HOW TO: Poach Chicken

Chicken for breakfast.  Yep, you heard me right.  I've been doing it for a little while now and am loving myself sick....well, loving my breakfast anyway.

I poach organic chicken breasts on the weekend, slice them, batch them and pop them in the freezer.  

With some left over veggies and a big dollop of hummus...breakfast is ready my friend!

 

**For AIP compliance, omit the peppercorns**

 

 

Water is the most basic poaching liquid, but for extra flavour, perhaps add some white wine to the water, or use organic chicken stock.  Coconut milk is also favourite to use.

Keeping the chicken in the poaching liquid after cooking will keep the meat nice and moist.

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A couple of tips...

Keep the liquid at a steady low simmer.

A 150g chicken breast will poach for approximately 8 minutes, will stand in the poaching liquid for 15 minutes and then a further 5 minutes rest time once removed from the liquid.  (A larger breast will need to stand for another 5-10 minutes in the poaching liquid.)

To test if cooked through, press the thickest part of the breast with tongs - it should feel firm and spongy and have a smooth texture when sliced.

Can be stored in the fridge for up to 3 days.

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