This is the foolproof way to make the JUICIEST Poached Chicken you will ever make. Dead easy, cooks itself, no special equipment required, this is a cracker of a chicken breast recipe that everyone should know! Use the chicken for any recipe that calls for cooked chicken sandwiches, salads, pastas, pies, wraps and burritos. Slice it, dice it, shred it. It’s so succulent, it’s going to blow your mind! PRINT RECIPE: https://www.recipetineats.com/poached-chicken/
This aromatic, gently-poached chicken has a decadent texture. Chef Michael Mina’s version has great aromatic spice and flavor from anise, peppercorns, garlic, ginger, cinnamon, and thyme.. Get the recipe: http://www.cooktasteeat.com/dish/wine-poached-chicken. Subscribe: http://www.CookTasteEat.com/membership \u2028. Facebook: http://www.facebook.com/CookTasteEat\u2028. Twitter: http://twitter.com/CookTasteEat
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: http://itunes.apple.com/au/artist/david-chilcott/id478668534?mt=11. ONE POT CHEF COOKBOOKS PAPERBACKS AND EBOOKS: http://www.lulu.com/spotlight/onepotchef. Poached Chicken Breast is the juiciest, most tender, flavorsome chicken you will ever eat. Cooked in chicken stock with some selected herbs, this versatile chicken dish can be used in thousands of chicken-based dishes Give it a go! MY SECOND CHANNEL: http://www.youtube.com/onepotchefblog. PLEASE SUBSCRIBE! http://au.youtube.com/subscription_center?add_user=OnePotChefShow. FOLLOW ME! http://www.twitter.com/onepotchef. BECOME A FAN ON FACEBOOK! http://www.facebook.com/onepotchef. = RECIPE FACT SHEET. = INGREDIENTS IN THIS DISH: 4 Cups of Liquid Chicken Stock (1 Litre). 1 Clove of Garlic, crushed (about 1 teaspoon). 2 Tablespoons of Lemon Juice. Freshly Cracked Black Pepper (to season). 1 Large Chicken Breast Fillet (halved and trimmed). Feel free to add additional fresh herbs to your personal taste! Preparation Time: 5 minutes. Cooking Time: About 20 30 minutes. ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC. (Look up Google for a conversion chart if using Imperial). More cooking videos at: http://www.onepotchefshow.com. Music by Kevin McLeod (Used with Permission). http://incompetech.com
The best thing you can do with coconut milk and chicken right now.. Subscribe here: https://bit.ly/2p30go3 For more head to: https://honey.nine.com.au/. We’re delivering the daily buzz for Aussie women with the best and latest news and all the good stuff from the worlds of parenting, celebrity, beauty, fashion, food, travel, fitness and homes.. For more head to http://9honey.com.au. Follow us on Facebook: https://www.facebook.com/pg/9HoneyAU. Love us on Instagram: https://www.instagram.com/9Honey/. Find us on Twitter: https://twitter.com/9HoneyAU. Listen to our Podcasts: https://honey.nine.com.au/podcasts. #9Honey
Join Matt Stone as he guides us through making his tender Poached Chicken Salad (RECIPE BELOW). Bring it together with fresh cos lettuce, crunchy croutons and a creamy dressing.. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://www.youtube.com/coles. Poached Chicken. Recipe by Matt Stone. Prep 10 mins (+ cooling & 15 mins standing time). Cooking 20 mins. 1 whole chicken (around 1.8kg). 6 garlic cloves. 2 rosemary sprigs. . 1. Take the chicken out of the fridge 30 mins to 1 hour before cooking.. Choose a pot that will snugly fit the chicken. Add 8 cups (2L) of hot water,. garlic and rosemary and place over high heat. Bring to the boil. Add the. chicken, making sure there’s enough water in the pan to cover. Bring back. to the boil. Reduce the heat to a low. Simmer for 20 minutes.. 2. Turn off the heat and leave the chicken in the hot water for 15 minutes.. Carefully remove the chicken from the water, being sure to pour and liquid. from the cavity off the chicken back into the pot. Set the chicken aside to. cool.. 3. Once the chicken is cool enough to handle, pour any juices back into the. pot. Peel the skin off the chicken and add to the pot. Break the legs from the. carcass and remove the meat from the bones. Add the bones to the pot.. Gently use a knife to cut the breast meat away from the bones. Break the. wings off and add to the pot along with the carcass. Top up with water and. simmer for 2 hours over low heat. Once the stock is cooked, remove the. bones and discard.. . Suggested uses: The breast meat is great to use in my Poached Chicken Salad.. The leg meat can be mixed with some cooked vegetables, beans and sauce. for a taco filling, or chopped and mixed with some mayo for a great wrap or. sandwich filling.. The stock can be used as a soup base or is perfect for risotto.. Store any leftover chicken meat in the fridge for up to 2 days.. . Poached Chicken Salad. . Serves 4. Prep 15 mins. . 