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Cooking Class: Poaching Chicken

Because sometimes you just want flavorful, moist chicken without the mess of the grill or the high fat of frying. So we poach.

Poaching chicken is no regular poach, like with eggs, water, and vinegar (alas, we will poach eggs together in the future!). For chicken, it's a much simpler process.
Bring a 6 quart stock pot half full with water to a rolling boil. Then place 1-3 raw, thawed chicken breasts in a ziplock plastic bag. Add in seasonings (I added 1T lemon juice, Salt, Pepper, and a few dashes of Garlic Salt). Seal the Bag, pushing out any excess air.
I rolled my plastic bags around the single chicken breast shown in the photos. This isn't important, it's just a step I took. Add the bag of chicken to the boiling water with long tongs and allow to boil for about 10 minutes, flipping over a couple of times so the chicken will cook evenly.

Using the tongs, remove from the water and remove the water from heat. Allow chicken to rest at least 5 minutes in a safe place (Aay from the edge of the kitchen counter, which is where my dog found the first example and promptly enjoyed a snack on our deck. You are seeing photos of attempt #2).

Once cool enough to handle, remove chicken from plastic bag and slice on a cutting board. This method of preparation is also great for chicken you plan to add atop salads or in a sandwich. I prefer poached chicken as a room temp or cool presentation (as opposed to enjoying it as a hot entree). It's lean, no oil or butter used in cooking, and very flavorful!

I added it to a homemade pasta salad, which I made with tri-color rotini, chopped black olives, fresh basil from my garden, and Marzetti Feta Salad Dress (no mayo or mustard). Enjoy!

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