So you googled “how to poach a chicken breast” and somehow you landed here. I figure this is for one of two reasons:
- you’ve been invited to make sandwiches for morning tea at the local CWA hall, or
- you’ve embarked on some crazy 2.5 calories per day diet. You’ve eschewed fat, dairy and booze. You’re hungry and it’s likely your attention span is short. Bear with me, I’ll make this quick.
It’s imperative that your chicken breast is succulent, tender and flavoursome, because:
- the ladies from the CWA be consuming said morsels, or
- this piece of chicken is likely the most interesting thing you’re going to put in your mouth today. I’m getting to the point, I promise, any second now….
how to poach a chicken breast
Ingredients:
2 chicken breasts
500ml chicken stock
2 sprigs fresh parsley
2 springs fresh rosemary
8 peppercorns
1 bay leaf
Method:
Add the ingredients to a saucepan. Cover and bring to the boil, then reduce the heat so that the stock is barely simmering. Cover and cook for ten minutes. Remove from heat and allow the chicken to cool in the stock for fifteen to twenty minutes.
If you have the inclination (and the fridge space) you can reserve this stock for something else. Say:
- a lovely chicken, mushroom and leek risotto, or
- more chicken breasts.
Poached chicken makes wonderful sandwich filling and a lovely accompaniment to a bucket of green leaves. Bon appétit!
ever done a mad diet?
been to a CWA lunch?
I am going to try this for 1) sandwiches and 2) my daughter who hates chicken but loves poached fish – poached in milk and butter- might like the texture!! – thanks- deb xx
Mmmmm the sound of anything poached does not make me hungry at all!! (all stems from my hatred of poached eggs I think)!! Maybe I’ll give this one a go though – seeing as it’s your recipe xx
I think it’s classic people would poach a perfectly good chook! It does look nice though, but I prefer my chicken a bit more spicy! A pity you can poach a landscaper who has gone belly up – bet that would be at the top of your to-do list 🙂
How appropriate, I need to poach a chicken breast today, but unfortunately it wont be eaten by me, its going to be blended up into baby food.
I love chicken sandwiches that have poached chicken in them – with mayonnaise, lettuce and tomato.
Poaching a chicken breast reminds me of the grandma when I was a nanny, I had never heard of such rubbish, I always cooked in at least some butter or sauce.
See I think Boatman would like this, but he likes poached stuff. I have never actually tried poached stuff, but for whatever reason, the idea never appeals. Might be time to get over it?
Thank you! I have been wanting to know how to poach.
I’m poaching at the moment in the name of my ‘yogi to yogini’ challenge. I put a bit of ginger and garlic into my stock and then use that for chicken and sweet corn soup. I mix my shredded poach chicken in a yoghurt mustard dressing with chopped celery, spring onion and cucumber – it’s not too bland that way.
You know I can’t say I’ve ever eaten poached chicken. The idea of anything poached has never really appealed to me, just the word ‘poached’ conjures images of things wet on the outside but dry on the inside. I may have to get over my fear though and give it a go as I am looking for healthy ways of preparing proteins to go with my salads. #teamIBOT