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g

POACHED CHICKEN BREAST



Poached chicken breast image

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

Steps:

  • Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
  • Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium

POACHED CHICKEN



Poached Chicken image

Poaching is cooking in simmering water, so a low, slow boil is what you're looking for here. Poaching liquid can be as simple as salt (1 tablespoon kosher per 1/4 pound chicken and 3 to 4 quarts water), plus a few whole peppercorns and a bay leaf. I add root vegetables and herb stems to add more layers to my poached chicken and build a flavor-packed punch to chicken soup or something more complex like pulled chicken curries, pozole or rich, Italian white ragu for sturdy cuts of pasta.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h30m

Yield 4 cups of meat and 3 quarts of stock

Number Of Ingredients 12

2 carrots and tops, if usable, cleaned and coarsely chopped
2 ribs celery with leafy tops, coarsely chopped
1 small bulb garlic, optional, halved across the horizontal center of bulb
1 leek, trimmed, washed and quartered (slice across and lengthwise)
1 small onion, halved
1 small lemon, halved
1 large or 2 medium bay leaves
A small handful of fresh parsley or parsley stems
A small handful of fresh thyme
About 1 teaspoon black peppercorns
One 4-pound chicken
About 1 tablespoon kosher salt

Steps:

  • To a large pot, add carrot, celery, garlic, leek, onion, lemon, bay, parsley, thyme, and peppercorns. Set the chicken into pot breast-side up, then add 3 to 4 quarts water to come up sides and just approach covering chicken, then cover and bring to boil. As soon as the pot boils, uncover and add salt, then turn down heat and simmer at low rolling boil, turning the whole chicken twice, every 30 minutes, 1 1/2 hours total. Let the chicken cool 30 minutes more in its own juice.
  • Remove chicken from cooled broth into shallow dish and remove skin, then pull and remove meat from bones with the assistance of a paring or boning knife. Pull or chop the meat into small or bite-sized pieces.
  • Strain the stock into a large container or bowl.

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