Poached Chicken or Turkey
Dinners
Ingredients
2 boneless, skinless chicken breasts or 1 turkey breast
chicken broth
Oil
Pan or immersion circulator
Description
Ideal when you need shredded poultry for a dish.
You can use various things to flavor it. A soy sauce marinade for chicken that will be in ramen. Rosemary, thyme, salt, and pepper for chicken you will put in chicken salad. Greek or Caesar dressing for chicken that will be in a Caesar salad. Etc.
Directions
Stovetop:
Place chicken or turkey and seasonings or marinades in a shallow pan.
Pour in enough broth to just cover (you may not need this with a marinade).
Bring to a boil, then reduce heat and simmer uncovered until cooked through.
Turn off heat, cover and allow to rest for 15 minutes. Remove from the pan, allow to cool enough to handle, and shred.
Sous Vide:
Set your circulator to 145 F.
Rub your chicken or turkey breasts with oil, then rub with the seasoning mixture you are using.
Place in vacuum bags and seal. If you are using a marinade, put the chicken in the bags first, then pour in the marinade. Seal the bags.
Cook 2 hours for chicken and 2-3 hours for turkey, depending on size. If desired clip the bag(s) to the side of the container or use a rack. (If you start with frozen meat, add 30 minutes to an hour).
Allow to cool enough to handle, then remove from the bag(s) and shred.
Notes
*If you don’t have or want to use vacuum bags, you can use freezer bags. Lower the bags partially into the water and let the pressure of the water push the air out, then seal.
Nutrition
Calories: 136, Carbohydrates: 1g, Protein: 24g, Fat: 3g, Cholesterol: 72mg, Sodium: 131mg, Potassium: 447mg, Vitamin A: 35IU, Vitamin C: 1.8mg, Calcium: 15mg, Iron: 0.6mg