Take a look at most recipes for chicken salad, casseroles, and other items that need cooked chicken and invariably they’ll probably list “boiled chicken” among the ingredients. Most people will probably then put the chicken in a pot, cover with water, add salt and pepper if we’re lucky, and then proceed to boil it until done. STOP!!!! Sure..the recipe calls for boiled chicken but I’d only recommend doing so if you like dry sawdust-like bits of chicken. The worst thing you can do is boil your chicken!
I’m so glad you asked!!! Have you ever gotten into a bathtub or jacuzzi that was hotter than you expected? Most likely you tensed up and quickly jumped out. Well, chicken is going to do the same thing (ok, so it probably won’t jump out of the pot…at least we hope not).
Most people assume and think that because they’re cooking proteins surrounded by liquid that they can’t overcook or dry them out. Absolutely false! If you’ve ever had overcooked scrambled eggs you’ve seen firsthand what happens when high heat comes into contact with proteins. The proteins contract and tighten like small sponges and squeeze out any moisture they once contained. Thus, you end up with hard rubbery egg curds surrounded by that milky liquid which was once contained within the proteins. The same is true with chicken…if it is boiled or cooked too quickly and rapidly, or for simply too long, the proteins contract tightly and squeeze the moisture out. The same goes for any cooking technique but the issue with steaming, boiling, simmering, and poaching is that people assume the moisture of the cooking technique will prevent the protein from drying out.
Is poached chicken the same as boiled? Rather than boiling at high temperatures, poached chicken is very gently simmered in water until cooked through. This gentler cooking technique allows the protein to cook without seizing up, resulting in meat that is more tender and moist.
Take a look at most recipes for chicken salad, casseroles, and other items that need cooked chicken and invariably they’ll probably list “boiled chicken” among the ingredients. Most people will probably then put the chicken in a pot, cover with water, add salt and pepper if we’re lucky, and then proceed to boil it until done. STOP!!!! Sure..the recipe calls for boiled chicken but I’d only recommend doing so if you like dry sawdust-like bits of chicken. The worst thing you can do is boil your chicken!
3. Once the poaching liquid is well-flavored, bring up to a boil and then turn off. Immediately place chicken into the pot and cover with a lid or tightly with foil. If you’re cooking on an electric stove, remove the pot from the burner to prevent residual heat from continuing to boil and simmer the liquid. Let the covered pot sit for about 10-12 minutes (15-20 minutes if cooking chicken on the bone) off of the heat.
1. Start with a flavorful liquid. For chicken and poultry, start with chicken stock and add aromatics such as celery leaves, onions, parsley stems, peppercorns, bay leaves and garlic. Be sure to season with salt as well to help enhance the flavors and pull the liquid into the flesh of the chicken. An acid such as white wine or a little lemon juice will also help round out the flavors of the poaching liquid.
I’m so glad you asked!!! Have you ever gotten into a bathtub or jacuzzi that was hotter than you expected? Most likely you tensed up and quickly jumped out. Well, chicken is going to do the same thing (ok, so it probably won’t jump out of the pot…at least we hope not).
Most people assume and think that because they’re cooking proteins surrounded by liquid that they can’t overcook or dry them out. Absolutely false! If you’ve ever had overcooked scrambled eggs you’ve seen firsthand what happens when high heat comes into contact with proteins. The proteins contract and tighten like small sponges and squeeze out any moisture they once contained. Thus, you end up with hard rubbery egg curds surrounded by that milky liquid which was once contained within the proteins. The same is true with chicken…if it is boiled or cooked too quickly and rapidly, or for simply too long, the proteins contract tightly and squeeze the moisture out. The same goes for any cooking technique but the issue with steaming, boiling, simmering, and poaching is that people assume the moisture of the cooking technique will prevent the protein from drying out.
Easy, Flavorful Poached Chicken Recipe
FAQ
Is it better to poach or boil chicken?
What is the meaning of poached chicken?
Is poached chicken healthier?
Why do you poach chicken?
Is poached chicken the same as boiled chicken?
The key to poaching chicken breasts is to gradually simmer the pot without ever allowing it to reach a vigorous boil. Sloooowly increasing the temperature gently simmers the chicken so it’s always juicy and tender – exactly what we’re after here! For this reason, poached chicken and boiled chicken are not necessarily the same.
What is poached chicken?
Poached chicken is simply chicken that has been submerged and cooked in a liquid at a relatively low and consistent temperature. Sometimes poached in just water or other times in a more complex and flavorful broth filled with herbs and aromatics, the result (when cooked correctly) is juicy, delicious, low-fat, and most importantly, tender chicken.
Is poached chicken dry?
Because chicken breasts are extra lean and poaching requires zero fat, poached chicken is typically really dry. Most recipes mistakenly call for simmering boneless skinless chicken breasts over very low heat until cooked through. I prefer to use chicken tenderloins, which are more tender than whole breasts.
Which is better boiled or poached?
Poaching uses a liquid that is gentler in flavor, while boiling can use a more heavily flavored liquid. The type of food being cooked also impacts the choice of method. Delicate foods like fish and eggs are best poached, while heartier foods like vegetables and pasta are better boiled.