recipe for steeped chicken

[Guest guest]

Made this yesterday, easy and yummy.

Steeped Chicken

Put chicken breasts (up to 4) in a large frying pan with cover or a 4

to 5 quart pan large enough to hold the breasts in a single layer. Add

enough water to cover the chicken by 2 inches.

Remove the chicken from the pan. Add 2 thin lemon slices, 2 sprigs

fresh rosemary and two cloves garlic that you have smashed with the

side of a knife blade and either peeled or not, and bring the water to

a rolling boil over high heat.

Put the chicken into the boiling water, cover tightly, and immediately

turn off the heat. Do not uncover pan for 30 minutes; at the end of

that time the chicken will be cooked through.

The rosemary, and garlic can be replaced with other herbs, and up to

half of the water can be replaced with other liquids: juice works

pretty well here (if it's a tart juice, you can omit the lemon). You

can cook the chicken skin on or off; on the bone or boneless. You can

eat it as is, or make a chicken wrap or chicken salad from it.

Before you throw out the cooking liquid, taste it: it may be

drinkable, or even delicious. If it is then, by all means, strain it

(or pour it through a coffee filter if you haven't got a strainer) and

keep it in the refrigerator; you can heat it up as soup or use it for

cooking vegetables in.

Enjoy,