Cookaholics Bulletin Board

Does anyone have some good recommendations for poaching chicken to use in cold applications? on bone, off bone, white, dark, all input appreciated. maybe one type is better for this than others?

I was just reading the thread about mock SV chicken, Amy I hope you can chime in here.

Lynn

Lynn,

I prefer poaching white meat in a combo of water, white wine and lemon. Throw in some peppercorns for good measure. SV chicken is just too tender, so I prefer poaching.

Amy

Hi,

It's personal preference. I usually poach a whole chicken in stock for about 45 minutes. Being a traditionalist OF, I usually wrap folded parchment around the middle (breast to back) to preserve the skin.

The dark meat goes for chicken salad. The white meat goes to the bridge club set....

cc

Hi EB. Its good to see you. Most of the variations of May\June Chicken Salad recipe are available free online for the next few months as Web Extras.

I made the CURRIED CHICKEN SALAD WITH CASHEWS recipe a couple of weeks ago and the recipe technique delivers tender, well seasoned, and perfectly cooked chicken breasts with little more fuss than than weighing the portions and monitoring what is going on with thermometers.

WALDORF CHICKEN SALAD

CHICKEN SALAD WITH RED GRAPES AND SMOKED ALMONDS

If the breasts are fully thawed and at a temperature around or slightly above 40º and the water is not heated with too aggressively, the timing given in the recipe works.

OH!! The finished recipe was very tasty and expect to try the smoked almond variation some time next week.

Jim

Thanks all. Next time I'll try the ci technique of starting cold, water to 170 then finish off heat. I like the suggestions for cooking liquids too.

EBAY
Geeze the letter e the letter b turns into eBay, maybe that's just my new name