Poached Chicken
Tender poached chicken is easy to achieve using chicken tenderloins and the right cooking method.
Ingredients
- 1 tablespoon salt
- 2 pounds chicken tenderloins
Instructions
- In a large pot, bring 2½ quarts of water and the salt to a boil. Add the chicken, immediately remove the pot from the heat, and cover it with a lid. Let it sit for 15 to 17 minutes, or until the chicken is just cooked through. To test for doneness, cut into the center of one of the tenderloins; it should be white throughout with no sign of pink. (Or insert a meat thermometer into the thickest part of the tenderloin; it should register 165°F.) Do not overcook.
- Using tongs, transfer the poached chicken to a cutting board. Let cool, then shred, discarding the tough tendon at the end of each tenderloin. Transfer the chicken to an airtight container, and refrigerate until ready to use. The poached chicken will keep for 3 to 4 days.
Nutrition Information
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- Per serving (9 servings)
- Serving size: 1/2 cup
- Calories: 265
- Fat: 16 g
- Saturated fat: 3 g
- Carbohydrates: 15 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 15 g
- Sodium: 455 mg
- Cholesterol: 41 mg