Poached Chicken Poaching Liquid or Court Bouillon
INGREDIENTS
9 cups cold water
4 1/2 cups dry white wine
1 large carrot, sliced
1 large onion, sliced
1 rib celery, sliced
1 tomato, large chop
3 cloves garlic, sliced
2 Tablespoons salt
10-15 black peppercorns boquet garni*DIRECTIONS
In a 2-3 inch deep saute pan or Dutch oven, combine all ingredients, except peppercorns, and simmer approximately 20 minutes. Add peppercorns and simmer another 10 minutes. Slide skinless/boneless chicken breasts or chicken parts into simmering liquid and simmer until done. Skinless/boneless chicken breasts - 6-8 minutes; chicken parts will vary, check for doneness (no pink juices flowing). This poaching liquid can be strained with cheesecloth, refrigerated and reused. Add additional water to compensate for loss of volume. *boquet garni - variety of fresh and/or dried herbs tied in cheesecloth and added to poaching liquids, stocks, soups, stews, etc. The traditional herbs used include bay leaf, thyme, rosemary and parsley. Other herbs may be added to complement the favlor of food being poached.
SUMMER CHICKEN SALAD
INGREDIENTS
4 cooked skinless/boneless chicken breasts, medium chunks
1 cup seedless green grapes, halved
1/2 cup red bell pepper, medium chop
3 ribs celery, thinly sliced or
1 small jicama, medium chop
1/2 cup walnuts, chopped
3/4 cup mayo, your choice (no, low or full of fat)
4 Tablespoons orange juice, preferably fresh
salt and pepper to tasteDIRECTIONS
Mix all ingredients until mayo has blended through. Serve on lettuce leaves with your favorite crackers.