1 pkt dill. 200ml sour cream. 4 tbs mayonnaise. 1/2 tsp garlic powder. 2 tsp seeded mustard. 4 baby cos lettuce, trimmed. 2 Lebanese cucumbers, halved lengthways, sliced diagonally. 2 avocados, stoned, peeled, sliced. 2 poached chicken breasts, torn into small pieces. Croutons, to serve. . 1. Pick the dill leaves and reserve. Finely chop the stalks.. 2. Whisk the sour cream, mayonnaise, garlic powder, mustard and chopped. dill stalks in a bowl. Gradually add water, in very small amounts at a time, to. thin the dressing.. 3. Remove the outer leaves from each lettuce and trim the base. Wash and. drain well, using a spinner if you have one. Place your small and medium. sized salad leaves in a bowl and pour over half the dressing. Arrange the. leaves on a serving plate or bowl. Arrange the cucumber and avocado over. the lettuce. Top with the chicken and croutons. Season. Drizzle over the. remaining dressing and sprinkle with the reserved dill leaves.. Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes: Sweet potato & zucchini fritters:. https://www.youtube.com/watch?v=S3iuoibUFFc&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=1. Fast Thai beef salad:. https://www.youtube.com/watch?v=nfW1WZpfglc&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=2. Corn & zucchini frittata:. https://www.youtube.com/watch?v=IFXQruwvb3w&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=3. Smoked salmon fettuccine with creamy lemon sauce:. https://www.youtube.com/watch?v=2R_Fc4guSIg&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=7&t=0s
With a morel mushroom sauce.. Add The F Word on Facebook: https://www.facebook.com/pages/The-F… To find out more about Gordon Ramsay visit: http://www.gordonramsay.com. Gordon Ramsay on Facebook. http://www.facebook.com/Gordonramsay01. Follow Gordon Ramsay on Twitter
Preparation. Bring 6 cups water to a boil in a 6to 8-quart pot. Have ready a metal steamer basket or bamboo steamer that fits the pot. Meanwhile, whisk the coconut milk, peanut butter, fish sauce, curry paste, brown sugar, and lime juice in a 1-quart saucepan.
Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it’s a bit like a stir fry with a Thai flavor!
Place the chicken into a large saucepan and prepare the vegetables, herbs and spices. Add all the ingredients including vegetables, herbs and spices into the pan with the chicken. I didn’t have access to fresh lemongrass stalks so used a paste instead.
Once all the ingredients are in add the water. This is from my following recipe: Chicken Drumsticks in Peanut Sauce. I shredded the chicken off one drumstick and mixed with some steamed brown rice and stir fried broccoli slaw. (I love this stuff for quickly making up a stir fry). A big hit!! and one the whole family can enjoy. Bring to a boil and add the whole chicken, then reduce the heat and simmer for a further 5 minutes.
Turn off heat, cover with the lid and leave for 1.5 hours When ready to serve blanch the bok choy in salted, boiling water for 30 seconds, then refresh in ice water. Peanut Sauce. In a food processor, grind together peanuts, candlenuts, and chilies.
Transfer to a saucepot along with the rest of the peanut sauce ingredients, and bring to a boil. Reduce heat to a simmer and continue cooking until the sauce thickens. Turn off heat. Satay. Place chicken, sweet soy sauce, oil, and 150 gram of peanut sauce in a.
This peanut butter chicken recipe is in the running for my favorite new recipe this year. It’s similar to one I’ve been making for years, but this one is even better. Why we’re in love with peanut butter chicken. Tender chunks of chicken swimming in a deep pool of peanut sauce. Chicken thighs for max flavor. (But chicken breasts work, too!).
Chicken Fried Rice with Thai Peanut Sauce is a one-skillet healthy dinner recipe that’s ready in just 20 minutes!Full of lean protein, veggies, and healthy fats, it’s a convenient and delicious way to feed your family. Fill a saucepan with water so the chicken breast will be well submerged with at least 2″ / 5cm of water above it. Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil.
Remove saucepan from stove and set aside for 20 minutes. This delicious Saucy Peanut Chicken is it. Healthy chicken breasts and veggies are cooked in an easy to make and super flavorful peanut sauce.
