Diab0lic Posted November 9, 2011 Report Share Posted November 9, 2011 Thought I'd share my poached chicken method as I have recently improved on it a lot. Note this isn't a "recipe" recipe, just the way I poach chicken. Once poached you can do a thousand and one things with it. It's a nice low-fat way to cook chicken and there's no cleanup of messy grills, etc.I used to just chuck it on a gentle boil for 10-15 minutes, which works, but I've found this method gives a superior finish.Ingredients: boneless chicken breasts, water, chicken stock cube(s), dried mixed herbs, bay leaf, cracked pepper, peeled garlic cloves. You can add white wine and other goodies if you want too but just make sure you don't over do it. If you don't use stock cubes, add some salt to taste instead.Prep & cooking time is 30 minutes, 20 of which you'll be watching TV.1) Place chicken breasts in the bottom of a saucepan. Choose a pan that is big enough to have all the chicken in a single layer. They can be snug-fitting but not stacked.2) Make up enough chicken stock with the water and stock cubes to properly cover the chicken (see stock cube instructions on how many to use). I usually use just over 2 cups of warm water for ~ a kilo of chicken breasts.3) To the chicken, add mixed herbs (1 tsp), a bay leaf, cracked pepper and garlic cloves to taste (I usually smack garlic with the side of the knife to crack them open).4) Pour in stock ensuring it covers chicken, and bring to the boil.5) As soon as it is boiling, mostly cover and turn down to a low simmer for 5 mins6) Turn element off, put lid on properly and leave chicken in the hot water for 15 mins. Strain off water (keep it if you can use it in another recipe as it makes a great stock water)Done. They will now be soft and tender and very juicy. You can eat straight away or make sandwiches, salads or even freeze them. If storing in fridge, use an airtight container as usual.Allowing them to cool down a bit in the water stops them sweating out alot of their moisture and so they should be nice and tender the next couple days too.I'm probably preaching to the converted here but I'm sure there will be some of you wanting to try poaching. Enjoy.(also keen to hear of any other methods if they differ much) Quote Link to comment Share on other sites More sharing options...
thatwaslight Posted November 9, 2011 Report Share Posted November 9, 2011 Fantastic bro! Been looking to do this for a while now. Quote Link to comment Share on other sites More sharing options...
Andre01 Posted November 9, 2011 Report Share Posted November 9, 2011 Thought I'd share my poached chicken method as I have recently improved on it a lot. Note this isn't a "recipe" recipe, just the way I poach chicken. Once poached you can do a thousand and one things with it. It's a nice low-fat way to cook chicken and there's no cleanup of messy grills, etc.I used to just chuck it on a gentle boil for 10-15 minutes, which works, but I've found this method gives a superior finish.Ingredients: boneless chicken breasts, water, chicken stock cube(s), dried mixed herbs, bay leaf, cracked pepper, peeled garlic cloves. You can add white wine and other goodies if you want too but just make sure you don't over do it. If you don't use stock cubes, add some salt to taste instead.Prep & cooking time is 30 minutes, 20 of which you'll be watching TV.1) Place chicken breasts in the bottom of a saucepan. Choose a pan that is big enough to have all the chicken in a single layer. They can be snug-fitting but not stacked.2) Make up enough chicken stock with the water and stock cubes to properly cover the chicken (see stock cube instructions on how many to use). I usually use just over 2 cups of warm water for ~ a kilo of chicken breasts.3) To the chicken, add mixed herbs (1 tsp), a bay leaf, cracked pepper and garlic cloves to taste (I usually smack garlic with the side of the knife to crack them open).4) Pour in stock ensuring it covers chicken, and bring to the boil.5) As soon as it is boiling, mostly cover and turn down to a low simmer for 5 mins6) Turn element off, put lid on properly and leave chicken in the hot water for 15 mins. Strain off water (keep it if you can use it in another recipe as it makes a great stock water)Done. They will now be soft and tender and very juicy. You can eat straight away or make sandwiches, salads or even freeze them. If storing in fridge, use an airtight container as usual.Allowing them to cool down a bit in the water stops them sweating out alot of their moisture and so they should be nice and tender the next couple days too.I'm probably preaching to the converted here but I'm sure there will be some of you wanting to try poaching. Enjoy.(also keen to hear of any other methods if they differ much)I do this as well, however I dont put anything into the water, and I put all my chicken breasts in a pot. I dont care that it is in a single layer as I often stack mine in the pot.. This is a very easy way to do chicken. I love it. \:D/ :clap: :nod: Quote Link to comment Share on other sites More sharing options...
