Milk-Poached Chicken Breast
The most tender chicken breast with hardly any effort! A chicken breast you don't really cook — you just steep it in boiling-hot milk. This method threw me off at first too, but I gave it a try and didn't regret it! The breast comes out very tender, a lovely appetizing color, and perfectly done! Glad to share :-)
Cooking method
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Step 1:
You'll need: chicken breast fillet, 3.2% milk, spices.
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Step 2:
Rinse the chicken breast, pat it lightly dry, and cut it into small pieces.
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Step 3:
Add spices. I use a "poultry seasoning" blend. This is optional.
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Step 4:
Transfer it to a heavy-bottomed pot and let it sit for about 15 minutes. Don't salt it yet, so it doesn't give off excess juices. A heavy-bottomed pot helps hold the heat longer — though that's not crucial.
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Step 5:
Bring the milk to a boil. Pour the boiling-hot milk straight over the breast so it's covered by about 4–5 cm (1.5–2 inches). Stir quickly so the pieces don't clump together. The key here is to work fast to keep the milk as hot as possible.
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Step 6:
Wrap the pot up well in a towel. To be safe, I cover it with a blanket too. Leave it for 1 hour. You could also pour the boiling milk and breast into a thermos — the point is that the milk stays hot through that whole hour!
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Step 7:
After exactly 1 hour, drain off the milk. Now you can add salt. Done! Enjoy!
- Note: if you use less milk, the breast may stay a little underdone. And it's best not to use skim milk — 3.2% is enough.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dried spices - 240 kcal/100g
- Chicken breast - 113 kcal/100g
