Perfectly Poached Chicken is the basis for some of my favorite recipes. It’s easy to prepare and in the process creates 2 quarts of Homemade Chicken Stock. This recipe is part of my 5-day $50 meal plan. Come into my kitchen and we’ll get started.
Poaching your own chicken and thereby creating your own chicken stock is incredibly budget friendly. This is just one simple trick my husband and I do to keep our monthly food bill down.
For more budget-friendly ideas, visit my $50 meal plan. Under this 5-day plan, you will learn how to feed a family of four, three meals a day for just $10 a day.
Perfectly Poached Chicken
Yield 4 servings
Perfectly Poached Chicken is the basis for some of my favorite recipes. It's easy to prepare and in the process creates 2 quarts of Homemade Chicken Stock. This recipe is part of my 5-day $50 meal plan.
- 2 bone-in chicken breasts
- 8 cups water
- 1/2 - 1 teaspoon salt
- Aromatics: ground black pepper, fresh herbs, carrots, onions etc
- Arrange the chicken in a single layer on the bottom of the pot. It's fine if they overlap a little, but they cook more evenly if they are in a single layer. Scatter the salt and aromatics over top.
- Pour in 8 cups ( 2 quarts) of cool water to cover the chicken by an inch or so.
- Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. You'll see some white scummy foam collecting on the surface as the water comes to a boil — if you'll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it's fine to leave it.
- As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Continue to simmer the chicken for about 30-45 minutes.
- Remove the chicken from the poaching liquid. Strain the broth and reserve as homemade chicken stock.
- Poached chicken can be served hot, room temperature, or cool. It's great in homemade chicken soup, chicken salad or any other recipe that starts with cooked shredded (or cubed) chicken.
- You can use either skin-on or skinless chicken breasts for this recipe. I leave the skin on and then remove it before slicing.
Courses main meal, entree, side, salad