Poached Chicken

This is a simple formula for poaching chicken. It's plain, juicy and predictable. It's from the chicken salad recipe from the classic cookbook The Gourmet Cookbook.  I have it, you can borrow it if you want but it's like three bricks wrapped in a yellow book jacket. 

Anyway, back to the chicken: you can cube it or slice it and put it on a salad, smother it in pesto or tapinade, or feed a bunch of picky eaters. Honestly, not a problem for y'all, but when a bunch of other  kids are over - this is a safe bet. 

I love my kitchen timers. I can set it and forget it. 

Also- WASH YOUR HANDS really well after touching raw chicken and don't let it touch anything else that you're going to put other food on. For example, if you set it in a cutting board, wash the cutting board or pop it in the dishwasher. Don't put any other food on it. Salmonella food poisoning is really awful, last for days and not worth it. Just wash your hands. And remember Moma loves you. 💝

So to recap:

Salt the chicken and let it sit for about 15 minutes ( I usually do this in the tray it comes in to reduce the number of things the raw meat touches and to have fewer dishes to mess with)

Boil salted water 

Carefully drop in chicken 

Set timer for 6 minutes 

When timer goes off/ *ding ding* turn off stove and put the lid on the pot. (If you aren't using a gas stove, move the pot to an unused burner)

Set timer for 12 minutes 

*ding ding*

Drain and place on a plate

Set timer for 10

*ding ding*

Cut/serve chicken. 

Xxoo,

Mama

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