The Right Way To Poach A Chicken Breast
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- Опубліковано 29 лис 2015
- Sure, it’s the base for chicken salad, but that’s just the beginning. Sliced, chopped, or shredded, poached chicken breast is a fast, delicious way to add protein to everything from breakfast burritos to stir-fries, sandwiches, tacos and more!
Best of all, poaching chicken is a cinch. Here’s how to do it in less than 20 minutes.
IMHO, this is boiled chicken. When poaching you want to keep water temp under the boiling point because the breast will over cook
Thanks very much for the recipe. A word of warning for people, if you intend to take the chicken out and reduce and use the liquid to create a stock, then you really don’t want to add any salt at the beginning of this recipe or very little before the stock is reduced, at which point you do want to check the seasoning. This is because, as you boil the liquid to create a nice stock, all the flavours intensify which is what you want but so does the saltiness which you really can’t do anything to fix if you find the reduction is too salty.
Same goes for lemon!
This recipe will result in dry leathery chicken because the chicken was boiled under pressure due to using the lid. The lid will cause the temperature to go above 100 degrees Celsius. Cooking the chicken breast for so long at excessively high temperature will result in over-cooked dry chicken.
"The Right Way to Boil Chicken"
Loved this! Concise, meaningful, done. Chicken turned out great. Thanks.
It sounds like a stupid question but was the chicken moist? Sometimes boiled/simmered meat can be really dry but having thought this out loud, I think I remember learning from something that the dry meat is caused by boiling the meat till cooked rather than simmering as the recipe suggests.
Diggin' the jazz! Nicely done
Classy
Sir thank u for the proceduce
Save the liquid and continue boiling for 15 minutes more and you have a modified chicken broth. Add seasonings. Let cool, put into ice cube trays and freeze.
Thanks!
Anytime!
big ass water jar haha
make your water look fancy bro, rule number 1
that's how i do it.
If you put less water, and less salt, you can save the liquid as stock.
10 to 15 minutes is kinda vague, or doesn't it matter? Question is, what is the perfect temp, maybe ~ 150?
Your definition of Boiled ıs totally dıfferent to the worlds.
Nice beaker
Love a good beaker dude, that's what I always say
It looks hard and rubbery. Not gonna work
Probably a good idea to check the temp on the breasts...make sure they're at least 165 degrees.
The meat is white. That's enough of an indication.
That's not how pasteurization works.
What if I omit the salt
Blandness shall ensue
The chicken will turn into a banana if you don't add salt.
@@brandon3872 ahahahaha
Picks the chicken one by one taking 20 seconds to put it in the pot. Then pouring the water, and pouring...and still pouring water. Pour the damn water already.
Wow
Lol! I’m glad I’m not the only one with a short temper
Nope...
Great, but instead of using water, swap it for milk
Hate these voiceless videos. Have to hit the mute button every time.
Never boil chicken.
Why?
@@AD98. Never ask why. The only two rules man
Wrong.
hi Alex, its not enough to just say wrong! i wish u had explained exactly why it is wrong, n in yr opinion what is the right method. pls elaborate, thnx.
He’s just a troll.
Poaching liquid should not boil. This method requires a low, gentle, barely simmer.
Stannis Baratheon That’s true but you still generally bring it up to boiling point however briefly then as the recipe does, simmer for the remaining period of cooking.
I also wondered what Alex thought wrong? However after 2 years, he’s unlikely to answer.