Pochierte Hähnchenbrust
Verwende dieses pochierte Hähnchenbrust-Rezept, wenn du Pochierter Hühnersalat mit gehacktem Gemüse aus “Martha Stewarts Kochschule” machst.
Quelle: Die Martha Stewart Show, Januar Winter 2008
Ausbeute
Verwende dieses pochierte Hähnchenbrust-Rezept, wenn du Pochierter Hühnersalat mit gehacktem Gemüse aus “Martha Stewarts Kochschule” machst.
Quelle: Die Martha Stewart Show, Januar Winter 2008
Ausbeute
Johnny
27.04.2023 @ 06:15
This recipe for poached chicken breast is perfect for making poached chicken salad with chopped vegetables from “Martha Stewarts Cooking School”. It yields 2 breast halves and requires bone-in chicken skin halves, black peppercorns, flat-leaf parsley, thyme, a dried bay leaf, a medium-sized carrot, a medium-sized celery stalk, coarse salt, and unsalted butter. To poach the chicken, place it in a pot just large enough to hold it with about 3 cm of space on top. Add water and cover by 1 inch. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt. Bring water to a brief boil over moderate heat (bubbles should start to form around the edges of the pot and rise to the surface, but there should be no bubbles in the center of the pot). Reduce heat to medium-low to keep the temperature constant (it should be between 170 and 180 degrees). Cook, skimming foam from the surface, until a thermometer inserted into the thickest part of the breast reads 160 degrees, 15 to 18 minutes after the liquid reaches the correct temperature. Strain the chicken and cool it in a heat-resistant bowl. Pour the liquid over the poached chicken and let it cool (this keeps the chicken moist and tender). When the chicken is cool, or when you are ready to serve it, remove the meat from the bones and discard the skin and bones. Cut the chicken against the grain into 1-inch pieces, if desired.