Poached chicken recipe (got it from Dave Palumbo)

Supplements.net · 09-26-2008, 11:55 AM

This is an easy one. I use it pretty much every week.

I use Foster Farms chicken breast from costco. They come in 2-3 breasts per pack and are individually vacuum sealed and never frozen. (till I get them home). I love them because I can take 1 or 2 packs out and leave the rest frozen. Make sure chicken is thawed.

step 1: Use a deep pan. I use a wok. cover the bottom of the pan in soy sauce.

step 2: place chicken breasts in pan.

Step 3: Fill pan with water until chicken is just covered.

Step 4: cook on medium heat. keep just under boil. cook till water is low in pan. I use a digital thermometer to let me know when it is done. 180+ is where I go.

Step 5: Enjoy moist chicken breast.

Right Hook · 09-26-2008, 12:14 PM

Doesnt sound to shabby.

Supplements.net · 09-29-2008, 11:14 AM

I kept having problems with my chicken being too dry to eat when I would cook enough to hold me over for a few days. This way the chicken stays moist and edible, when it is reheated.

TinyMan · 09-29-2008, 03:14 PM

Ha, that's exactly how I do them... imagine that. FYI you don't even have to thaw them first really... you can cook them to the right temperature even when just putting them in frozen. You're going to bring the temp. up anyways.

**NateW** · 09-29-2008, 05:57 PM

sweet

B-natural · 09-30-2008, 12:15 PM

cooking frozen chicken w/o defrosting generally means dry/rubbery chicken...

I'd defrost a little and maybe toss in some ginger in the mix with this recipe

Right Hook · 09-30-2008, 01:13 PM

Hmmm, I've never had that problem cooking directly from frozen b-nat. I am referring to grilling though.

B-natural · 10-01-2008, 01:14 PM

Quote:

Originally Posted by Right Hook

Hmmm, I've never had that problem cooking directly from frozen b-nat. I am referring to grilling though.

well jus like ppl have problems and need to warmup for 30 minutes before working out, for some it works, for others jumping in and going to town works fine. Well, sort of similar, but beyond the ramble, it depends on the cook usually I just remember before it was a pain to cook with frozen chicken, esp. if I used a pan without lid

Right Hook · 10-01-2008, 02:21 PM

Ahhh that might be the dif. I usually use a lid. Probably traps in some moisture. Im a horrible cook, lol.

B-natural · 10-02-2008, 03:52 PM

I am actually a good cook, so that could be the difference lol