MONDAY POST - A SIMPLE RECIPE FOR POACHED CHICKEN

No link today.  I wanted something simple for lunch.  Sometimes I forget and cook without any additions, which is okay but done this way, the chicken turns out more tender and flavorful.  I have added it to my blog so that I can remember.

Poached Chicken

2 poached chicken breasts

1 red onion cut into large pieces

1 stick of celery cut into 2" to 3" pieces, with leaves attached

3 to 4 cloves of garlic, peeled and pressed with a spoon

1 teaspoon salt

1/2 teaspoon pepper

A handful of fresh parsley

2 to 3 sprigs of fresh rosemary

2 to 3 sprigs of fresh thyme (if you don't have fresh, add half to a tablespoon each of dried)

A few slices of lemon 

Prepare all your ingredients beforehand and place them at the side of the stovetop, within easy reach as you go through the steps.

Don’t wash your chicken.  Pat it dry with a paper towel.  (I read this interesting article on food safety. Once again I know I am preaching to the choir so to speak, and those who have been cooking their whole lives already know this, but I add info for any new cooks out there, and also as a refresher for myself.)

Bring water to a simmer (to the point where you can see the start of little bubbles) but do not boil.  There should be enough water to cover your chicken 1 to 2 inches above.  

Carefully add the chicken breasts, along with the other ingredients.

Turn down to a simmer and cover.

Cook for 15 minutes, or until done.

Thermometer in thickest part of the chicken breast should read 170 degrees Fahrenheit.  

I usually serve this with a mixed veggie salad.  I have also made chicken salad which you can see here.

I have made the recipe with dried herbs when I didn't have any fresh, but I try to remember to put fresh on my shopping list the day of cooking.  We both feel the taste is more flavorful.  However, it is still very good with dried herbs.  

I keep the liquid from the pan to use in other recipes after carefully removing the chicken to refrigerate.  Put a strainer in the sink over a large bowl, and carefully pour the broth into the strainer to remove the veggies.  This is for when I need chicken broth. I keep it in the refrigerator overnight.  This allows the fat to solidify on the top.  The next day I scoop off the fat and measure out the broth and put in 1 cup sealed containers.  If I am not going to use it straight away, I put it in the freezer until needed.