cat lover
06-18-2006, 09:59 AM
You can poach chicken or turkey and it doesn't add any fat because it simmers in water.
For 2 cups of cubed cooked poultry use two whole chicken breasts halved and skinned. To poach it place the chicken breats or turkey tenderloins in a large skillet with 1 1/3 cups water. Bring to a boil and reduce heat. Cover and simmer 18-20 minutes for breast halves with bones or 12 to 14 minutes for boneless breast halves or turkey steaks till poultry is tender and no longer pink. Remove poultry from the skillet and cool. Cut into cubes. Cover and refrigerate up to 2 days or freeze up to 3 months. Then you have the meat cooked for other recies.
For 2 cups of cubed cooked poultry use two whole chicken breasts halved and skinned. To poach it place the chicken breats or turkey tenderloins in a large skillet with 1 1/3 cups water. Bring to a boil and reduce heat. Cover and simmer 18-20 minutes for breast halves with bones or 12 to 14 minutes for boneless breast halves or turkey steaks till poultry is tender and no longer pink. Remove poultry from the skillet and cool. Cut into cubes. Cover and refrigerate up to 2 days or freeze up to 3 months. Then you have the meat cooked for other recies.