No ImageRestaurant-Style Poached Chicken

Did you make it? Rate it!

  1. Moira

    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 !


  2. The Flexible Chef

    I often cook chicken/turkey/pork this way – just make sure you use good quality cling film.

  3. suzanne

    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.

  4. Max

    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.

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  5. Stephanie

    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.

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