by Kate Heyhoe
Mexican Poached Chicken & Broth
From Kate Heyhoe's A Chicken in Every Pot: Global Recipes for the World's Most Popular Bird (Capital Books, Fall 2003)
Makes 4 half-breasts and about 4 cups broth
This poaching method produces moist, tender meat that stays juicy, with a delicate melt-in-your-mouth texture. Serve it with warm tortillas, or shredded into tacos, burritos, sandwiches, salads, and enchiladas. The cooked broth makes a delicious soup or stew.
4 large chicken breast halves (on bone, with skin)
3 green onions, green and white parts cut into 2-inch lengths
1 carrot, cut into 2-inch lengths
2-1/4 teaspoons salt
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1 bay leaf
1 clove garlic, crushed and skin removed
1. Place the chicken in a saucepan, snugly fitting the pieces together. Add the remaining ingredients. Just barely cover with water. Bring the water to a boil and remove any scum that rises to the surface. Cover and reduce the heat. Simmer 5 minutes.
2. Let the mixture stand at least 30 minutes. Remove the fat and vegetables before using. (To easily remove the fat, refrigerate the broth and chicken until the fat hardens, then lift off.) Serve the chicken warm, with a bit of the juices, or shred into other dishes. Reserve the broth for soup, stew, or wherever a seasoned chicken stock is called for.
1/03/03 Around the World: Recipes 2002
1/10/03 The Essential Chicken Stock
1/17/03 Chicken in a Global Bowl: Broths & Soups
1/24/03 Food of Love: Schiavelli's Sicilian Connection
1/31/03 Chinatown Dining & New Year Feasts
Copyright © 2003, Kate Heyhoe. All rights reserved.
Modified March 2007