"aem" > wrote in message
...
On Jul 10, 4:03 pm, Tommy Joe > wrote:
>
> A few quick questions, ..... I'm talking about poaching
> boneless chicken breasts. Not for immediate use, but to cool and
> slice later for pasta salads, etc.

If you have a choice buy whole chicken breasts, with skin and bones.
They are cheaper, sometimes by a lot, and more flavorful to a
noticeable degree. Cook them and then skin and bone them for your
ultimate use.

> #1, do the breasts need to be submerged? If
> not, do they need to be turned?

Better if submerged but it's not crucial. If not, then turn.

> Is a lid to be used?

It's easier to see to regulate the heat if you don't have to keep
lifting the cover. You're trying to get the temp just below where the
liquid will barely bubble. The more the heat rises to the boil, the
more chance you will overcook and dry out (yes, even in water) the
food.

> Approx time?

Try a half an hour to start. It'll depend on the actual temp and how
cold the chicken was to start with. Test after half an hour and put
back in to cook more if needed.

> Thanks. PS........When I used to make them in the steamer bags in the
> micro, sometimes they'd look almost not completely done on the outside
> but were actually quite good. I'm guessing that's what's good about
> poaching, it doesn't rip the meat apart.

The word "succulent" is what proper poaching will get you.

> Anyway, those are my 3
> questions, and I'll probably be using just water, as I mentioned
> earlier I'm cooking these breasts for later use in salads, etc.,

Water is fine. Light broth is good, too. Possible additions to the
poaching liquid to add subtle notes of flavor range from a slice of
fresh ginger and a scallion to a full mirepoix of carrots, celery and
onion. Sometimes a dash of white wine or sherry seems right, too. -
aem

~~~~~~~~~~~~

A good method for poaching skinless boneless chicken breasts is to wrap each
tightly in a double layer of saran, then poach... this way none of the
chickeny goodness will be given up to the poaching water... even better is
if the chicken is ground, seasoned, and formed into canelles, tastier, more
tender, and makes for a much nicer presentation. The whole concept of
poaching meat is to cook at low temperature so the protein doesn't seize and
become tough as is would with boiling/stewing. For those who enjoy aspics
(me) the chicken can be poached without the plastic wrap in a seasoned and
reduced gelatinous clarified chicken broth that also contains vegetables
like carrots and celery... then can be well chilled and served cold sliced
into cubes from a glass baking dish... serve these sparkling gems on a bed
of lettuce garnished with curly parsley sprigs, sliced eggs, and
horseradish.