Poached Chicken Salad

Recipe Ingredients

1 lb	454g / 16oz	Skinless boneless chicken breast
2 cups	474ml	Water
1/4 cup	59ml	Dry white wine
2		Bay leaves
1 teaspoon	5ml	Whole white peppercorns
1		Cinnamon stick
2		Garlic cloves - crushed
2		Jalapeno peppers - split and seeded
1		Onion - peeled, studded with (small)
4		Whole cloves
1		Carrot - peeled, and coarsely chopped
2 teaspoons	10ml	Coarse salt

Recipe Instructions

Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes.

Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.

This recipe yields 4 salads.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A07 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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