8.07.2012

Paula Deen Poached Chicken


I have a confession to make.  I am not a fan of Paula Deen's recipes.  I've made a few of her recipes and find them too bland for my taste.
There are two things I do like from Deen though.  Her House Seasoning recipe, which is a staple at my house, and this recipe for poached chicken.  This is one thing of hers that DOES have flavor.  In fact, other then the House Seasoning, the only thing I have found that has flavor.


Poached Chicken for Salads
From Food Network Kitchens

Prep Time:10 minInactive Prep Time: -- Cook Time:1 hr 0 min
Level:
--
Serves:
4 cups cubed chicken or 4 to 6
Ingredients
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Directions
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
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