POACHED CHICKEN FOR SALADS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 cups cubed chicken or 4 to 6
Number Of Ingredients 7
Steps:
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
POACHED CHICKEN SALAD WITH CHOPPED VEGETABLES
This wonderfully light and healthy recipe for poached chicken salad with chopped vegetables can be found in "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Place chicken, tomatoes, cucumber, basil, and lettuce in a large bowl; drizzle over vinaigrette and toss to combine. Serve.
POACHED CHICKEN AND VEGETABLES WITH COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus 4 extra poached chicken breasts
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
- Refrigerate or freeze the whole breast pieces for Portuguese Chicken.
POACHED CHICKEN WITH VEGETABLES AND HERBS
Steps:
- In a medium pan over medium heat, add the oil and saute the onions until translucent. Add the tomatoes to the pan and squash them to form liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaves and thyme. Season with salt and pepper. Cook until the chicken is cooked through, 8 to 15 minutes depending on thickness.
Nutrition Facts : Calories 201 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 73 milligrams, Sodium 541 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams
POACHED CHICKEN (FOR CHICKEN SALADS)
Make and share this Poached Chicken (For Chicken Salads) recipe from Food.com.
Provided by Oolala
Categories Stocks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all in a 3 quart saucepan and bring to a boil.
- Reduce heat to a gentle simmer and skim.
- Whole breasts take 15-18 minutes while boneless breasts take 7-10.
- *Allow to cool in the liquid COMPLETELY.
- Drain and dice the chicken to use in salads or pot pies.
- Reserve poaching liquid as a stock.
Nutrition Facts : Calories 276.3, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 129.2, Carbohydrate 6.3, Fiber 1.6, Sugar 2.9, Protein 30.9
POACHED CHICKEN AND VEGETABLES IN BROTH
I know that "boiled" anything is not a popular concept these days (one reason I call this "poached"), but don't disdain or neglect this elemental dish. It is still one of the easiest and most satisfying one-pot meals we can give our families. It's also faster to make than ever: the big birds I buy-plump, meaty, and best when organically raised-are thoroughly cooked, tender, and moist after barely 45 minutes in the broth. When you really want to make it festive, substitute a capon for the chicken. And with markets that offer an unprecedented array of produce and herbs in all seasons, we can surround the chicken with a greater variety of vegetables than our great-great-grandmothers ever had at one time. In this recipe, I've loaded the pot with seven hearty and aromatic vegetables (almost 5 pounds' worth), but you can certainly choose others or vary the amounts. Just cut enough vegetables overall to give everyone a bountiful serving, drizzling the meat and vegetables with some extra-virgin olive oil and a few grains of sea salt to make it complete. But I also hope you'll top each portion, as I do, with a dollop of salsa verde, a traditional condiment for boiled foods. The bright, acidic flavor and fresh, uncooked texture of the finely chopped salsa are a perfect counterpoint to the poached meat and vegetables-it makes a meal of boiled chicken exciting as well as comforting.
Yield serves 6 to 8, with extra broth
Number Of Ingredients 24
Steps:
- Pour the water into the pot, set it over low heat to get started, and add the seasonings-salt, peppercorns, porcini, bay leaves, and cheese rind. Cut up all vegetables as follows, and drop them into the pot:
- Cut the leeks crosswise into 4-inch lengths, but don't slice them open.
- Cut the carrots and parsnips crosswise into 3-inch lengths; slice thick sections lengthwise in half or quarters, so all pieces are about 1 inch thick (throw the skinny pointed ends of the parsnips into the broth too).
- With a vegetable peeler, shave off the outer layer of the celery stalks, then cut crosswise into 3-inch lengths.
- Slice the celery root into 2-inch, roughly square chunks.
- Trim off the tough root end of the fennel bulb, but leave the core intact so the leaves are held together; slice the bulb into six or eight wedges, through the core.
- Trim the onions but leave the root ends intact, so the layers are held together.
- When all the vegetables are in the pot, put on the cover and turn the heat to high. Bring the water to a rolling boil, set the cover ajar (I prop it up on a big wooden spoon), and lower the heat to maintain a moderate bubbling. Cook the broth and vegetables for about 30 minutes, while you prepare the chicken.
- Remove the giblets and neck from the chicken, rinse well, and drop them all (including the liver) into the broth. Rinse the chicken under cold running water. Set it on a cutting board; chop off the tail piece and add it to the pot. Pull off all clumps of fat and discard. Twist and fold the wingtips against the neck, so they stay in place under the breast.
- Put the seasonings into the body cavity: the salt, the peppercorns, the smashed garlic cloves, and the bay leaves. Rinse the lemon, cut it in half crosswise, squeeze the juice from both pieces into the cavity, then push in the squashed lemon halves too. Press the bird's legs together, close to the body, so the cavity is covered and the chicken is compact and evenly shaped.
- Spread out the cheesecloth square and place the chicken in the center. Lift two diagonally opposite corners, draw the cloth up and around the bird, and tie the corners in a simple overhand knot. Tighten the knot so it rests on the chicken breast and the cloth is snug against the bird. Now lift the other corners of the cheesecloth and bring them together, tie in another knot, and tighten it to wrap the chicken up completely. Tie the loose ends in square knots that won't unravel.
