How to Poach Chicken

Poaching cooks a bird gently without adding fat, and it gives you very juicy and tender meat. Although poaching is a common cooking method for breasts (which are most likely to dry out using other methods) you can poach any chicken part - even a whole chicken.

Difficulty: Easy

Instructions

Things You'll Need:

• chopped onions
• salt
• whole or cut chicken
• chopped celery
• chopped carrots
• chicken broths
• 1 tsp black peppercorns
• Chicken Broths
• Salt
• Whole Or Cut Chicken
• Salt
• Salt
• Salt
• chopped onions
• chopped carrots
• chopped celery
• 1 tsp black peppercorns

1. Assess the size of the chicken or chicken pieces. Chicken needs to poach completely covered in liquid, so the amount of liquid depends on how much chicken there is.

2. Boil enough water or chicken broth to cover the chicken.

3. For every quart of liquid, add about 1 cup each chopped onion, carrot and celery.

4. 

   Add the peppercorns.

5. Season the liquid very lightly with salt.

6. Lower the heat so the liquid is just below a simmer. The surface should shimmer. When checked with a food thermometer, the temperature should be about 190 degrees.

7. Add the chicken or chicken pieces.

8. 

   Make sure everything is submerged. Weigh down with a plate if necessary.

9. 

   Cook only until cooked through, about 15 to 20 minutes for chicken pieces and 45 minutes to an hour for a whole chicken. Test to make sure the meat is completely cooked through before removing.

Tips & Warnings

• Poached chicken is ideal for cold chicken salad, where lightly flavored, juicy chicken is required.
• Poaching is sometimes the secret tip in some roasted chicken recipes. Try poaching a whole chicken (skin on) for three to four hours, then drying it off completely and roasting it in the hottest oven you can manage to crisp the skin.

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[fatuous]

on 11/24/2009 Chicken turned out FANTASTIC! I chose to cook overnight, but it was such a shame to put away the majority of the warm juicy goodness away into the refrigerator. Next time I will let it cook while I am at work, then enjoy warm for dinner.

[erinec]

on 2/21/2007 Is that a typo in the tips section -- poach for three to four HOURS before roasting to crisp the skin?
Seems like the bird would pretty much fall apart after poaching that long.

on 3/24/2006 190 degrees is simmering, poaching liquid is 160 to 180 degrees. You may also steep chicken by bringing your cooking liquid (stock, water, etc.) to a boil reducing to a simmer and adding your chicken. Simmer for 15 min. cover tightly and remove the pot from the heat and allowing it to finish cooking to an internal temperature of 165 degrees. The result is delicate with a velvet like texture.

on 12/16/2005 Poaching gives chicken a completely different flavor and texture. The key is to make sure to keep the water below a boil once you add the chicken. The poaching method is terrific for chicken salads as well as for many types of Asian foods (spring rolls). It sounds like a goofy cooking method, but give it a try! :)

on 1/9/2008 I find that boiled meat usually has a sweaty flavor. I prefer to fry, roast or grill my meat.