How To Make Tender Poached Chicken
Total Time
30 Minutes
Prep Time
10 Minutes
Cook Time
15 Minutes
Rating
4.96 out of 5 stars
(23)
Ingredients
4½ cups
- 1 tablespoon salt
- 2 pounds chicken tenderloins
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Preparation
Step 1
In a large pot, bring 2½ quarts of water and the salt to a boil.
Step 2
Add the chicken, immediately remove the pot from the heat, and cover it with a lid. Let it sit for 15 to 17 minutes, or until the chicken is just cooked through.
Step 3
To test for doneness, cut into the center of one of the tenderloins; it should be white throughout with no sign of pink. (Or insert a meat thermometer into the thickest part of the tenderloin; it should register 165°F.) Do not overcook.
Step 4
Using tongs, transfer the poached chicken to a cutting board.
Step 5
Let cool, then shred, discarding the tough tendon at the end of each tenderloin.
Step 6
Transfer the chicken to an airtight container, and refrigerate until ready to use. The poached chicken will keep for 3 to 4 days.
Step 7
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Chef's notes
Most recipes mistakenly call for simmering boneless skinless chicken breasts over very low heat until cooked through. I prefer to use chicken tenderloins, which are more tender than whole breasts.
Instead of simmering the tenderloins over low heat, I place them in a pot of boiling salted water, immediately remove the pot from the heat and cover it with a lid, and let it sit for 15 to 17 minutes, or until the chicken is just cooked through.
This method guarantees succulent chicken every time.
