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Poaching Chicken and Fish

The Martha Stewart Show, January 2009

Poaching
Submerge foods fully or partially in liquid (stock or water), which should be at the proper poaching temperature of 160 degrees to 185 degrees, when small air bubbles start to form at the bottom of the pot and just a few bubbles break the surface of the water. There are two methods for poaching: shallow poaching and deep poaching.

Shallow Poaching
To shallow poach foods (usually thin, delicate, and quick to cook), partially submerge the food in simmering liquid, cooking using a combination of the hot liquid and the steam rising into the covered pan. The liquid can be reduced to a make a sauce to serve with the dish.

Deep Poaching
To deep poach foods (whole fish or larger fillets), completely submerge the food in the cooking liquid, which can be served as a broth with the meal.

Poaching Recipes
Practice this Cooking School lesson by making Poached Chicken Salad with Chopped Vegetables and Shallow-Poached Fish Fillets. Both are easy, quick, and delicious dinner recipes for the family.