Soooooo......

[RStar]

I just poached boneless skinless chicken breast in chicken stock with aromatic veggies and spices. Comes out very juicy and flavorfull! Then you strain out the stock and use it for gravy, soup, or reduce it and add a little butter just before serving for a great sauce! Yum!

[lashbear]

Originally Posted by RStar

I just poached boneless skinless chicken breast in chicken stock with aromatic veggies and spices. Comes out very juicy and flavorfull! Then you strain out the stock and use it for gravy, soup, or reduce it and add a little butter just before serving for a great sauce! Yum!

If you want to go one step further for the ultimate melt-in-the-mouth chicken experience, try putting the raw chicken breasts in the cold stock (with the spices) the day before and leaving it overnight in the refrigerator before bringing it to the simmer the next day to poach it with the veggies. This 'pre-brining' in the stock will über-tenderise your chicken and infuse the flavour even better !!

[Scrooge McSam]

Originally Posted by lashbear

If you want to go one step further for the ultimate melt-in-the-mouth chicken experience, try putting the raw chicken breasts in the cold stock (with the spices) the day before and leaving it overnight in the refrigerator before bringing it to the simmer the next day to poach it with the veggies. This 'pre-brining' in the stock will über-tenderise your chicken and infuse the flavour even better !!

Hmmm Never though to try this, but I will now. Thanks!

[RStar]

Good idea! I'll try that next time!