The Ultimate Chicken Handbook
Poach It
Why it's great: A low-fat cooking technique, poaching produces clean, delicate-tasting meat that's delicious served hot, at room temperature, or chilled.How it works: With this stovetop cooking method, the meat is immersed in liquid, usually stock or seasoned broth, and cooked at a gentle simmer. (Boiling produces tough, stringy meat.) The liquid infuses the chicken with flavor and keeps it moist. Since poaching tends to render skin soft and clammy, remove it before cooking. If you're poaching a whole chicken, discard it afterward.
Cuts to poach:
- Boneless, skinless breasts, 10 minutes.
- Whole chicken (3 1/2 to 4 pounds), 1 hour.
Recipe: Gingery Chicken With Green Beans and Potatoes
Next: Pan-Fry It
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