Chicken to blanch or not?

tshewman

Recipes for both Roasted and poached chicken do not indicate a blanching step. Is there a reason not to? For the Roasted (especially) is there a reason for this? Generally I blanch for both the roasted and poached (as well as dry in the fridge) . FYIW, I have tested Chris' suggestion of placing in the freezer before finishing (still trying to locate a Dewar at a decent price LOL!!), and it works quite nicely (for the roasted and poached).

NelisBrunink_1718488

I would just cook it in the oven, no blanching.