Poaching Chicken

Do you ever get tired of just boiling meat?  I mean, it serves it's purpose to quickly cook or tenderize meat, but it can leave tender cuts of meat, like chicken breasts, with the consistency of mush.  Who wants to eat that?  Next time, try poaching.  Poaching is a method of cooking used for tender items, like fish or fruit, while also infusing them with flavor. Since chicken breast is a tender piece of meat, it seemed like a good idea to me to try it.

First, prepare your poaching liquid.  Since I know I will be using my chicken for tacos, it was easier for me to choose the flavor choices.  Here's the ingredients:
3 c chicken broth
1 small onion, sliced
1 TBLS minced garlic
1 rib celery, chopped
1/2 tsp cumin powder
1 bay leaf
juice of 1 lime
1/2 tsp salt
1/4 tsp black pepper
1 handful cilantro leaves

Bring to a boil.  Cover and reduce to low, allow to simmer 5 minutes so the flavors blend.  Then place 2 chicken breasts in the pot.  I used boneless & skinless, but on the bone would be fine, too.

Bring back to boil, them reduce the heat.  Simmer, uncovered, until chicken is cooked through, about 20 minutes.  Remove the chicken.

The meat is now ready to use in tacos, salads, chicken salad, etc.  But what do you do with that wonderful poaching liquid?  Pour it through a strainer placed over a large bowl.  This will separate the the broth from the solids.

This broth can be used in soups or other recipes calling for chicken broth.  It will keep in the fridge for up to a week.  It can also be frozen and used at a future time.  Be sure to label the container with the flavor profile so you don't end up with mixed flavors.

 
Enjoy!