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

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

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

As a recipe developer who has made all kinds of poached-poultry dishes, these are what I've found to be some of the best ...

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 ...

My motheir - and many other Chinese cooks - poach the bird whole ... cook for a little longer in the poaching liquid. After the chicken is cooked, it's plunged into a bowl of iced water, which ...

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 ... 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 from ...

This curried chicken salad recipe with a regal history is well worth making for coronation watching and beyond. Keystone/Hulton Archive, via Getty Images The original dish of cold poached chicken ...

The recipe for this noodle dish was inspired by ... But if you like, use the satay soup as my friend did - poach hotpot ingredients in it first, then when you're almost full, boil some udon ...

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.