Big Country Posted February 11, 2009 Share Posted February 11, 2009 So, I have plety of reciped for grilling, baking pan searing etc chicken, but one method that I have used rarely but always seems to turn out very moist tasty chicken is to basically poach it. Normally I'll bring chicken broth to a rolling boil/simmer and cook a few chicken breasts in that, but other than adding some pepper and maybe a few dried italian herbs, I'm at a loss of some tasty creative ways to flavor it up using this method. Basically I am trying to come up with a few more ways to cook up larger batches that I can use for snacks/lunch for a couple of days. Any thoughts, or should I just stick to the tried and true grilling/baking techniques I use? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 11, 2009 Share Posted February 11, 2009 poaching is a very healthy way to cook. it is also often bland. you can play with different seasonings, different wines (including sake and mirin), throw in some cleaned leeks or green onions, peppers, onions, etc. taste your poaching liquid. if it is bland, your food will be too. Quote Link to comment Share on other sites More sharing options...
fingfootball Posted February 11, 2009 Share Posted February 11, 2009 We were steaming chicken just for that purpose to have plenty on hand. But it did get kinda boring. I bought a George Foreman grill and pound the chicken breasts out (not real thin though), spice them up a bunch of different ways and I can a cook whole bunch in just a few minutes. Between the spices and grill marks they are pretty tasty. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 11, 2009 Share Posted February 11, 2009 I just rewatched ATK's episode where they made parmesan crusted cutlets. I can't remember the whole recipe but it was basically: Make a breading station in 3 seperate shallow bowls: Bowl 1. Fine grate 1/4 cup of parm cheese and mix with 1/4 cup AP flour. Bowl 2. Whisk 3 egg whites with minced chive. Bowl 3. Rough grate about 3/4 cup of parm cheese and toss with a tablespoon of AP flour. Pound cutlets flat, then dredge in Bowl 1, then Bowl 2, then Bowl 3. Over medium-low heat, heat a little olive oil, then cook cutlets about 3 minutes on each side, being careful not to break off the crusting when flipping. Low heat will avoid the crust burning. Looked delish. Quote Link to comment Share on other sites More sharing options...
darin3 Posted February 11, 2009 Share Posted February 11, 2009 I figured out a killer way to make ridiculously tender/juicy chicken breasts. I marinade in some vegetable stock and spices (whatever suits your fancy) for a few hours, and then throw on the frying pan. As the chicken cooks and the stock reduces down, I pour more stock (at least a couple times) on as it's cooking. My wife is now hooked on D's Famous Chicken. I'm not much of a cook (minus my Italian skills) so this has been a big deal for me. Quote Link to comment Share on other sites More sharing options...
dmarc117 Posted February 11, 2009 Share Posted February 11, 2009 So, I have plety of reciped for grilling, baking pan searing etc chicken, but one method that I have used rarely but always seems to turn out very moist tasty chicken is to basically poach it. Normally I'll bring chicken broth to a rolling boil/simmer and cook a few chicken breasts in that, but other than adding some pepper and maybe a few dried italian herbs, I'm at a loss of some tasty creative ways to flavor it up using this method. Basically I am trying to come up with a few more ways to cook up larger batches that I can use for snacks/lunch for a couple of days. Any thoughts, or should I just stick to the tried and true grilling/baking techniques I use? poaching is a very healthy way to cook. it is also often bland. you can play with different seasonings, different wines (including sake and mirin), throw in some cleaned leeks or green onions, peppers, onions, etc. taste your poaching liquid. if it is bland, your food will be too. doesnt broth have alot of sodium? Quote Link to comment Share on other sites More sharing options...
Big Country Posted February 11, 2009 Author Share Posted February 11, 2009 doesnt broth have alot of sodium? Not the low sodium versions. Well, relatively speaking. Can always cut it with water which I have done on a few occassions when I needed additional cooking liquid. Quote Link to comment Share on other sites More sharing options...
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