Bake Better Chicken Breasts With The Dry-Poaching Technique

Bake Better Chicken Breasts With The Dry-Poaching Technique


The Kitchn’s video above — and article below — shares this dry-poaching technique, taught in culinary school. All you have to do is cover the chicken with the parchment paper, which acts as a stand-in for the chicken’s missing skin:

Think of this method as a cross between braising and roasting. The chicken bastes in its own juices and the result is tender, juicy chicken breasts that are succulent and never dry.

Such a simple thing and especially good for making big batches of baked chicken breasts.

How to Bake Chicken Breasts in the Oven: The Simplest, Easiest Method [The Kitchn via David Galloway]

Log in to comment on this story!