Three Meals, Two Breasts. No, I’m Not Nursing. I’m Poaching Chicken Breasts.
Poaching is a classic technique that I love for summer. It’s easy, it’s inexpensive and you can get a lot of mileage out of a little cooking. Even those of us who love to cook, don’t always love it in the heat.
The chicken must remain submerged in liquid (about a cup of Vya dry vermouth and the rest water). I placed parchment over the chicken (it also helps to remove the scum that bubbles up) and a heavy lid over that. The liquid was brought to a strong simmer then turned down immediately to a true simmer. I’m thrilled that my new stove actually has two elements with true simmer. Makes all the difference.
These are the split breasts after being poached about an hour. Let them cool in the liquid. Pull away the skin, fat, bones, and cartilege and you’ve got pure, moist, chicken breast.
Our first meal was dinner. Shredded chicken over romaine, heirloom tomatoes, Japanese cukes, a bit of mozz cubed. The vinaigrette was red wine, half an anchovy, tsp mustard, shallot minced, good olive oil, fresh basil and some dried herbs because I was too lazy to go out to the balcony and grab some more fresh ones. I know, it’s just one of those days and my back’s dodgy…
Second meal was a bowl of soup made with the broth which I reduced then bumped up with some S&P (salt after reducing) and half a carton of lefotver broth in fridge. Added lemon-garlic orzo, some fresh chopped veg and some chicken. (There’s more soup, too.)
Tomorrow’s lunch? Chicken salad on greens.
There you have it: three meals, two breasts!