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Poaching chicken


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Old 09-11-2014, 13:16
Andy Birkenhead
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When poaching chicken, do you put the chicken into cold water and bring the temperature up, or do you place the chicken into boiling water ?
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Old 09-11-2014, 13:56
Toby LaRhone
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When poaching chicken, do you put the chicken into cold water and bring the temperature up, or do you place the chicken into boiling water ?
Most recipes will suggest you place the chicken in cold water and bring to the boil.
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Old 09-11-2014, 13:58
Andy Birkenhead
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Most recipes will suggest you place the chicken in cold water and bring to the boil.
That's what I've decided to do
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Old 09-11-2014, 18:12
fast left
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sounds suspiciously like you're boiling a chicken to me
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Old 09-11-2014, 18:43
indianwells
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sounds suspiciously like you're boiling a chicken to me
Try boiling for an hour, then come back and tell us how tough it was....
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Old 09-11-2014, 18:56
Toby LaRhone
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sounds suspiciously like you're boiling a chicken to me
A skinless chicken breast I'm guessing?
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Old 09-11-2014, 23:02
alan29
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Ive heard of people poaching rabbits and salmon, and some people poach deer, but you need a pretty big car to put it in. But most farmers keep their chickens in big barns with some security. I don't know how you would poach one without all the others kicking up a racket.
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Old 09-11-2014, 23:21
indianwells
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I always poach chicken breasts when making a pie filling. They come out beautifully moist if you don't overcook them. As always I use my meat thermometer.
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Old 10-11-2014, 15:50
Jambo_c
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I sometimes do a chicken recipe where you almost cover the chicken in white wine and that basically poaches it, the chicken is always really juicy and tender. Once you take the chicken out of the pan you can make a quick sauce with the wine and cooking juices and a bit of cream and tarragon, lovely.
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Old 10-11-2014, 17:14
JulesF
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I sometimes do a chicken recipe where you almost cover the chicken in white wine and that basically poaches it, the chicken is always really juicy and tender. Once you take the chicken out of the pan you can make a quick sauce with the wine and cooking juices and a bit of cream and tarragon, lovely.
That sounds really nice. I love cooking with wine! Could you share your recipe?
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Old 10-11-2014, 17:24
chopsim
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I sometimes do a chicken recipe where you almost cover the chicken in white wine and that basically poaches it, the chicken is always really juicy and tender. Once you take the chicken out of the pan you can make a quick sauce with the wine and cooking juices and a bit of cream and tarragon, lovely.
That does sound nice. Going to try that this weekend. Not during the week because I'll end up drinking the rest of the wine.
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Old 11-11-2014, 08:40
Jambo_c
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That sounds really nice. I love cooking with wine! Could you share your recipe?
That does sound nice. Going to try that this weekend. Not during the week because I'll end up drinking the rest of the wine.
It's dead simple and quick. Heat some oil and fry a chopped garlic clove for a minute before adding some chopped spring onions and some dried tarragon. Fry them for a couple of minutes before adding the chicken breasts (curved side down). Cook the chicken for around 5 mins before turning over and adding the wine and a little salt. Put the lid on the pan and cook the chicken for about 10 mins or longer if not done. Remove the chicken breasts and then make a sauce from the cooking liquid by adding some fresh tarragon and double cream.

I usually do it with a spring onion mash.
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Old 11-11-2014, 17:53
JulesF
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It's dead simple and quick. Heat some oil and fry a chopped garlic clove for a minute before adding some chopped spring onions and some dried tarragon. Fry them for a couple of minutes before adding the chicken breasts (curved side down). Cook the chicken for around 5 mins before turning over and adding the wine and a little salt. Put the lid on the pan and cook the chicken for about 10 mins or longer if not done. Remove the chicken breasts and then make a sauce from the cooking liquid by adding some fresh tarragon and double cream.

I usually do it with a spring onion mash.
Lovely! Thanks, Jambo.
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