Always check the labels of the products you use.
Method
- 1
Chill. Mix water and salt, mixing to dissolve salt in a big saucepan. Add chicken and aromatics and set over a medium-high flame till water temperature reaches between 150 and 70°C on an instant-read thermometer; adjust heat in order to maintain water temperature in the 150–70°C range. (it does not matter if the temperature bounces round a little, but try to hold it above 150 plus below 75°C.) Cook till thickest part of chicken registers 65°C on an instant-read thermometer, around 30 minutes to 1 hour (timing is difficult in order in order to estimate as it is heavily influenced by both this temperature at which you are able to hold the poaching liquid plus also this size of the chicken breast used). Take out chicken from broth and leave till it is cold. Strain broth through a fine sieve. Chill chicken either submerged in cooled broth or this two components separately in airtight containers till ready to use as wanted.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: more salt than a serving would eat is listed (kosher salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 731 kcal |
| Protein | 63.2 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 51.2 g |
| of which saturates | 14.7 g |
| Fibre | 0 g |
| Salt | 3.5 g |
Protein per 100 kcal
8.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
