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Old 03-08-2007, 03:41 PM   #11
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poaching in wine and aromatics never hurts, either.

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Old 03-08-2007, 03:42 PM   #12
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I think I do but obviously not nearly enough. I've really learned a lot about salt. It is our friend.

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Old 03-08-2007, 03:51 PM   #13
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Originally Posted by Half Baked
I think I do but obviously not nearly enough. I've really learned a lot about salt. It is our friend.
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Old 03-08-2007, 05:42 PM   #14
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Poaching Chicken: I add celery, onion, & fresh ground black pepper
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Old 03-08-2007, 07:06 PM   #15
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I've never poached chicken before, but I've had chicken that others have poached. Usually they mix in a bunch of spices before mixing with something else, like jambalaya or burritos or something. You might even poach it, shred it and then simmer it in a pan with the spices and a little water to get the flavor in and not dry it out.
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Old 03-08-2007, 09:00 PM   #16
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You could marinate the chicken (in a zip lock in the fridge) in Italian dressing or lemon juice, garlic and herbs. (Tarragon is a good one, but can be overwhelming -- use whatever herbs you like.) Saute on medium heat or bake with extra marinade. That should keep the chicken moist & flavorful.
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Old 03-08-2007, 09:30 PM   #17
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Keep it simple. Just pound it with a tenderizer, a bit of oil and black pepper, and bake on a metal pan for about 30 minutes ( assuming you want something quick and easy). I prefer to bake mine with a bit of stock and carmelized onions and mushrooms to add flavor.
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Old 03-09-2007, 06:10 AM   #18
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too late for this suggestion, but... maybe next time.

Brine your chicken breasts (to every qt. of cold water add 1/4 c. kosher salt, 1/8 c. (2 T.) each: brown sugar and granulated sugar and swish this mixture up till sugars are dissolved) for 3-5 hours in the frig. Remove from brine, rinse well and pat dry w/paper towels.

Then you can rub with a little oil, sprinkle with whatever seasonings you like and roast them in the oven, uncovered. I'm not a fan of poaching, but if you are, you can certainly do it that way and be a happy camper.

Brining chicken breasts allows them to be so moist and tender when cooked.
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Old 03-09-2007, 08:19 AM   #19
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I used to do this for a salad recipe last year. Season chicken breasts with salt and pepper. Sear on both sides in a skillet with a little butter to brown. Throw on a half-size sheet pan and roast in a 350 degree F convection oven for 15 minutes. Check temp. with a probe to ensure that it's at least 160 degrees F. coming out of the oven (carry-over cooking will take it up to 165).

For home, I use my 12" cast iron skillet, brown on the presentation side (old habit), flip, then place the skillet itself into the oven for 10 minutes, and check the temp. with my probe thermometer.

Now, I was using chicken breasts at work that weigh about 2 lbs (the whole breast, not halves like you get at a store), so I had a longer cooking time.
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Old 03-09-2007, 07:07 PM   #20
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I like to sear my chicken breasts too. I think it locks in the moisture. I do it just like Allen. Make sure your pan and oil is hot or the chicken will stick.

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