I always keep a bag of kitchen scraps — like onion skins, ginger peels, parm rinds, etc. — in the freezer, ready to be tossed in a pot of broth or stock, but now I have one more use for my bag o’ scraps: poached chicken.
Photo by Quinn Dombrowski.
Poached chicken is an indispensable ingredient for chicken salad, but it can sometimes be a little bland. Throwing herb, veggie, and even cheese scraps into your poaching liquid infuses the chicken with extra flavour, while making you feel virtuous for not wasting one bit of produce. Click the link below for flavour combination suggestions, but I’m thinking of starting off with a ginger peel/orange combo.