Poached chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinless boneless chicken breast |
| 2 | cups | Water |
| ¼ | cup | Dry white wine |
| 2 | Bay leaves | |
| 1 | teaspoon | Whole white peppercorns |
| 1 | Cinnamon stick | |
| 2 | Garlic cloves; crushed | |
| 2 | Jalapeno peppers; split and seeded | |
| 1 | small | Onion; peeled, studded with |
| 4 | Whole cloves | |
| 1 | Carrot; peeled, and | |
| ; coarsely chopped | ||
| 2 | teaspoons | Coarse salt |
Directions
Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again. This recipe yields 4 salads.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A07 broadcast 02-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-28-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.