@messylittlefoodie: Poaching chicken, shredding and then freezing in portions might just be my new favourite way of prepping meal components! Dump it in your curry, stir fry, soup or add a sauce to have it ready to be mix and matched with your other duplo dinner components! 1. Put 2 kg chicken breast in a large pot in a single layer if possible. 2. Add cold water to fully cover by about 2–3 cm. 3. Add salt: 20–25 g salt (about 1 to 1½ tbsp fine salt) 4. Bring water to a gentle simmer, not a boil. You want tiny bubbles, around 80–90°C water temp if you know it. 5. Insert the cable thermometer into the thickest breast, tip in the centre. 6. Once simmering, reduce heat to low and cover with lid slightly ajar. 7. Poach until internal temp hits: 68–70°C then rest covered 5–10 mins = juicier (temp rises) 8. Remove immediately from water. Rough timing for large breasts: From thawed: 20–35 mins From frozen: 35–50 mins Do not let the water boil hard or they’ll go rubbery. #adhd #mealprep #mixandmatch #soupercubes