M.T Posted November 10, 2011 Report Share Posted November 10, 2011 So simple and bet it tastes amazing, good read man def trying this one out over the weekend.George Foreman getting the boot. Quote Link to comment Share on other sites More sharing options...
Diab0lic Posted November 10, 2011 Author Report Share Posted November 10, 2011 So simple and bet it tastes amazing, good read man def trying this one out over the weekend.George Foreman getting the boot.lol, you should see the state of my foreman grill. It's not that dirty, just almost worn completely out...It does taste great, and you can just use water (if you plan to smother it in sauce or something).Looks like stacking aint a problem too. Depends how much you want to cook at a time I guess. I only do a couple days worth at a time Quote Link to comment Share on other sites More sharing options...
Andre01 Posted November 10, 2011 Report Share Posted November 10, 2011 I would normally do anything between 7-10 and once I turn it off I tend to forget that I have dont it anyway. After I drain I then put some of them into the freezer. much easier to use post cooking, then its a matter of pulling it out adding veg and a little carb and then reheating it in the microwave at lunch. TV dinner anyone. :clap: Quote Link to comment Share on other sites More sharing options...
mike27 Posted November 10, 2011 Report Share Posted November 10, 2011 i have my breasts all marinated in the fridge raw.i normally use olive oil,cracked pepperthen a combo of the following depending on what i wantsoyminced garlicsmoked paprikaperi perigeneral seasoningminced gingercayyenne pepperchillii cook mine on the bbq, normally 3-4 meals worth at a time :nod: just brought another fridge/freezer to fill up tommorow lol Quote Link to comment Share on other sites More sharing options...
M.T Posted November 10, 2011 Report Share Posted November 10, 2011 i have my breasts all marinated in the fridge raw.i normally use olive oil,cracked pepperthen a combo of the following depending on what i wantsoyminced garlicsmoked paprikaperi perigeneral seasoningminced gingercayyenne pepperchillii cook mine on the bbq, normally 3-4 meals worth at a time :nod: just brought another fridge/freezer to fill up tommorow lol*drooling at desk* Quote Link to comment Share on other sites More sharing options...
ScrotieMcBoogerBalls Posted November 10, 2011 Report Share Posted November 10, 2011 I grill mine, seasoned with cajun spice and some tabasco sause Quote Link to comment Share on other sites More sharing options...
Monarchking Posted November 10, 2011 Report Share Posted November 10, 2011 Excellent tip, thank! Quote Link to comment Share on other sites More sharing options...
Pseudonym Posted November 25, 2011 Report Share Posted November 25, 2011 Just tried this for lunch. Put chicken in pan. Add water. Add 2 teaspoons Maggi Chicken Stock powder. Add 2 squashed cloves garlic. Add a shake of Masterfoods Italian Herbs. Then boil. How easy is that?!When the chook was cooked, I pulled it out, and boiled the pan of stock with the lid off to reduce it a bit more. Added some broccoli, and called it a soup.Yep, I'm a convert. Nice one, Diab0lic. Now I'm thinking about all sorts of other possibilities involving ginger, lemon zest, mint... =P~ Quote Link to comment Share on other sites More sharing options...
Diab0lic Posted November 25, 2011 Author Report Share Posted November 25, 2011 Just tried this for lunch. Put chicken in pan. Add water. Add 2 teaspoons Maggi Chicken Stock powder. Add 2 squashed cloves garlic. Add a shake of Masterfoods Italian Herbs. Then boil. How easy is that?!When the chook was cooked, I pulled it out, and boiled the pan of stock with the lid off to reduce it a bit more. Added some broccoli, and called it a soup.Yep, I'm a convert. Nice one, Diab0lic. Now I'm thinking about all sorts of other possibilities involving ginger, lemon zest, mint... =P~Good job on re-using the liquid. I saved my last batch and made a risotto with it which tasted awesome. If you try your ginger & lemon one, let us know how it goes! Quote Link to comment Share on other sites More sharing options...