- Finally, cut a length of twine about a yard long (I double it for strength) and tie one end of the twine under the bulging cheesecloth topknots, in a secure knot. You should now be able to lift the cloth-wrapped chicken with the string-test it now, over the worktable, because you'll need to lift the cooked chicken out of the boiling broth the same way.
- When the broth and vegetables have been cooking for 1/2 hour, uncover, and lower the chicken into the broth with your strong string. Make sure the chicken is submerged, then loop the string around a handle of the stockpot, or any anchor point. Bring the broth back to a good boil, then adjust the heat to keep a steady but gentle bubbling on the surface.
- Cook the chicken, uncovered, for 40 to 50 minutes (less for a smaller chicken, more for a larger one or if you are using a capon). Set a big bowl close to the chicken pot. Turn off the heat, grasp your twine, lift the chicken bundle straight up above the stock, and lower it into the bowl.
- Let the chicken rest in the cheesecloth while you check the vegetables-they should be soft but not falling apart. Cook longer or lift them out of the broth with a spider or other big strainer, into a big bowl. Ladle a bit of hot broth onto the vegetables, and cover with foil or a pot lid to keep them warm.
- To free the chicken, lift it from the bowl onto a tray, a board, or a big piece of foil, which will catch the juices. Cut the twine, untie the cheesecloth knots-try to keep the cloth whole-and unwrap the bird. Spoon out the lemon, bay leaves, and other seasonings from the cavity and discard. To keep the chicken warm, put it back in the bowl, doused with fresh hot broth and covered.
- To strain the broth, drape the moist cheesecloth inside a colander or large strainer and set it over a big pot or bowl (you'll still have several quarts of stock). Pour the broth through the cheesecloth. Taste it for flavor; use (and store) as is, or bring it to a boil and reduce it if you want to concentrate it.
- To make a two-course meal, cook some thin pasta such as capellini or stelline (little stars) or rice in the broth and serve with some grated Parmigiano-Reggiano for the first course. Then serve the chicken, whole or cut up, on a warm serving platter, surrounded with the vegetables. (If they have cooled off, warm them up in broth.) Pass around salsa verde and/or pepper sauce at the table.
- For my family, I like to carve the whole hot chicken at the table and assemble plates, arranging a few pieces of every vegetable around the chicken and spooning 2 tablespoons or more of salsa verde all across the top of the chicken and vegetables, with more salsa verde on the side.
- For the dressing, put 1/2 cup water, 3 tablespoons white vinegar, and 1 teaspoon honey into a small saucepan and bring to a boil. Drop 3 tablespoons of golden raisins into the pan, and poach them gently for 4 minutes; then lift them out with a slotted spoon. Return the liquid to a boil, and cook rapidly until it is reduced to 3 tablespoons. Pour the dressing out of the pan to cool.
- Toast 3 tablespoons pine nuts in a dry pan until golden.
- Shred chicken meat to make 3 cups or so. Put the chicken in a pan with a few spoonfuls of broth (or water), and toss the shreds over low heat just to warm up and refresh. Put the shreds in a mixing bowl, and toss with the warm vinegar-honey dressing, 2 tablespoons extra-virgin olive oil, and 1/2 teaspoon salt-or more to taste. Scatter the plumped raisins and toasted pine nuts over the chicken, and toss together.
- Arrange the salad on a bed of greens, on a large platter or individual salad plates, and serve while the chicken is still slightly warm.
- This recipe gives you the bonus of several quarts of tasty broth. Whether you serve the broth as a soup right away, or save most of it for future meals, garnish it with any of the choices suggested for Turkey Broth (page 80): passatelli, tagliolini, quickly cooked tender spinach leaves, Cheesy Crostini (page 60), or just a heap of freshly grated Parmigiano-Reggiano or Grana Padano.
POACHED-CHICKEN-SALAD SANDWICHES
Cooking chicken breasts slowly in simmering water ensures they'll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf, lemon peel, or whole peppercorns to add even more flavor to these Poached-Chicken-Salad Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
- Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
Nutrition Facts : Calories 314 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 3 g
POACHED-CHICKEN SALAD WITH THINLY SLICED VEGETABLES
Chicken, poached in white wine with fennel, mingles with tender lettuce, baby turnips, carrots, and a touch of apple. Fresh tarragon lends a sweet, herbaceous flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Make the poached chicken: Bring water, wine, chicken, fennel fronds, tarragon, salt, coriander, and peppercorns if desired, to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. Cover, and let stand for 35 minutes to cook chicken through. Shred chicken; discard skins and bones.
- Make the vinaigrette: Whisk together oil and vinegar, and season with salt and pepper.
- Make the salad: Combine lettuce, vegetables, apple, and tarragon in a large bowl. Add chicken. Drizzle with some vinaigrette, and toss. Serve remaining vinaigrette on the side.
POACHED CHICKEN
Gently simmered with onion and garlic, this chicken becomes moist and tender as it absorbs the subtly flavored broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 6 cups
Number Of Ingredients 4
Steps:
- Place chicken, breast side down, onion, garlic, and salt in a large pot. Cover with water. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes. Remove chicken from pot, reserving 1/2 cup cooking liquid. Let chicken stand until cool enough to handle. Shred meat, and mix with reserved cooking liquid.
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