Poached Chicken Breast
chicken breast |
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water (400% of chicken breast) |
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salt (1% of water) Optional or salt after poaching. |
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other seasonings or herbs. |
Large stock pot is roughly 700ml per cm of depth (+1 cm for margin).
Bring water to 155F/68C using High. About 15 minutes. Also start warming element.
Meanwhile
Cut tenders from breasts.
Cut flat from thicker portion.
Split thicker portion.
Place portions in immersible bowl.
When water reaches temp, place bowl into water and slowly tip contents in to avoid splash.
Cook for 40 minutes. Stir chicken after every 10-15 minutes.
Let sit for another 15 minutes.
Remove from water and test eat thickest piece. Should be very tender.
Eat and process remainder.
Add cool water to rapidly cool chicken.
Wait 10 minutes.
Repeat with cool water.
Store/Freeze/Eat.
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Note
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2024-04-25 Used 2.5 kg breast and 10kg water, 1/2 pot as measured by height in 20L pot, worked very well. Ten litres of water took about 30 minutes to heat up. |
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Note
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2024-05-30 Use 190F/87C water instead, for 20-25 minutes. Reduce to heat to single small burner at lowest setting. Place tenders in at 10 minutes, stir every 5 minutes. Probe large piece of chicken for optimal results. Take out at 150F/65C and shock with cold water to stop carryover. |
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Note
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2024-06-08 Poaching at 170F/76C, keeping on smallest burner keeps water temp > 150F/65C. Increase time to 30 minutes. Need to make sure chicken breasts are not too thick keep < 2cm by butterflying if necessary. |
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Note
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2024-06-26 Poaching at 160F/71C, medium full size burner after 20 min, 40 minutes 145F/62C breasts cut into strips. |
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Note
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2024-11-10 Poaching at 155F/68C. 15 minutes on high to get water up to temp. Start warmer too. Poach breasts cut up thinly for 40 minutes. Drain let sit for 15 min. Cool in water. Drain, store. |