What are the best tips for poaching chicken breasts?

breasts are one of the most valuable parts of chicken, two fat boards of potentially juicy meat. Although the poaching of chicken breasts, which is able to be prepared with a number of cooking methods, is often an overlooked way to prevent drying, and naturally lends the taste of the boiling broth. Two important factors in poaching chicken breasts are used spices and the temperature at which they cook. To add tenderness ahead, many chefs also vigorously pound their breasts before it gives them a preliminary bath in the soup they will be cooked.

Since poaching chicken breast includes fast cooking and then long cooking, many cooks use chicken stock spiced with ingredients that want to pass on the meat. One recipe for poisoned chicken with green sauce, in the archives of the food sections of the Web New York Times, brings chicken to the temperature in chicken with garlic, onion, salt, pepper and coriander seed. It is brought by high cooking with chicken chicken for just five minutes is heatReduced to low for another hour of slow cooking. Then the chicken is left to cool on the stock for another half hour, while a special sauce is made of mustard, garlic, vinegar, capers, oil and parsley for color.

other techniques use only spicy water - a minimalist approach that often faces other elements on the board, such as a living sauce or a uniquely dressed salad. For example, one recipe for poaching chicken breasts on the Asian cooking website only bobs breasts in a shallow pan with water colored with just a piece of ginger, salt and alcohol such as Sherry or Sake. This is brought to a boil for no more than a minute, then put aside, firmly covered, about 15 minutes, sometimes longer.

The Ministry of Agriculture of the US recommends that all poultry brewing an internal temperature of 165 ° F (about 73.89 ° C). This can be easily measured with the thermometer of meat all the time for the poaching of chicken breasts. LetChicken in broth or water for a few minutes longer should be enough to make pink out.

There are several variations of poaching chicken breasts, which all brings meat that is not only tender and tasty, but also largely unchanged and unchanged. One of these so -called wet cooking methods is a water bath, which includes marinating breasts in a spicy marinade and then sucks them to wrap them in a stable hot bath in its own juices, which cannot be diluted with water. Since many guests appreciate a nice burned shell on their chicken breast, many chefs quickly turn on the meat as soon as they leave the liquid, just a minute or two on each side.