Disclosure: I was provided Harvestland Chicken from MomsMeet for this tutorial.
Want to know the secret recipe for the best poached chicken for chicken salad?
Well, let me share.
I really love soft, tender chicken. Forget overcooked, stringy chicken. There is no need for tough chicken any longer! …As long as you follow this recipe for making the best poached chicken.
I honestly think I perfected it. And it is so easy!
This poached chicken is juicy, soft and tender. It is perfect for salads, sandwiches or just as a simple chicken dinner. Poached chicken is 100x better than using deli meat for lunches. It is like a luxury version of sliced meat.
As for achieving the best, most delicious poached chicken… I highly recommend cooking it at low temperatures, which allows the chicken to hold in the moisture. I also recommend using an USDA-certified organic, all natural chicken like Harvestland.
Harvestland chicken, turkey and pork is antibiotic-free, pure and simple. All chickens are raised on family farms with strict USDA processes. That’s why I choose this chicken!
You can use this recipe on whatever type of chicken you prefer – chicken breast, thighs, drumsticks. You can cook with or without the chicken skin on. I prefer the boneless, skinless chicken breast myself. It’s easy-peasy.
How to Make Poached Chicken
Servings: 1 –4 chicken breast
Ingredients
- 1-4 chicken breasts
- Seasonings: pinches of garlic powder, salt, pepper, onion powder. 1 bay leaf. Any other flavoring that goes with chicken or your own recipe.
Tools
- Large pot or pan with lid. Large enough to hold chicken breast(s) in a single layer.
- Meat thermometer
- Cutting board
- Knife
Instructions
- Put the chicken and seasonings into a pan. Place 1 –4 chicken breasts in the pot or pan. Make sure that the meat is in a single layer on the bottom. They can be touching and overlapping, but no stacking! Then, evenly distribute the seasonings over the meat.
- Cover with water. Add the water to the pan to that the chicken is submerged in the water. The water should cover the chicken breasts about 1 inch. If you are using any flavoring liquids (wine, beer) also add them at this time.
- Boil the water. Add the pan to the stove and cook at a medium-high heat. Bring the water to a boil. You may notice some chicken foam, a white layer forming at the top (this can be added to broth water for making chicken broth.) If you don’t mind the layer, just leave it be. Otherwise skim off the top.
- Reduce to a simmer, cover, cook. Just after the water comes to a rapid boil, reduce the heat to a low simmer, cover the pan with a lid and then allow the chicken to cook at the low heat. Don’t frequently open the lid, that lets the heat escape. You can start to check on the doneness of the chicken at about 10 minutes. Depending on the thickness in the cut, the chicken breast might take anywhere from 10 – 20 minutes. You can easily determine if the chicken is done by using an instant thermometer. Chicken should reach an internal temperature reading of 165° at the thickest part.
- Remove the chicken and prepare. Once the chicken is fully cooked, it is now time to prepare the chicken however you desire. For chicken salads (shredded chunks) just take a fork and a knife, slice the chicken and then shred with the fork. Some times I pull apart with my hands to make the job go faster.
Note: Feel free to mix up the flavors you cook the chicken in. You can use pretty much whatever you have available in the kitchen cabinet. Some idea: salt, pepper, bay leaves, mustard seed, garlic salt, fresh ginger, fresh onion, fresh garlic, chives, wine, beer…
Ahh… the perfect poached chicken for my favorite chicken salad recipe!
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