Tuesday, March 23, 2010

poached chicken revisited

miss c went to canberra earlier this year and off she went not knowing how to cook. i had no reservations about her going, after all, i knew she wouldn't starve - in this day and age, there are so many places to procure food - take away joints, supermarkets have preprepared meals etc...so i knew she wouldn't starve. however, whether she would be eating well would be up to her. enter the odd recipe here and there, and this is one of them. tomi drew my attention to the fact that i hadn't posted this ...and she came here just to try and find it (she must have found other things).

1 whole chicken breast
vegetable stock concentrate

get yourself a saucepan which your chicken breast will fit in comfortably. fill it half way with water and set it on the stove and bring the water to the boil. you should aim to have sufficient water in your saucepan to cover your chicken once you place it into the pot.

while you are waiting for the water to boil, give your piece of chicken a rinse. place a spoonful or two of stock concentrate into the water, and once the liquid boils, gently place (you don't want the liquid to splash) the chicken into the liquid and simmer gently for 5 minutes*. switch off the heat and leave the chicken in the liquid to finish cooking. once the liquid has cooled, your chicken should be cooked through and nice and moist. now you have some chicken to add to sandwiches, salads, pie fillings...and you also have a well flavoured stock with which you can make soup.

*if you have an electric stove which takes time for the element to cool, switch the power off after adding the chicken as there will be plenty of stored heat in the element - you don't want to overcook your chicken - overcooking chicken breast dries the meat out and makes it less palatable.

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