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? about poaching chicken for casserole
Joined: Feb 15, 2006
Posted to Thread #29921 at 6:17 pm on Oct 16, 2017
So I decided to resurrect chicken divan (recipe card dated 1976), but recently I read a recipe which mentioned poaching chicken breasts that were going into a casserole for further cooking only up to 135 degrees. I can't find the recipe to check my memory. It makes sense to me, but none of the recipes that I googled do that (most were for chicken salad and of course wanted the chicken fully cooked). What do you think?
Other messages in this thread:
- 29921. ? about poaching chicken for casserole - Pam - 6:17pm on 10/16/17 (3)
- I think this Is a good rule because it would ensure that your finished product - Charley - 7:47pm on 10/16/17
- I don't poach, I steam over chicken broth for a great result - CathyZ from Kauai - 3:29pm on 10/17/17
- thanks for that tip Cathy, I will try it soon. It sounds great. [NT] - Janet in NC - 8:25pm on 10/17/17