I actually really love poached chicken, especially in winter! Poaching leaves the chicken moist and tender . Its also a better method (in my opinion) for bulk cooking then storing in the fridge. Grilled chicken tends to dry out and just look a bit sad over time. I simply add about an inch of water, or try stock, to the pan and place chicken in (after Ive made all the breasts the sameish size). It should cook for about 10 mins or so, just check it. No pinks bits but dont boil it to another death! You can also add herbs/spices/soy along the way, Im trying out fresh lemon for a bit of zing. Have you tried poaching? Was it a success or a flop in your kitchen? #newoutlookpt #50daysnosugar
Posted on: Mon, 21 Jul 2014 06:44:45 +0000
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