Whenever we ask the kitchen dwellers reading this blog what gets in the way of preparing a daily cooked meal, the answer is nearly always time. Whether rushing home from work, shuttling the kids between activities, or trying to fit a mountain of errands into one day, time is of the essence. Therefore, tempting our audience with quick and easy meal ideas is one of the best ways to inspire our readers to get back into the kitchen. Once a week for the next few weeks we are going to feature our “Dinner Winners”, easy to prepare, (mostly) one-pot meals that don’t require much thought (or action) from you. Dinner Winners can be made in minutes and last for one meal, or might take a little longer to prepare and can be used in many different preparations over the course of a week; either way, they are there to simplify your life. Come and cook with us!
A few years back my sister introduced me to the idea of poaching chicken for soup. Up to that point, I roasted my chickens, but over time I’ve realized poaching is quick and easy, and can be used in a variety of meals. Between the flavorful, healthy chicken broth for soups and risottos, the shredded chicken meat for salads and tacos, and the breast that can be eaten straight off the bone, this is one Dinner Winner you don’t want to go without.
So how exactly do you poach a chicken? Well, first off, you don’t boil it. Instead, keep the pot at a simmer so the meat stays tender and juicy. For flavoring add an onion, a carrot, a celery stalk, a healthy amount of ginger (to give it a little kick), a little salt and peppercorns. You don’t need to chop these vegetables, just cut them in half and drop them in with the chicken. Simmer for 45 minutes to an hour making sure the meat has reached 165F in that time. Once the chicken is cooked thoroughly, pour the broth through a large sieve to separate the chicken and vegetables from the broth. Toss the vegetables out, and put the chicken aside to cool. When it is cool enough to handle, shred the meat and eat it directly, prepare some soup, freeze it or put it in the fridge to use over the next 2-3 days.
Have you poached a chicken? Here are some great ideas on what to do with it:
- Chicken Soup
- Chicken Sandwishes
- Chicken Salads
- A Salad with Chicken (and Vegetables)
- Chicken Risotto
- Chicken Tacos or Quesadillas
- Chicken Pizza
- Stirfrys
- Chicken Pasta Dish
Share this:
Come and Cook with Us 
I leave the vegetables in mine-using more carrots and celery. After chicken is removed I put broth in refridgerator so I can skim off the fat. Sometimes I add a little sage to the cooking process.Usually I turn the broth into chicken lentil soup.
Thanks gals. Nancy Harrod
Love the idea of putting the broth in the refrigerator. Thanks for adding that, Nancy. And sage sounds like a great addition…
This is going to replace my weekly go-to roast chicken! thanks girls. xo
Fab. When can we come over for dinner 🙂