Poached Chicken for Chicken Salad
Ingredients
The chicken
-
4
medium
boneless skinless chicken breasts
-
1½
pounds
chicken breasts
The poaching liquid
-
½
unit
lemon, sliced
-
¼
small
onion, peeled
-
1
large
garlic clove, crushed
-
1
leaf
bay leaf
-
8-10
whole
black peppercorns
-
1
handful
fresh parsley
-
1¼
teaspoon
salt
-
water
to cover
the chicken by 1 inch
Instructions
- Let the chicken come to room temperature for 30 minutes and gently pound to even out the thickness.
- Gather the ingredients for the poaching liquid and prepare them.
- Add a few cups of water to a large pot and stir in the salt.
- Add the chicken to the pot in a single layer and add the rest of the ingredients, covering with water to 1 inch above the chicken.
- Place the pot over medium heat and let it come to a simmer, shaking the pan gently to distribute heat.
- Lower the heat to low and let it gently simmer for 8-10 minutes until the chicken's internal temperature reaches 170°F.
- Remove the chicken from the poaching liquid and let it cool completely before dicing.
Nutrition Facts (estimated)
Servings
6
Calories
100
Total fat
2g
Total carbohydrates
0g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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