When you want to make chicken salad, or have pre-cooked chicken on hand for meals later in the week, here is the fastest and easiest way to get the job done and leave the chicken juicy juicy juicy.
Start with skinless (and boneless if desired) chicken breasts. About four will fit easily in a large saucepan without too much crowding. Add enough cold water to cover, somewhere around 6 c, and stir in 2 T salt. Heat the pan uncovered until the water reaches 170 degrees. Remove from the heat, cover the pan, and let it stand for about 15 minutes. Check the internal temperature of the chicken. It should register 165. Drain off the brine water and refrigerate the meat until ready to use.
To make my Chicken Salad, I cut up the chicken and added the following:
Greek yogurt
Lemon juice
Dijon mustard
Celery
Shallots
Tarragon
Black pepper
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