Pressure : 29.95 in
Dewpoint : 62.1 °
Wind : South
One thing that we need to learn to do is cook again. And I keep on talkin about that and today I'm going to show you a really simple method of making chicken.
I go to the grocery store at night. Everyone's lined up at the deli case buying the rotisserie chicken because they think it's quick and it tastes good. Yeah, it's quick, but it's expensive. Because you're wasting half of what you're buying in the skin and bones and parts that we just don't eat.
So for the same price I'm going to show you how to poach chicken. Now poaching simply means you're cooking in liquid. We're not boiling it. And when you poach it's important to incorporate flavors because that poaching liquid will influence the taste of the meat and it will also serve then as a base for making sauces or gravy.
2 cups wine
1 pkg chicken breasts
Pour wine into skillet. Add garlic, soy sauce, parsley or other ingredients you prefer to flavor the liquid. Add chicken breasts and add more wine until partially covered.
Bring to boil then reduce to simmer. Poach on each side 6-8 minutes.
So we're going to start with some simple ingredients. First of all, I've got a package of chicken breasts. I like the breast meat because it is leaner and it cooks up better for slicing because it becomes more solid pieces. You can also use salmon in this as well.
So we're going to take a skillet and poaching means you can poach with water which you're familiar with doing that when you poach an egg. But you can also use other things like wine. So we're gonna do wine as our poaching liquid. I'm going to put in about 2 cups. And when you cook with wine you want to use as good a wine as what you would drink. So I've got a nice Sauvignon Blanc. This is not going to be a sweet wine which you don't want. But you can poach with juices and right now with apple cider out, apple cider is just great.
Then I'm going to add some garlic, some low-sodium soy sauce, some Herbs de Provence which is just a nice herb blend, and some parsley just cause I have it in the refrigerator. You can use celery tops, onion, flavor it up however you want because it really does impact. I have also poached chicken and eggs in salsa. You take the salsa and put a little bit of water in it to thin it down and that is great.
So we're going to add our chicken. And I'm going to add just a little bit more wine because we want to partially cover this. And I'm going to cook it at about a medium heat until it starts to boil, reduce it down till it simmers and we're going to poach on each side for about 6-8 minutes.
This doesn't look too exciting, but when you peel all that crusty skin off of the rotisserie this is what it's going to look like. But what I want to point out is this chicken has almost doubled in size. And that's because it's absorbed the cooking broth. So that plumpness is going to relate to better flavor and it's going to be a really moist chicken.
Now, you do these ahead of time and then pull them out. You can slice it up, use it in fajitas, make your pasta dishes with it. You can serve it warm like this, make a nice little sauce out of the remainder of your cooking stock which has essentially cooked down to half the original amount. And you've got a rich, flavorful chicken that doesn't have all the fat and sodium content in it, but it's loaded with flavor. Same price to even less and you've got more usable meat by going this route than buying the whole chicken. So poaching chicken or fish, it's really worth a try and it's so easy to do.
KHASTV on Facebook