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Poached chicken is perfect for lunch salads or stir fry in a pinch!
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!