Poached Chicken Breasts With Parsley Onion Salad Recipes

POACHED CHICKEN FOR SALADS

Steps:

• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

POACHED CHICKEN BREASTS

Steps:

• Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
• Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
• Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
• Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
• Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
• Separate meat from the bones and cut as desired.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD

Steps:

• Place racks in the top and bottom thirds of the oven, and heat oven to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
• Pull skin off chicken, keeping the skin in large pieces, and spread out on a rimmed baking sheet.
• Place chicken breasts in a small baking dish, cover with hot chicken stock and add bay leaf.
• Thinly slice 3 of the garlic cloves. In a 9-by-13-inch baking dish, toss together garlic slices, tomatoes, olives, 3 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Top with the rosemary sprig.
• Place pan with chicken skin on top rack and chicken and tomatoes on bottom rack. Toss the tomatoes occasionally. Bake everything until chicken skin is golden, the chicken breast is cooked through (a thermometer inserted in the center should read 155 degrees), and tomatoes are starting to shrivel. This will take 60 to 65 minutes for chicken skin and tomatoes; 70 to 80 minutes for the chicken. Transfer chicken skin to a paper towel-lined plate and sprinkle with salt to taste, reserving the rendered chicken fat. Transfer chicken breasts to a cutting board to rest for 5 minutes before slicing meat off the bones. (Save stock for another use; it can be frozen for up to 3 months.)
• Grate 1/2 teaspoon zest from the lemon, then cut lemon into wedges. Finely grate remaining garlic clove into a medium bowl. Add a squeeze of lemon juice from one of the wedges, and a pinch of salt. Pour some of the reserved chicken fat over garlic, then toss with parsley, lemon zest, 1/4 teaspoon pepper, and red-pepper flakes. Break up chicken skin into bite-sized pieces and toss into parsley mixture along with the red onion. Serve immediately with the tomato-olive mixture and chicken, drizzling with olive oil, if you like.