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Thursday, March 25, 2010

Best Recipe for Cooked Chicken

Well Cooked Poultry Safe Despite Bird Flu Fears

When a recipe calls for recipe-ready chicken (such as in a chicken and rice casserole) this is how I always prepare mine, courtesy of Super Suppers cookbook, page 7:

Poaching Chicken Breasts:

Place desired number of chicken breasts in saucepan with a lid. Cover breasts with water. Place over high heat, uncovered, and bring to a boil. When water is at a full boil, follow these steps: 1)Place lid on pan 2)Remove from heat 3)Set a timer for 20 minutes.
No matter how many chicken breast you have, from 1 to 20, this method will always produce juicy, tender, perfectly cooked chicken. If freezing cooked breasts, place in a freezer bag and add enough cooled cooking liquid to cover breasts. This will help insulate meat from freezer burn.

I never add the cooking water to mine to freeze, but it sounds like a good plan.  I just cut it up into small cubes or shred.  I used this recipe over the weekend after scoring some super cheap split chicken breasts at Yokes ($.99/lb) and had to get them cooked and in the freezer quick.

I also must add that the thought of poaching chicken was unappealing to me.   One day I was short on time and tried it.  I love it!  I don't overcook chicken anymore, and it works great in my recipes.

1 comment:

  1. I have never in my life poached a chicken! You have now inspired me to try this! :-) Next time I score on cheap chicken I will be poaching them! So much I am learning from you.

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