As fond as one may be of bacon and butter, sometimes the body just wants something light. What do you make when you want a light meal? I’ve taken to poaching chicken, using a pretty cool method taught to me by Hank Shaw. The method reminds me of sous-vide, but you don’t need any fancy equipment, just plastic wrap and a big pot of hot water. You take a strip of boneless, skinless chicken breast, season it, wrap it tightly in plastic wrap, and then drop it in hot water. That’s it. So easy. The result is tender, moist, perfectly cooked chicken, with no added fat.

Continue reading "Poached Chicken" »