Chicken shines in a variety of preparation methods. Grill, sear, roast, or fry the protein, and you'll be able to enjoy a delicious dish. Yet there's another technique that often doesn't get the ...

Poaching is an underrated way to cook chicken, and this technique can result in a tender and succulent dish. While it's a ...

Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part registers 140 degrees ...

To get around this, I remove the legs - thigh and drumstick - from the rest of the bird, and leave them to cook for a little longer in the poaching liquid. After the chicken is cooked, it's ...

Poaching preserves tenderness and nutrients. Cooking chicken at low temperatures in water or broth helps retain its moisture and avoids the creation of harmful compounds. The gentle heat prevents ...

Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.

This curried chicken salad recipe with a regal history is well worth making for coronation watching and beyond. Keystone/Hulton Archive, via Getty Images The original dish of cold poached chicken ...