Poached Chicken Perfectly…the recipe for the protein addition to your terrific summer salads…the G-Free Foodie Team is in love!
I learned how to poach chicken from this amazing just-like-Chinese-takeout soup recipe , and picked up some other tips to make the most tender, flavorful poached chicken. Goodbye dry, rubbery, bland chicken. Make large batches to have for snacking and salads (which is huge for me now that I’m back on the low carb bandwagon). It’s very simple. Over-flavor the water, and do a 2-step simmer/stand for 20-minutes. I will elaborate…
Poached Chicken Perfectly
- Chicken boneless, skinless is easiest
- 3-4 TBSP salt
- 1 bay leaf
- granulated garlic several shakes – or use fresh garlic cloves, halved
- fresh or dried herbs to your taste
- Just cover the chicken with heavily salted water (I’m estimating 3-4 Tablespoons) and add a bay leaf and several shakes of granulated garlic. (That is my go-to seasoning but fresh garlic and most herbs will work well). Bring to a gentle boil, then turn down and simmer 10 minutes. Turn off the stove and let stand in hot water, covered, another 10 minutes. Drain and let it cool to touch, then slice or shred depending on how you plan to use it.
Recipe courtesy: Maureen Heck, Coconut XOXO