Serve it over steamed rice or low carb cauliflower rice (my fav!) for a quick weeknight dinner! Saucy peanut chicken! with red peppers and broccoli! and bucketloads of sauce!
List of related literature:
Reduce the heat to medium, add the peanut butter, soy sauce and water, stirring to coat the chicken.
Remove the chicken and either serve it as poached chicken or remove the skin, take the meat from the bones, and use it for chicken dishes—salad, hash, chicken pie, or creamed chicken.
I made it just like this chef but I put in a couple splashes of hot sauce �� shredded it for a recipe with stuffing chicken casserole and then used the stock to make the stuffing��������
Thank you, sir I am 16 and the recipe was super easy. I made it and got a lot of praise. The recipe is nice but I molded it a bit like I put honey and chilli. keep the good work up
I clicked the button to get the recipe in your links and it just takes me to a page with a bunch of other recipes to choose from. When I searched for poached chicken on their website your recipe does not come up. could you please include a current link just so we have an idea of how much a niece, butter etc to use? I love the process and thank you for the video but my OCD is still wanting some basic information.
This guy freaking rocked my afternoon! only thing I didn’t have on hand was the garlic but ( I didn’t care )… ( I always keep fresh, pre-sliced lemon in my freezer ) and I was good to go. I followed this video with THIN sliced Purdue cutlets, so juicy ( of course I didn’t let them boil 30 min )… This Chef is my hero! Didn’t have to stink up the place frying and making a mess. Thank you love!
do you have any recipes using the poached chicken (loved it by the way) that do not include pasta. rice. potatoes or starches? we are diabetic so need some recipe ideas for main courses that don’t involve the previous list. Getting sick of veggies! Love your recipes.
Im trying to meal prep for five days out of the week and want to eat two chicken breasts a day for lunch. What is the best method of cooking them? And do i have to cut it in half like you did in the beginning? Thank you! Great instructions.
Serious Eats did a comparison of starting with the liquid cold and starting with the liquid hot, and the texture of the chicken breast was better when it was started cold. I’ve been using “Amy & Jacky’s” deep poached chicken pressure cooker instructions and my cornish hens are prefectly cooked.
For those who are confused, this is from the recipe: “Place [chicken] in boiling water, cover, then immediately take it off the stove Leave for 20 minutes (up to 1 hour ok), then remove the chicken and slice/dice/shred”
Sorry, but your chicken is too dry and overcooked. I can see it from here. Turn heat on high…bring to a boil. Lower to simmer. Simmer for TEN minutes. Shut off heat. Put on lid. Let sit in water for another 10 minutes. I’ve been doing this for 25 years and it works everytime. MOIST and succulent.
Highly appreciate anything Mr. Ramsay does but I find this kind of format unwatchable: the constant hard rock riff is so grating. It even overpowers Gordon’s voice at times. I feel like I’m watching some 2006-7 Hollywood cheesy action movie.
VERY GOOD QUESTION Thompson223, i was gonna ask the same thing. Anyhow i am gonna try using water with lemon, pepper, a little salt and 1 cube of KNORR chicken flavor bouillon, instead of the stock, see how it comes out….got my fingers crossed
Add some linguini to cook in the stock, some butter and parmesan, stir ’til creamy, add a few halved cherry tomatoes, and the sliced chicken breasts, and serve with a nice salad.
eating this as i write:) I would recommend if you have small (chicken)breasts, to not cut them in half. Also, I put in some extra garlic, and it tastes wonderful! I doubt I will ever leave this method of cooking chicken, thanks!
I’ve been cooking chicken breasts in the oven for months for next days lunch, and they always get really dry and tasteless the next day. This method is now my new favorite way to cook chicken! Not only do they taste great, I could pretty much shred them with a spoon! Thanks for the vid! Subscribed.
Yes…… you have to add all the bells & whistles!!�� I add, homemade broth celery, onion, garlic, thyme, whole peppercorns and a pinch of poultry seasoning! Making a Vietnamese poached chicken salad for din tonight!��
The only thing I’d do different is sear the skin side down in a pan with the salt, ginger & pepper and a little oil/butter to crisp it but not cook it.
Nagi..what wonderful resource u r..easy amazing demo on how to poach chicken. Seems to b a bit of confusion here tho..does it boil for 20 min..or right after putting in the boiling water do we cover n rest for upto an hr. From what I understood it was to put in boiling water n let it rest..? Plz advice!!
