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I poach batches of skinless boneless chicken to add to pasta dishes, salads or sandwiches. You can add spices to the liquid to make it tasty. You can also poach fish. Poaching is simmering in water...look up recipies online. It eliminates the need to add oil when cooking meat.
Poach a whole chicken with aromatic veggies and herbs. You'll have great stock for making soup or adding to other recipes (rice, veggies) and the cooked chicken is great to add to sandwiches and salads.
Buy a whole chicken. It's much less $$$ than parts. Simmer it on med. heat for about 90 mins in a stockpot with onions, garlic, carrots, celery and some aromatic herbs. It's easy to remove the skin and bones once cooled. Chill the stock to easily remove the layer of fat.
I LOVE poached eggs for breakfast and a fast and easy way to poach them is in the microwave. I get a bowl and fill it about 1/3 with water and heat it for 2 minute in the microwave. I then crack open two eggs into the water and microwave for another minute. Once done, I gently pour out excess water and then add salt and pepper to taste. YUM!
I especially love poached eggs over quinoa and herbs or mixed with crumbled saltines.
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