Poached Chicken

Poaching is so easy- and super awesome.

I'm sure this is "so 50 years ago" but poached chicken totally rocks. It is amazingly simple and adds virtually no calories to the meat like so many marinades do.

This is what I do:
Put a liquid in a pot.
Bring to a simmer
Completely Submerge victim- er- food item... in liquid
Leave alone for 7-10 minutes
Remove from heat and let rest for a few minutes

Careful with things like Chicken...if you aren't using it immediately, it must be chilled down to a certain temperature within a short amount of time (I think 30 minutes?) An Ice bath easily does the trick.

Insanely moist. Great for salads. Perfect for shredding.

--When I use chicken stock, I use the leftover stock for soup. I'm not 100% positive that that is sanitary...but it's been heated enough to cook raw meat so it's safe...right?--

You can apparently poach fish, fruit, -all kinds of things!

What do you poach?

*stay tuned for an incredible Tomato Couscous Poached Chicken dish*