meat, fish & poultry

How to Steam, Poach, and Simmer

poached chicken breast

Makes 2 breast halves

Poaching chicken breasts on the bone results in more flavorful and juicy meat
than poached boneless breasts. Its also harder to overcook the meat. The
aromatics used in the poaching liquid below are designed to add flavor to the
chicken, but Basic Chicken Stock (page 41) can be used to similar effect.
Poached chicken has myriad uses: add shredded chicken to soups, casseroles, pot
pies, and Mexican dishes such as enchiladas, burritos, and quesadillas, or to all
kinds of green salads. This ones a particular favorite: Cut the chicken in to 1-inch
pieces and toss with chopped tomatoes and cucumbers, torn fresh basil leaves,
shredded Romaine, and a creamy dressing, such as Green Goddess (page 359).

2 bone-in, skin-on chicken breast halves

teaspoon whole black peppercorns
3 sprigs flat-leaf parsley
1 sprig thyme
1 dried bay leaf
1 medium carrot, peeled and cut crosswise in half
1 medium stalk celery, cut crosswise in half
1 teaspoon coarse salt
unsalted butter
Poach chicken Place chicken in pot just large enough to hold it with about

3inches of room on top. Add water to cover by 1 inch. Add peppercorns, parsley,
thyme, bay leaf, carrot, celery, and salt [1]. Bring water to just under a simmer
over medium-high heat (bubbles should start forming around edges of pot and
rising to surface, but there should be no bubbles in center of pot). Reduce heat
to medium-low to keep temperature constant (it should be between 170F and
180F). Cook, skimming foam from surface as necessary [2], until an instantread thermometer inserted in the thickest part of the breast registers 160F [3],
15 to 18 minutes after the liquid reaches the right temperature.
Strain and cool Transfer chicken to a heatproof bowl. Strain liquid and pour
over poached chicken [4]; let cool in liquid (this will keep the chicken moist
and tender). When chicken is cool, or you are ready to serve it, separate meat
from bones [5], discard skin and bones. Slice chicken against the grain into
1-inch pieces [6], if desired.

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Poached Chicken Breast, Step by Step

poached chicken breast and spring

vegetable salad
Serves 4 to 6

A composed salad of marinated seasonal vegetables becomes a main course

when fortified with sliced poached chicken. Not only is this an economical way
to stretch a meal, it is practical in other ways, too. For starters, many of the
components can be prepared (and refrigerated) ahead, and when served as shown,
guests can select the ingredients they prefer. This salad offers an array of springtimes fresh bounty, including asparagus, new potatoes, leeks, and artichokes, all
gently cooked just until tender. You can adapt this formula to take advantage
of whatever is in season throughout the year.