Poach Like a Pro

by in Food Network Magazine, July 9th, 2013

poached chickenMake your own flavorful broth for poaching chicken or fish by adding vegetables and herbs to simmering water. It’s called a court-bouillon (or “short broth”), and you can customize it with your favorite flavors (we used garlic, scallions and fennel fronds for Food Network Magazine‘s Poached Chicken with Garlic-Herb Sauce, pictured above). Don’t throw out the liquid when you’re done poaching: Store it in the fridge and use it like regular chicken broth.

Similar Posts

Game-Changing Egg-in-a-Hole Ideas

What’s stopping you from cracking an egg into the center of a fluffy, glazed doughnut?...