Chicken breasts are typically so bland and dry that it’s tempting reach for a main that is a bit more satisfying. But they are also widely available and a healthy source of protein. EE threads the needle with a preparation method that imparts juiciness and rich flavors! This poaching how-to results in yummy chicken and a tasty broth that you can use for all kinds of meals (stay tuned for chicken, kale, and lentil soup recipe). Look how smart you are!
Here’s how you can do it!
You will need:
- Large stock pan
- Half a lemon or other citrus (splash of a vinegar is a great substitute)
- Salt and pepper
- Raw chicken breasts (organic if you have them)
- Water
Step-up to elevate: Adding fresh or dried herbs, spices, and aromatics will permeate the chicken and produce a lovely broth. Additions can be customized to your liking and with what you have on hand. Experiment! There is no screwing this up. It will all taste delicious. Just throw in what sounds good. Try: soy sauce (tamari is gluten-free), bay leaf, garlic clove, dill, ginger, peppercorns, green onion stalk or other onion, clove (one or two whole or a small sprinkle of the ground spice)
Place the lemon, salt, pepper, and any additions chosen at the bottom of the pan. Add about an inch of cold water. Add the chicken. Fill pot with enough cold water or stock to exceed the top of the chicken by an inch or two. Cover pot and place on the stovetop on high temperature.
When the liquid nears a boil (avoid taking it to boil), turn the temperature down to medium low. Simmer there for 30-45 minutes or until the chicken is cooked through.
Turn off the stovetop. Remove the pot from the burner and set aside to cool down just a bit. Using tongs or other utensil, remove each chicken breast from the pot and place on a cooling rack or cutting board. If immediately serving, let the chicken rest for a few minutes before plating or slicing. If storing, let the chicken cool down to the touch before transferring to a container, then cover and place in refrigerator.
The leftover broth could be discarded but will be fragrant and can be used in recipes instead of canned or boxed broth or stock. To retain, strain the broth to remove any foam, chicken bits, and the additions. Then pour into glass containers with lids and store in the fridge. If you added garlic clove, consider retaining it with the broth. It will deepen the flavor.
Mason jars work really well for storing the broth.
Sounds yummy!
Yay! And so easy to use in recipes or store for later use in the freezer.