Monday, January 30, 2012

Kitchen Diary 2012 – Slow-Poached Chicken Breast

Remove rock-hard chicken breast (boneless, skinless) from freezer. Sprinkle with Old Bay seasoning on both sides. Place in small saucepan. Dissolve remaining cubes of chicken bullion from pantry in hot water. Pour this over chicken and cover, slightly, with water. Cover and put over low heat. Poach softly until internal temperature reaches 160 F. Rinse (the liquid in the saucepan will look disturbing – this is coagulated protein that has been expelled from the chicken breast while it cooks). Cool and cover. It can be added to the salads that single people eat.

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