Smoke-Poached Chicken Breasts

Name: Smoke-Poached Chicken Breasts
Yield: makes 3 to 4 cups
Ingredients: One 14-ounce can chicken broth; 1/4 cup bottled smoke; 2 celery ribs, cut into 2-inch pieces; 1 medium onion, sliced into thin wedges; 1 bay leaf; 4 boneless, skinless chicken breast halves (about 2 pounds)

January 24, 2012

Poaching sounds chef-toque complicated, but simmering meat in a liquid on the stovetop is pretty straightforward and keeps the kitchen cooler in hot weather. Better yet, poaching is especially good for keeping the usually dry chicken breast meat moist. We even add a smoky component to the poaching liquid for terrific smoked chicken salads and sandwiches. For chicken salad, aim for a balance of smoke, sweet, and savory. The smoke really takes to fresh and dried fruits like green apple, pineapple, mango or papaya, raisins, dried cherries, or cranberries. Parsley and green onion are always a good choice, and celery and good mayonnaise are a must.

Recipe notes

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