Poached Chicken


Cooking time: 30 minutes
Prep time: 10 minutes

Makes: 6 three ounce servings





  1. Place chicken in bottom of a 1 gallon soup pot and cover with salted water (5 cups)
  2. Heat to simmer. Then set heat to low, below a boil.
  3. Cover, and wait 15 minutes.
  4. Check temperature in center of a breast. If it's 165 deg. F, shut off heat and let rest, covered for 10 minutes.
  5. Remove breasts and shred using two forks.
  6. Use chicken in tacos, enchiladas, salad, omelettes, etc.
  7. Freeze excess.
  8. Save the 5 cups of broth for soups or cooking rice.


This recipe given to me by my daughter, Kirsten.
It's from themodernproper.com


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