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Nutrition Facts

Serving Size 1 (304g)

Recipe makes 4 servings

The following items or measurements are not included below:

10 black peppercorns

4 sprigs fresh thyme

Calories 180
Calories from Fat 14 (7%)
Amount Per Serving %DV
Total Fat 1.6g 2%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 69mg 23%
Sodium 102mg 4%
Potassium 465mg 13%
Total Carbohydrate 6.6g 2%
Dietary Fiber 1.2g 4%
Sugars 2.9g
Protein 28.2g 56%

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Poached Chicken

Recipe #36944 | 20 min | 15 min prep | add private note

By: Dancer^
Aug 13, 2002

I do about 12 breasts at a time and freeze for sandwiches or wraps or I use it for stirfry's.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
  2. 2
    Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
  3. 3
    Remove from heat, let stand, uncovered, 20 minutes.
  4. 4
    Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.

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Featured Reviews for This Recipe

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From: SuzySchool

On Aug 19, 2009

Excellent! Thanks for the specific instructions.

0 people found this review helpful

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  • reviewer icon

    From: Northern Cook

    On Jun 29, 2009

    Excellent! I made this to put in Greek-Style Chicken Pasta Salad and it was fantastic. The chicken has a very nice flavor and texture - - great for tossing into summer pasta salads. This is my new "go-to" recipe for recipes calling for cooked chicken. Thanks Dancer!

    0 people found this review helpful

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    From: foodtvfan

    On Aug 4, 2003

    Great recipe. Made a batch ahead as suggested and have used some in Club House sandwiches, salads, casseroles, and chicken pot pie. Will keep this precooked chicken on hand all the time.I also saved the broth and froze it to make soup on a cooler day. Thanks Dancer^.

    13 people found this review helpful

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  • From: Jason West

    On Aug 25, 2003

    This is a great basic recipe in addtion to giving me the correct timings of boiling vs letting the chicken sit in hot water in order to stay moist. The recipe also gave me an idea of the kind of herbs and flavors I can add and it comes out GREAT every time. Something so simple can be so good......

    10 people found this review helpful

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  • Read all 31 reviews

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