Tuesday, October 19, 2010

Timesaver Tip - Poached Chicken/Chicken Broth

I came across this tip a while ago - I think it was on the Food Network - and it is a real timesaver! And it's incredibly flexible. Freestyle it until it works for you!

Poached Chicken/Chicken Broth

approx 6-8 large pieces bone-in chicken (this is great for bone-in, skin-on chicken breast)
large onion
2-3 carrots
2-3 stalks celery
1-2 garlic cloves
1-2 bay leaves

Place pieces of chicken in bottom of large stockpot. Remove skin and excess fat first, if desired. Cover chicken with water until water level is above chicken by a couple inches (or more if you want more stock). Rough chop onion, carrots, celery in large pieces. You don't even need to peel them if they are clean. Smash garlic cloves and toss in along with bay leaves. Bring to a simmer, so that the bubbles are just breaking the surface and poach for about 30 minutes. Remove the chicken and set aside. Strain broth into containers - if allowed to sit in the fridge overnight, the fat will solidify on top and you can easily remove it.

Poached chicken is moist and flavorful, freezes well, and is very handy to have for salads, tacos, or quick meals that require cooked chicken.