32 Reviews of Poached Chicken

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^.

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......

From: Kit^..^ty Of Canada

On Mar 9, 2005

If I could give this recipe more then 5*s I would!!!!! I have been using bone-in-chicken legs & thighs. Cooking 5min.longer.Taking chicken off the bone for another dish. Then transfering remains to the crockpot to make stock for soup. Great recipe! Have now made it many times. Great chicken very moist & using up everything. Money well spent. Thank you Dancer I will be using this recipe forever!!!!!!

From: etully

On Feb 22, 2006

I've used this recipe several times now with great success. Originally, I made as stated, next time I subbed chicken broth for the water and wine while tripling the recipe. It's a very forgiving method of cooking. My DD likes the chicken plain but I have used it in several recipes requiring cooked chicken with great success. This makes for a moist, flavorful piece of chicken. I have never poached anything before, thanks for a great recipe, Dancer.

From: ElleFirebrand

On Sep 18, 2006

I have made this for probably the fifth time. I finally bought some thyme (dried) and WOW. This is a great recipe and the only one I use. I use this as a guide for measurements but use whatever fresh or dried herbs I have on hand. I usually add my chicken frozen so that increases the cook time, but this recipe is a great starter one. Thanks for sharing.

From: dale!

On Sep 24, 2003

What a fantastic way to cook chicken! I am rating the method of cooking as I just used some chicken stock powder in my water as I didn't have all the other ingredients and followed the cooking directions. It turned out the best, tastiest, juicy chicken ever! Thanks!

From: Lennie

On May 26, 2005

Hard to beat this. I have a feeling I've been overcooking my chicken when I poach it, as I've never just let the meat sit in the hot poaching liquid before, as this recipe instructs. I thought I would give this a try and I loved the results. The only change I made was due to a lack of white wine in the house: I used 2 cups of water instead and added in a quartered lemon. I needed the (cooked) chicken for a pot pie, and it all worked very well. Thanks for posting this here at Zaar!

From: Akikobay

On Jun 30, 2006

I poached about 4 pounds of chicken tenders using this recipe. The chicken was really moist and cooked perfectly with no hint of mushiness. I've sometimes used rotisserie chickens for my cooked chicken needs, but the texture of those chickens is just odd. I love the way this chicken is cooked through nicely and has a nice texture, but stays moist. My kids loved the flavor and they loved how versatile the chicken was. We made chicken salad, stir-fries, sandwiches, fried rice, and just had it plain! Delicious, this is the only way I'll do poached chicken! Thanks for sharing this recipe...it is wonderful.

From: JT'sMom

On Oct 22, 2006

I'm so glad I came across this recipe! It have never made a more moist, poached chicken than this. I doubled the recipe but poached one with dill and the other with tarragon. I added chicken stock base to the water which left me with some wonderfully flavored broth, which I strained and froze. I made chicken salad to serve on homemade rolls(#71373)and they were devoured. Thank-you for sharing your recipe Dancer^. It is in my "Five Star Recipes" cookbook.

From: bramble

On Mar 7, 2004

thanks, this is a convenient trick to know! i will experiment with different spices, as it seems good for stir-fry, but the seasonings used aren't really compatible with the asian sauces i typically use.