Retains the chicken’s flavor and juices without overcooking the breast meat.
As fond as one may be of bacon and butter, sometimes the body just wants something light.
What do you make when you want a light meal?
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I’ve taken to poaching chicken, using a pretty cool method taught to me byHank Shaw.
The result is tender, moist,perfectly cooked chicken, with no added fat.
Instead, bring the water to a simmer and then turn off the heat.
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Once the water stops bubbling, you’ve got the option to add the meat.
As the water temperature slowly drops, the chicken is gently cooked all the way through.
see to it that your slices of chicken or other meat are not more than 3 inches in diameter.
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Which Plastic Wrap Is Safe for Poaching Chicken?
Good quality plastic wrap is imperative for this recipe.
Defrost in the refrigerator.
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In a small bowl mix the lemon juice, salt, and herbs.
Add the chicken pieces and coat all over with the lemon juice mixture.
Let the chicken pieces sit in the lemon juice while you heat the water in the next step.
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In a 4 quart pot with a lid, bring 2 1/2 quarts of water to a high simmer.
Roll out a long sheet of plastic wrap at least twice as long as the chicken breast slices.
Place 1 chicken strip on the plastic wrap, in the middle.
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Roll up the chicken in the plastic wrap tightly.
Compress as much air out of the chicken as it’s possible for you to as you roll it.
Tie the loose ends of the plastic wrap together in a double knot.
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Repeat with remaining chicken strips.
Cover the pot and let the chicken steep for 15 minutes.
The chicken should be cooked through by then.
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Or serve the chicken with a sauce of your choice.
