Or use it cold once defrosted in salads or sandwiches etc. Ensure it is piping hot all the way through before serving. If you want to reheat it, you’ll need to do this in water or stock to make sure it doesn’t dry out. Defrosting in the fridge overnight is ideal, then you know it will be ready the next day. It’s important to defrost it in the fridge (not at room temperature) and this can take a few hours. Seal it well in a freezer bag or airtight container, then you can freeze it for up to three months. Yes, you can freeze it on the same day it’s cooked. Whole chicken breasts will stay slightly moister. You can leave the chicken breasts whole or shred them before chilling. Remove it from the cooking water and leave to cool, then you can keep it covered in the fridge for up to three days. For a Thai-inspired dish, add bashed lemongrass, ginger, dried or fresh chilli and, if you like, coconut milk, fish sauce and lime juice. You can also add dried red chilli flakes, black peppercorns, or slices of lemon.įor even more flavour, you could add a splash of white wine or light beer to the water, or even poach it in chicken stock (the latter would have enough flavour to be used as the base for a soup just shred the cooked chicken and return it to the stock).įor a Chinese-inspired flavour, add sliced ginger, spring onions, soy sauce and a star anise to the poaching water or stock. Woody herbs such as oregano, thyme or rosemary work well, a blend like ‘herbes de Provence’, or an Italian herb mix. You can swap the herbs for whatever you have available. This recipe (above) cooks the chicken in a simple broth of carrots, celery, garlic cloves, parsley and dill, so it should have a subtle herby flavour. This gentler cooking technique allows the protein to cook without seizing up, resulting in meat that is more tender and moist. Rather than boiling at high temperatures, poached chicken is very gently simmered in water until cooked through. This method of cooking doesn’t use any oil (as with frying and roasting) so is a healthier, low-fat way of cooking chicken. Follow the recipe, stirring after a minute, and check to see if they’re cooked after 2-3 minutes. I’m in a hurry, can I cook it more quickly?īy cutting the raw chicken breasts into thin strips you can poach them in a matter of minutes. If cooking chicken breasts of different sizes, check the largest one. If in doubt, cut into the thickest part and check the flesh is opaque with no pink parts. If pink or cloudy, you need to cook it for a bit longer. Insert a skewer into the thickest part of the breast, remove the skewer and press the meat to encourage the juices to escape. Remove from the cooking liquid using a slotted spoon. Don’t be tempted to increase the heat to cook the chicken more quickly as this can make it tough. If the chicken breasts are very large, or your pan is on the small side, it could take a little longer. It should take around 10-12 minutes to poach chicken breasts over a very low heat on the hob, or until the juices run clear when pierced in the thickest part.
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