Monday, May 2, 2011

Poached chicken

Poaching a a great way to keep meat really moist.  The trick is to keep the temperature very low and put a barrier above the meat to keep the liquid from evaporating.

Poached Chicken

Canola oil
4 - 5 cloves of garlic
2 - 3 leeks, cut into 5 inch pieces
3 carrots, cut into 3 inch pieces
8 whole peppercorns
5 - 6 sprigs of fresh thyme
4 boneless half-breasts of chicken
Enough stock to just cover chicken

In your stockpot or dutch oven, gook the vegetables for a few minutes to soften.  Add the spices, chicken, and enough stock to just cover.  Bring the broth to a simmer and immediately reduce the heat to the lowest setting (avoid simmering again).  Cover the chicken with a circle of parchment paper and cover with the lid.  After about 10 minutes, turn the chicken over.  Poach for about 5 to 10 more minutes until chicken is done.    

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