Poached Chicken
Milk Street published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A reliable method for producing succulent, tender shredded chicken that remains moist. Perfect for chicken salad, tacos, or grain bowls.
- Time
- 60 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
Ingredients
- 680 g
Weights are estimates.
Steps
Place the chicken (breasts or thighs) in a large pot. Add any desired aromatics such as ginger, lemongrass, celery, carrots, or herbs like thyme and bay leaves.
Add enough water to the pot to completely submerge the chicken.
Bring the liquid to a simmer over medium-high heat.
Once simmering, reduce the heat to low to maintain a very gentle simmer. Cook until the chicken is tender and fully cooked through, approximately 45 minutes total including cooling time.
Remove the chicken from the liquid and let it cool slightly before shredding.
Reserve the poaching liquid if desired to use as a light broth for soups, stews, or cooking grains.
Notes
This recipe yields about 3 cups of shredded meat. The poaching liquid is not as rich as traditional stock but is excellent for cooking grains.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 280
- Protein
- 53 g
- Carbs
- 0 g
- Fat
- 6 g
- Fiber
- 0 g
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