Quote:
Originally Posted by PR_Tom
Usually I have some poached chicken ready to go.
Throw a few breasts in a pot covered with water and some smashed cloves of garlic and poach them.
Store in the fridge with the poaching liquid to add to sandwiches, salads, start a soup or whatever. Simple and handy.
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How long do you poach them in water? Is the water boiling or simmering?
Poaching liquid to sandwiches? Please explain. Doesn't that make your sandwiches soggy?