Comments on: How to poach a chicken breast

By: Michelle

Michelle — Sat, 21 Jan 2012 00:04:03 +0000

This works perfectly if you follow the instructions. The chicken is tender and it picks up the herbal flavors well. Great option for chicken used for chicken salad.

By: King Ranch Chicken Casserole – Two Versions | KITCHENOLOGY: The Study of All Things Kitchen!

Wed, 30 Nov 2011 03:44:07 +0000

[...] http://www.cookography.com/2007/how-to-poach-a-chicken-breast [...]

By: How to cook Chicken! | InstructaZine.Com!

How to cook Chicken! | InstructaZine.Com! — Thu, 06 Oct 2011 22:38:37 +0000

[...] are dying to know the best way to poach a chicken breast, I begrudgingly present you with a great tutorial… Just take note that there is a big difference between properly poaching chicken, and just [...]

By: Natalie

Natalie — Fri, 23 Sep 2011 02:21:29 +0000

I live at 10,000′ and I’ve found that boiling eggs is a much larger challenge than baking cakes! For chicken, I bring to a boil for one minute, simmer covered for 15-20 minutes (more time for bone in) on low, then turn off burner (leave pot in place) and let sit for 15-20 more minutes. It works, it’s not tough, and best of all you are sure it’s really cooked. And then make the perfect boiled egg and tell me how to do it!

By: Kate

Kate — Mon, 19 Sep 2011 05:42:32 +0000

Mark, it sounds like you may have boiled it too hard before letting it simmer. The amount of liquid really shouldn’t matter. In fact, the liquid, which is now a fairly light stock, is as useful as the meat. I happened upon this post while looking to remind myself of how long to poach a chicken breast, but I’ve not tried the simmer and sit method. I’m going to, but with extra veggies and liquid so I can use it for chicken and dumplings.

By: Mark

Mark — Tue, 13 Sep 2011 17:33:00 +0000

Forgot to say my point! The chicken was dry and stringy!

By: Mark

Mark — Tue, 13 Sep 2011 17:10:36 +0000

I tried this once, brought to boil then straight off heat for 30 mins like u say. Did I put too much water in the pan? Is it important to only just cover the breasts by an inch? otherwise there is too much residual heat left in the water and it overcook?

By: My Filipino Favorite: Absolute Travel Addict’s Pancit Bihon | The Absolute Travel Addict

Sat, 13 Aug 2011 15:57:02 +0000

[...] and cut the chicken breast. I chose to poach the chicken in a pot of chicken stock with onions, carrots, garlic and basil, but you can cook it whichever way [...]

By: Mexicasserole | Mom Mom's Apron

Mexicasserole | Mom Mom's Apron — Tue, 02 Aug 2011 20:04:13 +0000

[...] pound of chicken, poached and [...]

By: Max

Max — Mon, 01 Aug 2011 01:41:01 +0000

I would store the chicken in the liquid that it was cooked in. Plain water would suck out all the flavour.

By: My Filipino Favorite: Absolute Travel Addict’s Pancit Bihon - Absolute Travel Addict : Absolute Travel Addict

Fri, 15 Jul 2011 22:07:56 +0000

[...] and cut the chicken breast. I chose to poach the chicken in a pot of chicken stock with onions, carrots, garlic and basil, but you can cook it whichever way [...]

By: Christine

Christine — Fri, 15 Jul 2011 05:04:05 +0000

Your step 8 says to store in “liquid” – do you mean the liquid you cooked it in? Or do you mean use a fresh liquid? Thanks!

By: zeemaid

zeemaid — Thu, 14 Jul 2011 00:11:42 +0000

I know this post is several years old now but I stumbled on this today. I tried it out with frozen chicken and made it into a salad. My daughter said it was the best chicken ever and when my husband asked how I cooked it… he was surprised. The look of poached chicken is unappealing but definitely taste worthy!

By: Hilda

Hilda — Fri, 08 Jul 2011 00:18:44 +0000

I want to poach my chicken before I grill it. How long should I grill after its been poached.

By: Luke

Luke — Fri, 24 Jun 2011 17:20:07 +0000

Since you are bring the water and chicken up to a simmer, not adding the chicken to boiling water, the chicken stays above 160 for along. Holding it in the hot water also cooks the chicken through. The goal is to cook the chicken through without exposing it to high temperatures which would toughen it up.

By: Mark

Mark — Wed, 22 Jun 2011 20:47:52 +0000

DANGER: Simmer two minutes, let sit for 30. Salmonella warning… not saying you will get sick, but you may. Simmer 10 minutes.

By: Luke

Luke — Fri, 06 May 2011 22:56:57 +0000

We have been using this a ton lately to cook for our 16 month old. It makes it really easy to cook up a big batch of chicken for her lunches.

By: lynn

lynn — Fri, 06 May 2011 18:24:24 +0000

Thank you so much for this easy and tasty recipe – I needed to start cooking for my 10 month year old and with no prior experience this was a cinch and she loved it!

By: polly

polly — Sun, 24 Apr 2011 14:58:12 +0000

can I poach a whole chicken – without separating the parts? i’m brining it but I feel like being lazy and just poaching it whole.

By: chicken breasts that aren't dry

chicken breasts that aren't dry — Sun, 27 Feb 2011 13:24:03 +0000

[...] can use boneless, skinless chicken breasts or bone-in chicken breasts with or without the skin. Recipe: How to poach a chicken breast I usually use some salt, and a few shakes of garlic and onion powders and sometimes Mrs. Dash in [...]