Bromancho Posted November 27, 2011 Report Share Posted November 27, 2011 I decided to cook up this week's supply of Chicken using the OP's recipe. It's smelling pretty good :grin: Quote Link to comment Share on other sites More sharing options...
Sanka Posted November 28, 2011 Report Share Posted November 28, 2011 dumb question, but how well does this work for straight from the freezer titties, thaw em first or just extend cooking time? Quote Link to comment Share on other sites More sharing options...
M.T Posted November 28, 2011 Report Share Posted November 28, 2011 dumb question, but how well does this work for straight from the freezer titties, thaw em first or just extend cooking time?Def thaw them out Quote Link to comment Share on other sites More sharing options...
Sanka Posted November 28, 2011 Report Share Posted November 28, 2011 Cheers mate, will have to give this a go in the near future. Quote Link to comment Share on other sites More sharing options...
r.norvegicus Posted November 29, 2011 Report Share Posted November 29, 2011 I'v been on these poached breasts for a week and a half now, I think Iv'e got a new addiction :pfft: .Awesome recipe Diab0lic :clap: Quote Link to comment Share on other sites More sharing options...
Mike250 Posted November 29, 2011 Report Share Posted November 29, 2011 i've tried this and I have to say it was not that good. I think I will just stick to grilling or drop the chicken all together. Quote Link to comment Share on other sites More sharing options...
Diab0lic Posted November 30, 2011 Author Report Share Posted November 30, 2011 i've tried this and I have to say it was not that good. I think I will just stick to grilling or drop the chicken all together.So you don't like chicken? What was not good about it? Probably what you did with it afterwards Quote Link to comment Share on other sites More sharing options...
drizzt Posted November 30, 2011 Report Share Posted November 30, 2011 I tried it last night, had been marinating a couple breasts in some peri peri sauce, then remembered this thread and thought I'd give poaching a go. I'm convinced after the one attempt! New favourite way to cook chicken :nod: Quote Link to comment Share on other sites More sharing options...
-Dan-Knee- Posted December 9, 2011 Report Share Posted December 9, 2011 I'v been on these poached breasts for a week and a half now, I think Iv'e got a new addiction :pfft: .Awesome recipe Diab0lic :clap:I'm the same. Cooked using this recipe for the last 3 weeks now andI'm definitely converted!I tried it last night, had been marinating a couple breasts in some peri peri sauce, then remembered this thread and thought I'd give poaching a go. I'm convinced after the one attempt! New favourite way to cook chicken :nod:Also agree! :nod: CheersDanny Quote Link to comment Share on other sites More sharing options...
Shutupandsquat Posted December 9, 2011 Report Share Posted December 9, 2011 i've tried this and I have to say it was not that good. I think I will just stick to grilling or drop the chicken all together.So you don't like chicken? What was not good about it? Probably what you did with it afterwardsOr before... Quote Link to comment Share on other sites More sharing options...
Diab0lic Posted December 12, 2011 Author Report Share Posted December 12, 2011 i've tried this and I have to say it was not that good. I think I will just stick to grilling or drop the chicken all together.So you don't like chicken? What was not good about it? Probably what you did with it afterwardsOr before...Yeah. I'm not trying to claim that this tastes better than properly BBQ'd chicken, cos lettuce be reality here, it doesn't... Quote Link to comment Share on other sites More sharing options...
nemesis Posted December 27, 2011 Report Share Posted December 27, 2011 so if you are cooking up lots and obviously using a bigger pan, more water. would the longer time to boil make much difference? or is it still just bring to boil, simmer for 5 and then leave turned off for 15?like the added bonus of no mess to clean up! Quote Link to comment Share on other sites More sharing options...
Andre01 Posted December 27, 2011 Report Share Posted December 27, 2011 When I do mine (9-12) at a time, I use cold water bring to the boil boil for 5 then turn off, and walk away. I tend to come back to them 30-45 minutes later some times it can be a few hours later. Its all good just leave them for a while and they will cook.Last night I forgo them completely and my husband had to put them in the fridge, I was busy sorting out all our food to take camping and just forgot and fell asleep on the couch. Quote Link to comment Share on other sites More sharing options...
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