I was editing a recipe with questionable instructions for poaching chicken breasts. While the recipe’s method and suggested internal temperature made me cry fowl, it prompted me to realize that ...

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

Just as important to us, it will still taste good, too. Instead of risking partially cooking it in the microwave and ending up with rubbery meat, frozen chicken can be baked, poached, air-fried, and ...

Yields: 4-6 servings Prep Time: 5 mins Total Time: 20 mins 4 boneless skinless chicken breasts 2 tbsp. kosher salt 1 tsp. whole black peppercorns ...

To get around this, I remove the legs - thigh and drumstick - from the rest of the bird, and leave them to cook for a little longer in the poaching liquid. After the chicken is cooked, it's ...

To a medium saucepan, add the chicken, salt, peppercorns, garlic, and enough water to cover. Squeeze in the lemon and add the spent rind to the pan. Add the thyme and bay leaf, if using.

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 registers 140 degrees ...

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.

then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas ...

Adding poached chicken transforms it into a meal from a simple salad. The grapes with the honey add a little sweetness, while the celery adds extra crunch — but you can leave it out if you’re ...