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Cook'n with Betty Crocker 
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14-Poaching Chicken |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 14-Poaching Chicken recipe on the web!! Poached chicken is great to use recipes calling for cooked chicken. Check out the many different ways to add flavor to the poached chicken, too. It's so easy; here's how: 1. Put chicken pieces, either bone-in or boneless, in a saucepan or skillet that is large enough so that the chicken can be completely covered with liquid (see suggestions in list below). Add enough liquid just to cover chicken. 2. To increase flavor, add herbs, seasonings and vegetables to the liquid, and heat until boiling. Reduce the heat to low. Cover and simmer the chicken until the juice is no longer pink when the centers of the thickest pieces are cut. Allow about 15 minutes per pound for it to be completely cooked. 3. Refrigerate chicken in poaching liquid until cool. Remove chicken from liquid and cut up as desired. COOKING LIQUID IDEAS *.Chicken broth * Fruit juices (apple, orange or pineapple) * Water (with chicken bouillon cubes or granules added) * Wine (white or red wine will both give great flavor, but red wine will discolor the chicken) * Combinations of any of the above OTHER FLAVOR MAKERS * Celery (1 rib cut into small pieces or chopped) * Chilies (1 or 2 small chilies left whole or chopped) * Citrus peel (orange, lemon or lime) * Garlic cloves (1 or 2 cloves left whole, halved or finely chopped) * Gingerroot (1 slice about the size of a quarter or 1 teaspoon grated or finely chopped) * Herbs, fresh or dried (4 to 5 sprigs or 1 tablespoon chopped) * Onions (1 medium onion halved, quartered or chopped) * Peppercorns (1 teaspoon) * Seasonings (about 1 teaspoon dried herb leaves such as basil or oregano or 1/2 teaspoon of seasoning such as cumin, chili powder, garlic powder or onion powder) * Vegetables, small whole (4 or 5 baby-cut carrots, or small onions) From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 02-How Do I Buy Great Chicken or Turkey? 03-Poultry Storage 04-How to Flatten Chicken Breasts 05-Cutting up a Whole Chicken 06-How to Bone a Chicken Breast 07-Get the Facts on Food Safety 08-Handling Food Safely 10-Thermometer Facts 11-Roasting Chicken and Turkey 12-Great Grilling 14-Poaching Chicken 15-How Much Poultry? 16-Microwaving Poultry 17-Use Your Favorites! 18-Moist Poultry Secrets 09-Check It Out! 13-Carving Poultry |
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