Poached chicken is super simple to make and can be used on salads, in soups and sandwiches. Plus you can make it from frozen chicken which makes this recipe even easier!
Am I the only one who doesn’t like the taste of reheated or leftover chicken? I mean, when I make a salad in the middle of the day and I pull out leftover chicken to add to it, I’m just like “yuck”. Am I the only one? (Tell me I’m not!) Well, no more! Now I can enjoy a salad or sandwich without having to cook chicken in the middle of the day.
And if I forget to defrost chicken for stir fry, never fear…
Poached chicken to the rescue!
- 5-6 chicken breasts
- 2-4 cups of water
- 2 cloves garlic minced
- 1 bay leaf
- Place chicken in medium to large sauce pan. Cover with water.
- Add minced garlic and bay leaf.
- Bring to a boil.
- Turn down to a simmer. Cover and let cook through, about 15 or 20 minutes.
- Remove from heat. Drain and let cool.
- Meanwhile prepare cookie sheet by covering with wax paper.
- Chop cooled chicken to desired size (I make bite sized pieces).
- Spread on cookie sheet in a single layer, without crowding. If necessary add another sheet of wax paper on top and add a second layer. Keeping the pieces separate makes using them later much easier.
- Flash freeze by placing cookie sheet in freezer until chicken freezes.
- Remove and place chicken pieces into a ziploc.
- Label and place back in freezer for later use.
- To use later just remove desired amount from ziploc and defrost on the counter or in the microwave.
Can be used cold or reheated - with no weird leftover chicken taste!
Have you ever poached chicken? What do you use it for afterwards?