not boring not bland but juicy chicken breast
omg guys screw plain chicken breast!!!! this is what you want for your ingredient prep this week. the only difference between doing this and only poaching is there is inactive brining time which will infuse flavour and help make it juicy. it's easy and you won't regret adding this to your meal prep repertoire. trust~
ingredients
2 bone in chicken breast with skin ( i have tried both skin on and skin off, skin on tastes juicier but skin off is fine too ) about 560g
1 tbsp kosher salt (or just coarse salt)
1 bay leaf
2 garlic cloves, smashed and peeled
1 teaspoon black peppercorns whole
1. dry brine the chicken
place chicken breast on a sheet pan fitted with a wire rack and pat dry with paper towels. evenly sprinkle the salt, coating all sides of the chicken breasts. place in the fridge, uncovered, to dry-brine for at least 12 and up to 36 hours. dont rinse
2. poaching
in a medium saucepan, combine broth, bay leaf, garlic, peppercorns and chicken. just make sure the liquid covers the chicken if not u can top it off with water.
you want to POACH it GENTLY so maintaining a low heat around 71 deg and 77 deg is key. if u dont have a thermometer just anyhow lah. as long as its not a rolling boil it wont toughen ur chicken.
poach for 30 - 45 mins until cooked. inside should read 71 deg
3. use tongs to transfer the chicken to a plate. strain the poaching liquid, discard the solids and reserve the broth for your other cooking purposes.
slice the chicken and keep for about 3- 5 days airtight.
IT LIFE CHANGING
ingredients
2 bone in chicken breast with skin ( i have tried both skin on and skin off, skin on tastes juicier but skin off is fine too ) about 560g
1 tbsp kosher salt (or just coarse salt)
1 bay leaf
2 garlic cloves, smashed and peeled
1 teaspoon black peppercorns whole
1. dry brine the chicken
place chicken breast on a sheet pan fitted with a wire rack and pat dry with paper towels. evenly sprinkle the salt, coating all sides of the chicken breasts. place in the fridge, uncovered, to dry-brine for at least 12 and up to 36 hours. dont rinse
2. poaching
in a medium saucepan, combine broth, bay leaf, garlic, peppercorns and chicken. just make sure the liquid covers the chicken if not u can top it off with water.
you want to POACH it GENTLY so maintaining a low heat around 71 deg and 77 deg is key. if u dont have a thermometer just anyhow lah. as long as its not a rolling boil it wont toughen ur chicken.
poach for 30 - 45 mins until cooked. inside should read 71 deg
3. use tongs to transfer the chicken to a plate. strain the poaching liquid, discard the solids and reserve the broth for your other cooking purposes.
slice the chicken and keep for about 3- 5 days airtight.
IT LIFE CHANGING