![]() Make your own – try it with the Honey Mustard Dressing (pictured above), French Dressing, Balsamic, Italian, Caesar, or a creamy Yogurt Dressing (5 varieties!) Ĭhicken Salad – Use it in any main course salad calling for cooked chicken, such as Chinese Chicken Salad, Thai Chicken Salad, Lemon Chicken Salad or Mexican Chicken Salad Īdd chicken into one of these salads to transform them into a meal:Īdd poached chicken into one of these salads ![]() Make your own Salad – slice, shred or dice and add to salads. Sandwiches – use sliced like cold cuts, or diced and used in a mayonnaise based filling (such as diced avocado, egg, mayonnaise, finely sliced celery, chives, red onion or green onion, mustard, salt and pepper) But here are a just a few more suggestions for what to make with Poached Chicken – the list is long, it’s a handy to have a stash! Salt will affect the temperature at which the water comes to a boil and cools, which may affect the chicken cooking through completely using this method.Ĭhicken breast this succulent and juicy is even delicious eaten plain when it’s freshly made. You can add other fresh or dried herbs and dried spices.ĭO NOT add salt or other salted liquids like Worcestershire sauce, hot sauce etc. But if you’re intending to use the chicken without adding lots of other flavours, it’s nice to add some flavourings into the poaching liquid. You literally walk away and just leave it, knowing that it’s fine even for up to 1 hour – which I have done countless times, lulled into a serious state of relaxation because of how much confidence I have in this recipe!įundamentally, all you need is chicken breast. Prepared to be BLOWN AWAY by how juicy the breast is!īarely cooking right? *She says, smugly* Leave for 20 minutes (up to 1 hour ok), then remove the chicken and slice/dice/shred Place in boiling water, cover, then immediately take it off the stove Use 250g / 8.5 oz chicken breast that’s boneless and skinless OK, so let’s get straight to the point – how to make this poached chicken in a way that literally cooks itself, has a huge margin for error, and yields the most incredibly succulent poached chicken you will ever have in your life! On the other hand – the successful hand – it’s unbelievably succulent, with chicken flavour you never dreamt was possible, and so tender and juicy you can literally SEE the chicken juices sparkling on the surface of every slice. But depending how it’s executed, on the one hand it can be like chewing on chipboard: dismally dry, impossible to swallow and completely flavourless. I feel like poached chicken is a life skill that everyone should know. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Dead-easy and guaranteed to work every time, this is a cracker of a chicken breast recipe that everyone should know! Use the chicken for any recipe that calls for cooked chicken – sandwiches, salads, pastas, pies, wraps and burritos. Pour over 2 cups shredded chicken and toss well.This is the foolproof way to make the JUICIEST Poached Chicken of your life. Season with salt and pepper and toss well.īarbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Drizzle over 2 cups shredded chicken and toss well. Or add it to soups and sauces.īuffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. If not using the chicken immediately, refrigerate it in an airtight container. Season with salt and pepper and toss to combine. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Transfer the cooked chicken to a large bowl. ![]() Cook on high for 3 hours or low for 6 hours. Season with 1 teaspoon salt and several grinds of pepper. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker.
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