Go to the Recipe: Poached Chicken Breast
This is exactly what I was looking for! I'm curious, do ya'll find a big difference in the results from bone-on vs boneless breast? Seems like a bit more work if the end product is the same, though I'm willing to put in said work if it'll taste better!
Either will work out the same here. We chose the bone in since you can get them in the store that way pretty easy. it also helps prevent any curling of the breast, but that just depends on the end use.
In the years before sous vide I used to cook chicken in the way of the Chinese Thousand year old sauce: Bring a large stock pot full of water to a boil, add generous amounts of scallions, slices of fresh ginger, black and Szechuan pepper, soy sauce, rice wine, garlic and star anise. Boil it for about 10 minutes and then add the chicken (usually I left the chicken whole).I immediately turned down the heat to a very low simmer -- really more of a murmur (not more than 170 degrees) for about 20 minutes and then turned off the heat, put on the lid -- just a little ajar and let the water temperature come down to just above 140 degrees. The chicken meat was silky and delicious. I would remove the chicken and strain the stock and save it. If I wanted to use it again in a few days all that it needed was to refrigerate it and when using it again, add some fresh herbs and spices and top it up with fresh water. It got better and better tasting as time went on. If I wasn't going to use it in a few days I froze it. I kept that stock going -- not for the Thousand Years -- for many years. The flavor just got more and more intense and the chicken was always delicious. You don't have to use Chinese seasonings, and making it in a sous vide or precision cooker certainly makes it easier.
THANK YOU, Kyl, for including the Control Freak instructions/temp! I hope this represents the beginning of more regular/consistent Control Freak instructions in future recipes! 🤞
You’re welcome, KR. We will be adding the badges when ever they are needed.
I can imagine the intense aroma. So basically an infinitely fortified stock.
Is the probe temping the poaching liquid or inserted into the chicken? I’m using the Control Freak Home and intend to use it in soup (already pressure cooked the broth).
The poaching liquid. Let us know how the soup turns out!
