So I decided to resurrect chicken divan (recipe card dated 1976), but recently I read a recipe which mentioned poaching chicken breasts that were going into a casserole for further cooking only up to 135 degrees. I can't find the recipe to check my memory. It makes sense to me, but none of the recipes that I googled do that (most were for chicken salad and of course wanted the chicken fully cooked). What do you think?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
? about poaching chicken for casserole
- Thread starter pam
- Start date
I think this Is a good rule because it would ensure that your finished product
chicken won't be overdone, but that is pretty underdone. I usually just poach until they are "done", but not rock hard.
I used to make chicken (or turkey) divan using sliced leftover chicken. But one recipe I got for chicken pot pie revolutionized cooking chicken for a casserole for me--Stir fry chunks of chicken. I recommend that to you for consideration for your divan. It really adds a nice layer of flavor, and again, don't overcook it.
chicken won't be overdone, but that is pretty underdone. I usually just poach until they are "done", but not rock hard.
I used to make chicken (or turkey) divan using sliced leftover chicken. But one recipe I got for chicken pot pie revolutionized cooking chicken for a casserole for me--Stir fry chunks of chicken. I recommend that to you for consideration for your divan. It really adds a nice layer of flavor, and again, don't overcook it.
I don't poach, I steam over chicken broth for a great result
Also easy to check if chicken is done because it is above the liquid and it is simple to just poke a knife in to see if juices run clear or pink. The resulting leftover broth always gets used to. Poaching steals flavor in my opinion.
Also easy to check if chicken is done because it is above the liquid and it is simple to just poke a knife in to see if juices run clear or pink. The resulting leftover broth always gets used to. Poaching steals flavor in my opinion.
janet-in-nc
Well-known member
thanks for that tip Cathy, I will try it soon. It sounds great.