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Fab process ! The herbs I seasoned the chicken with were completely infused, and I used larger portions than pictured, but left them in the bath 25 minutes. Just awesome !
I often cook chicken/turkey/pork this way – just make sure you use good quality cling film.
I’m not sure when this was first posted but, I tried it this afternoon when it was 100 degrees outside and I didn’t want heat up the kitchen. Worked great and the cobb salad I made from this website was a perfect meal for this hot day.
Absolutely delicious way of cooking chicken, I used breasts with the skin on (all I had in the fridge) and some simple seasoning (smoked paprika, garlic, thyme, salt and a little cayenne pepper) and served it over a spinach and tomato salad. The chicken was so moist and definitely lacked the grease of frying. Thanks for this great method.
Hi Max, I’m so glad you liked it!
This looks very good. I want to give this a try when making chicken for a salad. I would love to try this recipe with a southwest flavor, I love the lime and cilantro and I think this method would be perfect for this. Thanks for sharing. I want to try chicken in a new way.
Just made this, Used Chicken thigh as that’s what I had in. Absolutely amazing! – I made this on an induction hob with fairly thick chicken wraps and was ready in 20 minutes. Thank you so much!
I just made this for lunch, and I absolutely love it! Didn’t follow all the instructions to the letter, but the chicken turned out wonderfully tasty and tender. Instead of using a pot, I boiled water in an electric kettle. And because our plastic wrap is very thin, I used an inner layer of microwave-safe wax paper and an outer layer of aluminum foil. I then wedged the two rolls in a ceramic bowl, poured the hot water on them, and left them in for 15 minutes. Will make this again!
I made this tonight and it was amazing. I didnt use lemon juice and all but what i did was coat the chicken with a light amount of olive oil, mixed with some marinara sauce and oregano, garlic powder, garlic salt, and black pepper. it was a very loose sauce essentially. wrapped it up and cooked away. whipped up a thicker version of the same sauce to put on top of the chicken for more flavor. Served with steamed baby carrots with a honey glaze and herb mashed potatoes. simply freakin amazing :)
Not bad! I usually hate breast meat but poaching it made it much more appealing.
Made this tonight and it was excellent! I opted to wrap in parchment first, then plastic – and it worked fine!
I made this tonight with chicken marinated in lime juice and salt.
It didn’t need sauce. It barely needed a side dish. We could have eaten just a big whopping plate of this all by itself. SO GOOD.
None the less, next time I’m going to try to make a sauce from the juices.
Hi, I am wondering if this will work with boneless pork chops?
Perhaps. Or maybe with pork tenderloin. If you try it, please let us know how it works out for you. ~Elise
I tried this last night to take to work today, and WOW. I’ve never had such flavorful, moist chicken in my life. I used organic chicken breasts, lemon juice, salt and Herbs De Provence, and followed the reciped exactly. I can’t wait to make this again and use the leftovers to make a batch of chicken salad. Right now I’m sharing the recipe (and leftovers) with my co-workers! Thanks Elise :)
DEElish. Simply DEElish. Thank you.
it’s the first time i’ve tried poaching and it turned out wonderfully. the chicken was moist, tender and tasty. thanks for the recipe!
Wow, you’ve totally reformed my idea of chicken-poaching! I’ve never wrapped my chicken before and always poached it in continually simmering water. I tried this tonight to make chicken for quesadillas, and it turned out beautifully — so moist and delicious! Thanks!
Do you think this would work the same at high altitudes? Water boils at a lower temperature up here (8,000 feet) … would that make a difference in this cooking method?
Hi GT, you should be fine. Actually, you only need to get the water simmering, at about 180 degrees for this to work, at sea level. Give that the boiling point at 8000 ft altitude is 197° (I looked it up online), you’ll be fine. ~Elise
I seasoned it with paprika, cayenne, and S&P. It came out tasting kind like cold cut buffalo chicken.
Love this idea of poaching chicken. Thank you so much~
Bravo Elise! FABULOUS summer dinner idea. I tried it w/ lemon juice, 2 cloves minced garlic and fresh dill. The leftovers make a quick salad lunch for work tossed on top of some greens and drizzled w/ your ranch dressing. De-lightful!
We had this for dinner this evening and hubby says it’s a keeper!!!