Irish mashed potatoes taste great and are really simple to make with basic ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 (32 fluid ounce) container chicken stock
- 32 fluid ounces water, or more if needed
- 1 yellow onion, peeled and slits cut into it
- 1 bunch celery, stalks (including leaves) separated
- 3 carrots
- 2 tablespoons tomato paste, or more to taste
- 1 tablespoon salt
- 5 whole black peppercorns
- 1 bay leaf
- 2 pounds skinless, boneless chicken breast halves, each cut in half
Instructions
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn’t completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in center, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
- Allow chicken to come to room temperature while preparing stock.
- I leave my onion whole, but cut slits into it to help release flavor.
- Poaching liquid could be reused when chicken is used. For example, if you were making chicken tacos.
- Chicken can then be removed from poaching liquid to come down to room temperature and then refrigerated until needed.
- The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the stock consumed will vary.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 4 g |
| Protein | 55 g |
| Saturated Fat | 1 g |
| Sodium | 2787 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I used the poaching liquid to make a little chicken soup. Yay!
The poaching liquid is very flavorful so plan to save and use it to make a pot of Chef John’s Tuscan Bean Soup. The chicken breasts were done to perfection. I followed the recipe exactly and keeping this recipe for future use.
This was delicious. The chicken was moist and had a lot of flavor. I did add 2 garlic cloves and 1 teas. Bells poultry seasoning and 1/2 teas. of tarragon.
I used College Inn Chicken Bone Stock as a base. I followed the recipe pretty much to the letter. The resulting broth smelled delicious. The chicken came out very tender. I plated it on a bed of medium egg noodles with steamed broccoli florets on the side. I chopped up the carrots from the poaching liquid and mixed them in with the egg noodles along with some of the liquid so the noodles won’t stick together. I dusted the chicken with paprika and parsley flakes. While the resulting liquid smells and tastes delicious, not much of this flavor married with the chicken. We’re it not for the dusting of paprika and parsley flakes I added to the chicken, the chicken would be very bland. The next time I make this, I will modify the recipe for my gas range top pressure cooker. Cooking with pressure reduces the cooking time yet makes the meat, or poultry tender infusing it with flavor of its own juices and any seasoning that is added.
Just cooked chicken breasts in water with poultry seasonings. Meat comes out very tender for salads and sandwiches. I freeze liquid for later use to boil a chicken carcass in and use for a soup base.
Followed the recipe. Not bad, but a lot of ingredients and work for nothing special flavor-wise. Better to roast a whole chicken, imho.
Easy and fast. The chicken came out perfectly juicy and ready for inclusion in my curry salad.
I used a homemade stock that I always have on hand so this was very easy and fast to prepare.
I actually modified this and just made the chicken for another recipe. So it worked out just fine.
Excellent and easy, plus stock left over for another day
Made exactly as instructed, except no celery as I didn’t have any. Turned out wonderfully tender – I could’ve added more salt. Added chopped chicken to Yakisoba, will use rest of chicken for a different meal, and the stock will go in freezer. Great way to plan for and make several different dishes.
Since the chicken breasts I had were very large, I had to increase the simmer time an additional 20 minutes. The next time I poach chicken breasts that are very large, I will increase the spices accordingly. I do not measure the spices, just eyeball it. The chicken breasts were perfect for chicken salad.
Followed the recipe exactly and it was delicious. Will definitely make again.
This is a terrific method for preparing chicken. It’s juicy, flavorful, and versatile. Thank you for a great recipe!
Moist and flavorful chicken. The broth smelled so good, husband and children came to the kitchen asking what the mouthwatering smell was. I plan to use both the chicken and the broth to make chicken potpie tomorrow.
Made this chicken for a picnic. We served it sliced for sandwiches and later for chicken salad. Kept well and was very moist. Froze the broth in muffin tins for our Grandog “Seven”, she enjoys chicken broth over her dinner. This was a winner for the people and the pups! Thank you for the recipe.
I did this with just one chicken breast, and it worked beautifully. The result was two pieces of a moist chicken breast that had a nice flavor. Simple and easy!
The chicken breasts come out so moist, tender and flavorful. I cube them and freeze for a quick and delicious lunch or dinner.
Delicious. Quick and easy to prepare too. Basically eye-balled all ingredients. Omitted tomato paste because I didn’t have any. Will save stock for soup. I poached three large breasts and refrigerated two for another meal.
I used this preparation for the crockpot. Not only is the chicken very tender, and flavorful, but you reserve the leftover stock for other cooking projects! Delightfully delicious, and simple! (ps, you can also add seasonings, but you dont need too!)
Very nice! I used homemade stock, which was made with carrots, onion and celery so I just added the tomato paste, salt , bay leaf, and peppercorns. My chicken is moist and flavorful and the kitchen smelled great. Thanks, Ace!