Comments on: How to poach a chicken breast

By: Helper Bee

Helper Bee — Wed, 03 Mar 2010 10:21:33 +0000

Try low-salt soy sauce in the water. Gives it a hint of salt.

By: Helper Bee

Helper Bee — Wed, 03 Mar 2010 10:20:01 +0000

That will cook it. While sitting in the recently boiled water it will slowly cook, and not over cook it (which will make it more like leather). Remember no one is born a cook. Trial+Error=Experience

By: Sue

Sue — Thu, 25 Feb 2010 21:09:43 +0000

i was wondering about doing the chicken breast in orange juice. Do u think it would work?

By: GTA

GTA — Sat, 13 Feb 2010 16:59:38 +0000

Help me out here…am not a cook normally. When poaching chicken like this, is that sufficient to “cook” it or is more cooking (ie. baking, pan fry, etc) required? Thx!

By: Diane

Diane — Sat, 06 Feb 2010 21:57:09 +0000

I don’t use salt either, I used poultry seasoning, garlic powder, onion powder, and herbs. Came out GREAT! And I also add veggies, like a halved onion, carrots and celery and cook a while for great stock. Save in small containers and freeze. After frozen, release from containers and save in zip top bag. Great to have on hand in 1/2 cup and 1 cup sizes!

By: Mary

Mary — Thu, 04 Feb 2010 03:06:53 +0000

I don’t cook with salt at all so I wonder why you emphasize using salt?

By: Maureen

Maureen — Tue, 29 Dec 2009 14:59:15 +0000

I tried this. Cut one of the boneless breasts after about 25 minutes and it seemed pink so I let it sit in the liquid 5 more minutes. Parts of it seemed tough when I diced it to use in a pasta dish. Other parts seemed nice and tender. Did I overcook it? How do you compensate for the variation on thickness in a breast so it all is cooked properly?

By: Ron

Ron — Mon, 23 Nov 2009 17:11:52 +0000

I think the hold time will depend on how well the pot retains heat. Aluminum probably cools off fastest, if anyone still uses aluminum. Heavy stainless will hold heat a lot longer.

By: aartipaarti» Blog Archive » Aarti Paarti Ep. 30: Baked Samosas

aartipaarti» Blog Archive » Aarti Paarti Ep. 30: Baked Samosas — Thu, 05 Nov 2009 02:56:05 +0000

[...] are the links I promised you in this video: – The easy way to poach a chicken breast – My Fresh & Fancy-Free Mint Chutney [...]

By: David

David — Tue, 20 Oct 2009 21:41:35 +0000

Another note to add: Make sure you keep the liquid and freeze as homemade chicken broth. I like to add more veggies to the poaching liquid so that the broth is a little richer when it’s done. I sometimes boil the liquid after I take the chicken out, adding the veggies then. Works well.

By: Chipotle Lime Chicken Salad Wraps with Potatoes and Avocado and Mexican Red Rice

Chipotle Lime Chicken Salad Wraps with Potatoes and Avocado and Mexican Red Rice — Sat, 05 Sep 2009 06:16:00 +0000

[...] an even stronger lime flavor) 1 cup (30 g) cilantro, chopped 1 cup (240 ml) mayo 4 chicken breasts, poached and coarsely shredded (or about 3 cups of any shredded chicken, such as leftover roast chicken) [...]

By: James Scarborough

James Scarborough — Tue, 04 Aug 2009 20:39:31 +0000

actually, if this thread is still alive, I, too, wonder if you store the now-cooked chicken in the water in which it was cooked.
also, how long, theoretically, would they last in the fridge?
thanks.

By: Luke

Luke — Thu, 09 Jul 2009 16:27:59 +0000

Thanks for reporting back Julie! I like using bone-in because I think it gives the chicken a little more flavor.

By: Julie

Julie — Wed, 08 Jul 2009 22:42:49 +0000

Thanks for this. I used this twice last spring, once bone-in and once boneless. I couldn’t remember how to do it, and your link is the first one that came up when I searched for “how to poach a chicken breast” in Google; I recognized it as the same one that I used last time.

This is the same page/method I used last time and it was perfect, for those who are nervous about the time/temp, this definitely cooks the breast all the way through. If you’re nervous, when it’s done, cut it in half, and you’ll see there is no pink.

As a side note: Bone in for me worked better at about 4 minutes total simmer, then the 30 minute standing time.

By: Karen

Karen — Tue, 16 Jun 2009 10:10:38 +0000

Hi – jus wanted to check before I make this that the liquid you place in container before putting in fridge is the same liquid you used for poaching? Thanks!

By: Luke

Luke — Wed, 10 Jun 2009 13:44:06 +0000

Good question. The is no fixed amount since you are going to be using a different amount of liquid depending on how much chicken you have and the shape of the pot. I would say a good ratio would be 1/2 tsp per quart.

By: dlr

dlr — Sun, 07 Jun 2009 19:48:11 +0000

How MUCH salt?

By: tiffani

tiffani — Mon, 20 Apr 2009 15:47:45 +0000

how come poaching only takes a few minutes while boiling can take up to an hour?

By: Jeani

Jeani — Mon, 13 Apr 2009 22:14:30 +0000

Thank you!

By: Recipe: Vietnamese Chicken Salad

Recipe: Vietnamese Chicken Salad — Tue, 24 Mar 2009 03:15:06 +0000

[...] Poach the chicken and let it cool. When it is cool enough to handle, remove skin and bones and shred. [...]