brooklyn1 wrote:
> "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.


Thanks to you as well. Funny thing, I understand liking chicken
tender and moist, but when it comes to putting slices in pasta salads,
etc., I kind of like them dry. Not mealy like they get when you boil
them too long, but more like when they come out of the broiler or
oven, which I don't use. I appreciate all the responses from
everyone. I don't keep saran wrap around the house, too dangerous if
I ever get in the mood to kill myself.

Tommy Joe