Poached Chicken for Chicken Salad
Ingredients
The chicken
-
4
medium
boneless skinless chicken breasts
-
1 ½
pounds
chicken
The aromatics
-
½
whole
lemon, sliced
-
¼
small
onion, peeled
-
1
large
garlic clove, crushed
-
1
leaf
bay leaf
-
8-10
whole
black peppercorns
-
1
handful
fresh parsley
-
1 ¼
teaspoon
salt
The poaching liquid
-
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, slicing the lemon, cutting the onion, and crushing the garlic.
- In a large pot, add a few cups of water and stir in the salt.
- Place the chicken in a single layer in the pot and add the rest of the ingredients, finishing with more water to cover the chicken by 1 inch.
- Heat the pot over medium heat until it comes to a simmer, gently shaking the pan occasionally.
- Reduce the heat to low and simmer gently for 8-10 minutes until the internal temperature reaches 170°F.
- Check if the chicken is done by piercing it with a knife or fork to ensure the juices run clear.
- Remove the chicken from the poaching liquid and let it cool completely before storing or using in chicken salad.
Nutrition Facts (estimated)
Servings
6
Calories
100
Total fat
2g
Total carbohydrates
0g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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