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Restaurant-Style Poached Chicken
Ingredients
- 1 (8 ounce) boneless, skinless chicken breast
- 2 tablespoons lemon juice
- 1 to 2 pinches kosher salt
- 1 to 2 pinches dried herbs
- Good-quality plastic wrap
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Instructions
- Trim all the fat from the chicken breast and slice it lengthwise into uniform slices that are no more than 3 inches in diameter. In a small bowl mix the lemon juice, salt, and herbs.,Add the chicken pieces and coat all over with the lemon juice mixture.,Let the chicken pieces sit in the lemon juice while you heat the water in the next step.
- In a 4 quart pot with a lid, bring 2 1/2 quarts of water to a high simmer.
- Roll out a long sheet of plastic wrap at least twice as long as the chicken breast slices. Place 1 chicken strip on the plastic wrap, in the middle. Roll up the chicken in the plastic wrap tightly.,Compress as much air out of the chicken as you can as you roll it. Once the chicken is rolled up, rotate it on your cutting board or counter several times to tighten the cylinder even more. Tie the loose ends of the plastic wrap together in a double knot.,Repeat with remaining chicken strips.
- Once the water has reached a high simmer, turn off the heat (keep the pot on the burner though) and drop the rolled-up chicken cylinders in the pot. Cover the pot and let the chicken steep for 15 minutes.,The chicken should be cooked through by then. (If for some reason the chicken is not cooked through, for example, if you are using larger than called for breasts, or if you are using frozen chicken that's not quite defrosted, you can always put the chicken back in the poaching liquid for a few more minutes.)
- Note that there will be some juice inside the plastic wrap with the chicken, which has lots of flavor. So you might want to unwrap the chicken pieces over a bowl or something to catch the juice, which you can then pour over the chicken if you want. Or serve the chicken with a sauce of your choice.
Source
Original recipe: View Original
