Bring the chicken to a boil over medium heat. Cover, reduce the heat to medium low, and gently simmer until the chicken is ...

Slightly sticky and sweet, teriyaki chicken uses only 7 ingredients and is ready in 30 minutes. The chicken is simmered in ...

Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part ...

Chicken pot pie is a savory pie crowned with a golden crust and filled with a generous mix of meat and vegetables bathing in ...

My motheir - and many other Chinese cooks - poach the bird whole, but while this is great for the breast - leaving it ... After the chicken is cooked, it's plunged into a bowl of iced water ...

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Which parts of a chicken are considered "dark meat" versus "white meat" may seem arbitrary, but there's a scientific ...

Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.

You can freeze chicken breasts, well wrapped to keep out any ... or drop into a simmering broth and poach for a few minutes. When roasting, it's best to keep the skin on to prevent the meat ...