Moxie Posted January 6, 2016 Share Posted January 6, 2016 I found a recipe for perfect chicken breasts. Boil the liquid (stock, wine, etc.), add the chicken, bring it to a boil and then shut off the heat and put a lid on. The chicken is supposed to cook perfectly in the residual heat. Will it work? Raw chicken scares the crap out of me! Quote Link to comment Share on other sites More sharing options...
JumpyTheFrog Posted January 6, 2016 Share Posted January 6, 2016 Buy a meat thermometer. 3 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted January 6, 2016 Share Posted January 6, 2016 I agree on the meat thermometer. 165 for chicken Quote Link to comment Share on other sites More sharing options...
umsami Posted January 6, 2016 Share Posted January 6, 2016 Sounds like how I make hard boiled eggs. I'd be a little nervous...and would probably boil them for 10 minutes and then turn it off...as I seem to remember 20 minutes or so being the amount of time to poach a chicken breast. Of course, a meat thermometer makes more sense. :) Quote Link to comment Share on other sites More sharing options...
Mama Geek Posted January 6, 2016 Share Posted January 6, 2016 Rice will cook the same way. Use a meat thermometer and try it. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 6, 2016 Share Posted January 6, 2016 But but but, if I take the lid off, I'll let the heat out and mess up the process. 2 Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted January 6, 2016 Share Posted January 6, 2016 But but but, if I take the lid off, I'll let the heat out and mess up the process. Well, how long do the directions say to let it stand? (There ARE directions, right?) Just check it with the thermometer at the end of the given time, when they are supposedly done. If not done, crank up the heat and finish by poaching. 3 Quote Link to comment Share on other sites More sharing options...
Farrar Posted January 6, 2016 Share Posted January 6, 2016 So you add the chicken to the hot liquid and bring it to a boil? That's bound to be a couple of minutes of direct heat. I think it would be okay... it sounds like slow cooker essentially. But I'm no food safety expert... Try it. And if anyone dies, you'll know not to do it again. :tongue_smilie: 7 Quote Link to comment Share on other sites More sharing options...
OH_Homeschooler Posted January 6, 2016 Share Posted January 6, 2016 I've done this, and lived to tell the tale: http://www.marthastewart.com/337652/basic-poached-chicken 3 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted January 6, 2016 Share Posted January 6, 2016 I've done it, it can work, but you need a heavy pot with a tight lid. Farberware probably wouldn't work--it loses heat too fast. Cast iron or any of the upscale pots would be fine. I would not risk it at high altitudes where water boils as a lower temperature. The advantage is that the meat comes out very juicy and tender. Not everyone likes that--my DH is one who likes burn marks on meat, and so this results in meat that is too soft for him. But it's great for luncheon type salads. Also for heaven's sake set your timer. It's easy to forget this, and you don't want the meat to drop to near room temperature in the stock--that's a recipe for germs for sure. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted January 6, 2016 Share Posted January 6, 2016 So you add the chicken to the hot liquid and bring it to a boil? That's bound to be a couple of minutes of direct heat. I think it would be okay... it sounds like slow cooker essentially. But I'm no food safety expert... Try it. And if anyone dies, you'll know not to do it again. :tongue_smilie: But don't forget to come back on the Hive so none of us are in danger. :laugh: 3 Quote Link to comment Share on other sites More sharing options...
Seasider Posted January 6, 2016 Share Posted January 6, 2016 (edited) Isn't that poaching? I'd bring the chicken to room temp first so not to cool the poaching broth. Ditto on the thermometer. Eta just saw the link to Martha-do-it-the-hard-way-Stewart. So it's legit! Edited January 6, 2016 by Seasider 1 Quote Link to comment Share on other sites More sharing options...
Word Nerd Posted January 6, 2016 Share Posted January 6, 2016 What is the concern? It's still going to cook the chicken. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 6, 2016 Share Posted January 6, 2016 Fail. I followed the directions. It said to pull them out after 30 minutes, mine have been in about 70 because I had to go get the kids. It is in my cast iron Dutch oven. They are visibly pink and only register 120 degrees. Back in the pot! 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted January 6, 2016 Share Posted January 6, 2016 Fail. I followed the directions. It said to pull them out after 30 minutes, mine have been in about 70 because I had to go get the kids. It is in my cast iron Dutch oven. They are visibly pink and only register 120 degrees. Back in the pot! Yeah I wondered. I imagine it might be different depending on how many you have in there, type of pot, etc. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 6, 2016 Share Posted January 6, 2016 http://m.newmilfordspectrum.com/living/article/Are-you-ready-for-chicken-breasts-that-aren-t-6725412.php This is the recipe I used. 1 Quote Link to comment Share on other sites More sharing options...
marbel Posted January 6, 2016 Share Posted January 6, 2016 (edited) Doesn't it make a difference if you are using a gas or electric stove? On an electric stove there will be heat for a while as the burner cools. But a gas stove, you turn it off, it's off, right? ETA: I looked at the linked recipe. it says to boil the chicken for 3 minutes, not to turn off the heat right away. A chicken can do a lot of cooking in 3 minutes. I would think the chicken would be tough, being boiled like that. Edited January 6, 2016 by marbel 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted January 6, 2016 Share Posted January 6, 2016 http://m.newmilfordspectrum.com/living/article/Are-you-ready-for-chicken-breasts-that-aren-t-6725412.php This is the recipe I used. Also size. How large are the breasts you used? Some are huge and some much smaller. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted January 6, 2016 Share Posted January 6, 2016 Doesn't it make a difference if you are using a gas or electric stove? On an electric stove there will be heat for a while as the burner cools. But a gas stove, you turn it off, it's off, right? ETA: I looked at the linked recipe. it says to boil the chicken for 3 minutes, not to turn off the heat right away. A chicken can do a lot of cooking in 3 minutes. I would think the chicken would be tough, being boiled like that. yeah it doesn't sound all that appealing to me... I really don't care for chicken breast most of the time. You have to do a lot to it for it to not be lousy. 2 Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted January 6, 2016 Share Posted January 6, 2016 Also size. How large are the breasts you used? Some are huge and some much smaller. That's my thought. A chicken breast is not a standard unit of measurement and can vary quite a lot. 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted January 6, 2016 Share Posted January 6, 2016 Doesn't it make a difference if you are using a gas or electric stove? On an electric stove there will be heat for a while as the burner cools. But a gas stove, you turn it off, it's off, right? ETA: I looked at the linked recipe. it says to boil the chicken for 3 minutes, not to turn off the heat right away. A chicken can do a lot of cooking in 3 minutes. I would think the chicken would be tough, being boiled like that. Strange, my print copy says "as soon as the liquid boils, turn off the heat and cover the pot". Quote Link to comment Share on other sites More sharing options...
marbel Posted January 6, 2016 Share Posted January 6, 2016 Strange, my print copy says "as soon as the liquid boils, turn off the heat and cover the pot". I was looking at the Martha Stewart recipe. I didn't see the one you linked till afterward! Quote Link to comment Share on other sites More sharing options...
Guest Posted January 6, 2016 Share Posted January 6, 2016 I was looking at the Martha Stewart recipe. I didn't see the one you linked till afterward! Gotcha! Quote Link to comment Share on other sites More sharing options...
StephanieZ Posted January 6, 2016 Share Posted January 6, 2016 Seems like it'd be safer if you used a heavy cast iron pot (to hold the heat longer) as well as plenty of the liquid (again for the heat) and also let the meat warm to room temp before throwing it in. And, I'd definitely want to use a meat thermometer, too! :) Quote Link to comment Share on other sites More sharing options...
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