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Now I've got my poaching liquid going over here. I've got some chicken that I've already
put a little bit of oregano on to start its flavoring. I'm also going to add a little
bit of kosher salt to kind of season it a little bit and a little bit of fresh cracked
black pepper. Now, today we're using a chicken breast that we're going to poach, but keep
in mind there's so many different kinds of chicken cuts that you can use. You can use
thigh meat. You can use drumsticks. You can do whatever it is you like; whatever flavor
you like. It's also a really good opportunity to use one of those leftover chickens from
the rotisserie that you get at the grocery store. If that's the case, then you really
don't need to poach it all. What we're going to do is we've got our seasoned chicken and
we're going to place it into our poaching liquid. Remember our poaching liquid is that
chicken stock with oregano in it. Perfect. We're just going to let it poach until it
reaches 165 degrees internal temperature. Once we're done with that, we're going to
pull it out and set it aside and let it cool.