Cook's Illustrated Number 127 (April 2014)
Let's consider this dish atonement.
As you might have seen on Instagram, we've spent the past five days in New Orleans, eating as if our lives depended on it. We made the rounds and will share a rundown of that with you next week. We landed back in our nation's capital early yesterday morning, and, Bittens, we need some light eating in our lives. Pass us the raw kale, the protein shakes and the fresh fruit. It is diet detox time. (At least for a few days.)
Just before our trip, we delved back into the world of poached chicken. The last (and first) time we made poached chicken -- with Food & Wine's Chinese-Style Poached Chicken with Pear and Orange -- we were underwhelmed. The individual components were fine (with the chicken being unsurprisingly bland) but on the whole we didn't love that dish.
But we're not ones to give up, so when we got the newest Cook's Illustrated and saw they had a feature on Perfect Poached Chicken, we got back into the poaching game.