Best 4 Poached Chickens Recipes

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Welcome to the delectable world of poached chicken, a culinary masterpiece that has tantalised taste buds for centuries. Our comprehensive guide takes you on a journey through the art of poaching chicken, showcasing a diverse collection of recipes that cater to every palate and skill level.

From the classic Poached Chicken Breast with its tender, succulent meat to the aromatic Poached Chicken with Vegetables that bursts with vibrant flavours, our recipes offer a symphony of tastes and textures. For those seeking a touch of elegance, the sophisticated Poached Chicken with Champagne Sauce is a true showstopper, while the comforting Poached Chicken and Rice Congee warms the soul on a chilly day.

But our culinary adventure doesn't stop there. We also unveil the secrets behind creating the perfect poaching liquid, ensuring that your chicken emerges from its bath of flavorful broth with unparalleled juiciness and tenderness. Whether you prefer a simple poaching liquid infused with herbs and spices, or a more elaborate concoction enriched with aromatic vegetables and wine, our guide has you covered.

So, embark on this culinary expedition and discover the endless possibilities of poached chicken. With our expert guidance and a few simple ingredients, you'll create mouthwatering dishes that will leave your family and friends craving for more. Bon appétit!

Here are our top 4 tried and tested recipes!

POACHED CHICKENS



Poached Chickens image

Provided by Rachael Ray : Food Network

Time 1h45m

Yield about 8 cups

Number Of Ingredients 11

Two 4-pound whole chickens
1 teaspoon whole black peppercorns
4 cloves garlic, crushed
2 large fresh bay leaves
2 carrots, peeled and coarsely chopped
2 ribs celery, coarsely chopped
2 onions, peeled and quartered
1 lemon, sliced
Herb bundle of fresh parsley, rosemary and thyme
Herb bundle of fresh parsley, rosemary and thyme
Salt

Steps:

  • Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

POACHED CHICKEN



Poached Chicken image

You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
Aromatic ingredients: 6 whole peppercorns, 3 thyme sprigs, 1 rosemary sprig, 1 smashed garlic clove and 1 bay leaf
1 teaspoon salt

Steps:

  • In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.

Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

POACHED CHICKEN BREAST



Poached Chicken Breast image

Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

Steps:

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

Tips:

  • Choose the Right Chicken: Opt for a high-quality, free-range chicken for the best flavor and texture.
  • Brine the Chicken: Brining the chicken in a mixture of water, salt, and herbs enhances its flavor and keeps it moist.
  • Use a Flavorful Liquid: Poach the chicken in a flavorful liquid such as broth, water, wine, or a combination of these for added depth of flavor.
  • Maintain a Gentle Simmer: Keep the poaching liquid at a gentle simmer throughout the cooking process to prevent the chicken from overcooking and becoming tough.
  • Cook to the Right Temperature: Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Let the Chicken Rest: Allow the chicken to rest for a few minutes before carving or serving, as this helps the juices redistribute, resulting in a more tender and flavorful dish.
  • Use a Variety of Herbs and Spices: Experiment with different herbs and spices to create unique flavor profiles. Common choices include thyme, rosemary, bay leaves, peppercorns, and garlic.

Conclusion:

Poaching chicken is a versatile and flavorful cooking method that yields tender, juicy, and delicious results. Whether you prefer a classic poached chicken with simple herbs and vegetables or a more adventurous dish with aromatic spices and exotic ingredients, there's a poached chicken recipe to suit every taste. With careful attention to technique and a bit of creativity, you can create a delightful and satisfying meal using this simple yet elegant cooking method. Enjoy your culinary journey as you explore the world of poached chicken recipes!

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