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Poaching chicken |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Poaching chicken
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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#2 |
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Join Date: Mar 2013
Posts: 9,227
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Quote:
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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#3 |
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Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Quote:
Most recipes will suggest you place the chicken in cold water and bring to the boil.
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#4 |
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Join Date: Oct 2011
Posts: 2,471
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it's just posh boiling
sounds suspiciously like you're boiling a chicken to me
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#5 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
sounds suspiciously like you're boiling a chicken to me
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#6 |
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Join Date: Mar 2013
Posts: 9,227
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Quote:
sounds suspiciously like you're boiling a chicken to me
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#7 |
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Join Date: Nov 2007
Posts: 20,499
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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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#8 |
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Join Date: Aug 2006
Posts: 12,236
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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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#9 |
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Forum Member
Join Date: Jun 2011
Posts: 3,725
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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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#10 |
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Forum Member
Join Date: Aug 2009
Posts: 5,111
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Quote:
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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#11 |
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Forum Member
Join Date: Mar 2013
Posts: 2,135
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Quote:
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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#12 |
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Join Date: Jun 2011
Posts: 3,725
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Quote:
That sounds really nice. I love cooking with wine! Could you share your recipe?
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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.
I usually do it with a spring onion mash. |
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#13 |
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Forum Member
Join Date: Aug 2009
Posts: 5,111
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Quote:
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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