Poached chicken may not be as popular as baked roasted and braised chicken but when done right its tenderness and juiciness are unmatched. The key to perfectly poached chicken however is not to boil it like most recipes say to. Instead follow the cold poaching method I developed and have written extensively about for chicken that comes out super plump and tender not stringy and dry or worse raw in the middle. Those unfortunate results are common pitfalls of more traditional methods such as simmering the chicken until it’s cooked through or submerging it in hot water turning it off the heat and letting it sit for a while in the hope that it’s cooked through by the end (spoiler: it often isn’t).
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Inspired Taste | 2022-03-14 18:06:12 |  67,848 Views |
Perfectly juicy poached chicken recipe
By adding the chicken to cold water along with flavorful aromatics you slowly bring it up to temperature with the water. The trick is to keep it at a temperature well below simmering just a little hotter than the ideal internal doneness temperature of the chicken (around 150 to 170°F). There is no risk to food safety the chicken is exposed to high temperatures long enough to eliminate unwanted bacteria like salmonella.
Served with rice and spicy watercress and a bright flavorful miso vinaigrette it makes an easy light and healthy dinner or lunch.
2 liters of cold water
