Salad as a Meal by Patricia Wells

Author:Patricia Wells
Language: eng
Format: epub, azw3
Publisher: HarperCollins
Published: 2011-06-12T16:00:00+00:00

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Here’s a simple, infallible way to preserve the sweet, dense flavor of chicken breasts. You will have extremely tender meat and a highly fragrant stock when you are done. Once poached, the breasts can be used in any salad calling for cooked chicken.

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2 CHICKEN BREASTS

1 quart Homemade Chicken Stock (see Homemade Chicken Stock)

1 onion, quartered (do not peel)

Several fresh tarragon leaves

Several fresh thyme sprigs

1 celery rib or several celery leaves, chopped

2 fresh or dried bay leaves

6 whole black peppercorns

4 plump, moist garlic cloves, peeled and halved

6 fresh parsley sprigs

2 boneless, skinless chicken breasts (each about 8 ounces)

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