The only difference was that I did not want to roast them in the oven – I find that tends to dry the meat out and I wanted to keep it juicy. The obvious solution was to poach the chicken… and what better to poach it in than homemade chicken bone broth.
I also changed the seasonings/marinade slightly as I didn’t have any maple syrup, so I left that out (not fond of sweet chicken anyhow!)
This recipe is a bit more fiddly than the one I linked to above, but I found that the meat was wonderfully juicy and tender. And because it was floating in the poaching liquid, it also kept a nice round shape rather than getting a slightly flattened base from sitting on a roasting tin.
The black pepper means that this is an AIP stage 1 reintroduction recipe. To make this 100% AIP compliant, simply omit the black pepper. When reintroducing foods on the AIP, I recommend this guide.
Poached Chicken Lunch Meat
serves 6 amply
- 4 chicken breasts (skinless, boneless)
- 1 tbsp sea salt
- 1 tbsp poultry seasoning (if strict AIP, check that there are no non-AIP ingredients included)
- black pepper to taste (omit the pepper if sensitive to it or strict AIP)
- Chicken bone broth to poach the meat
First up, I rubbed the salt, poultry seasoning and pepper (omit the pepper if strict AIP) into the chicken well and then I stashed it in the fridge in a ziplock bag for a few hours. After this, I rubbed off the excess salt, but I did not rinse as suggested in the recipe – I didn’t find that the finished meat was overly salty.
Then I pounded the breasts flat, stacked them in pairs and rolled them up. I tied them with string to secure them in a nice round cylinder.
Next they were wrapped in 2 layers of clingwrap.
The next stage is to poach them. I poured chicken broth into a pan that was big enough to hold both cylinders and brought it to the boil. After turning the heat down so that the broth was simmering, I added the chicken and then weighted them down with a smaller pan lid to keep them underneath the simmering liquid.
I cooked them at a very gentle simmer for around 40 minutes and then left them to cool in the broth for half an hour or so.
After this, I removed them and stashed them in the fridge, still in the wrappings, until the next day.
Next day, I removed the wrappings and the string and sliced them thickly.
This fed all 6 of us for 2 packed lunches! A very economical lunch-box filler.
And it was delicious as well…
And the best bit is that the bone broth I used as a poaching liquid ended up even more flavourful, so I didn’t waste it… it went back into the fridge.
Shared at Allergy Free Wednesday #114
Shared at Gluten-Free Wednesday 4-30-14
Shared at Waste Not Want Not Wednesday #70