Well �� I dunno about the celery? And the overall looks with the sauce. It’s supposed to look beautiful. ��?
Everything is so ugly.
I made it just like this chef but I put in a couple splashes of hot sauce �� shredded it for a recipe with stuffing chicken casserole and then used the stock to make the stuffing��������
Thank you, sir
I am 16 and the recipe was super easy.
I made it and got a lot of praise. The recipe is nice but I molded it a bit like
I put honey and chilli.
keep the good work up
I clicked the button to get the recipe in your links and it just takes me to a page with a bunch of other recipes to choose from. When I searched for poached chicken on their website your recipe does not come up. could you please include a current link just so we have an idea of how much a niece, butter etc to use? I love the process and thank you for the video but my OCD is still wanting some basic information.
This guy freaking rocked my afternoon! only thing I didn’t have on hand was the garlic but ( I didn’t care )… ( I always keep fresh, pre-sliced lemon in my freezer ) and I was good to go. I followed this video with THIN sliced Purdue cutlets, so juicy ( of course I didn’t let them boil 30 min )… This Chef is my hero! Didn’t have to stink up the place frying and making a mess. Thank you love!
do you have any recipes using the poached chicken (loved it by the way) that do not include pasta. rice. potatoes or starches? we are diabetic so need some recipe ideas for main courses that don’t involve the previous list. Getting sick of veggies! Love your recipes.
Im trying to meal prep for five days out of the week and want to eat two chicken breasts a day for lunch. What is the best method of cooking them? And do i have to cut it in half like you did in the beginning? Thank you! Great instructions.
Serious Eats did a comparison of starting with the liquid cold and starting with the liquid hot, and the texture of the chicken breast was better when it was started cold. I’ve been using “Amy & Jacky’s” deep poached chicken pressure cooker instructions and my cornish hens are prefectly cooked.
I always boil chicken breast in water when I want to shred it. I’m so excited because I never thought to boil it in stock! I’m trying this next time
For those who are confused, this is from the recipe:
“Place [chicken] in boiling water, cover, then immediately take it off the stove
Leave for 20 minutes (up to 1 hour ok), then remove the chicken and slice/dice/shred”
Sorry, but your chicken is too dry and overcooked. I can see it from here. Turn heat on high…bring to a boil. Lower to simmer. Simmer for TEN minutes. Shut off heat. Put on lid. Let sit in water for another 10 minutes.
I’ve been doing this for 25 years and it works everytime. MOIST and succulent.
Highly appreciate anything Mr. Ramsay does but I find this kind of format unwatchable: the constant hard rock riff is so grating. It even overpowers Gordon’s voice at times. I feel like I’m watching some 2006-7 Hollywood cheesy action movie.
VERY GOOD QUESTION Thompson223, i was gonna ask the same thing. Anyhow i am gonna try using water with lemon, pepper, a little salt and 1 cube of KNORR chicken flavor bouillon, instead of the stock, see how it comes out….got my fingers crossed
Add some linguini to cook in the stock, some butter and parmesan, stir ’til creamy, add a few halved cherry tomatoes, and the sliced chicken breasts, and serve with a nice salad.
eating this as i write:)
I would recommend if you have small (chicken)breasts, to not cut them in half. Also, I put in some extra garlic, and it tastes wonderful!
I doubt I will ever leave this method of cooking chicken, thanks!
I’ve been cooking chicken breasts in the oven for months for next days lunch, and they always get really dry and tasteless the next day. This method is now my new favorite way to cook chicken! Not only do they taste great, I could pretty much shred them with a spoon! Thanks for the vid! Subscribed.
Yes…… you have to add all the bells & whistles!!�� I add, homemade broth celery, onion, garlic, thyme, whole peppercorns and a pinch of poultry seasoning! Making a Vietnamese poached chicken salad for din tonight!��
The only thing I’d do different is sear the skin side down in a pan with the salt, ginger & pepper and a little oil/butter to crisp it but not cook it.
This looks like a great way to prep chicken for “pulled sandwiches”……….I tried on the BBQ and the meat dried rock-hard by the next day’s lunch.
Laughed hard at some of these comments on the cameraman, good stuff…shouldnt we use the mushrooms and ingredients to make the sauce?
Nagi..what wonderful resource u r..easy amazing demo on how to poach chicken. Seems to b a bit of confusion here tho..does it boil for 20 min..or right after putting in the boiling water do we cover n rest for upto an hr. From what I understood it was to put in boiling water n let it rest..? Plz advice!!