Poaching and De-fatting Chicken

Poached & De-fatted Chicken
Low fat gelatin chicken broth

You will need a heavy bottom pan with a tight fitting lid, and perhaps a a thermometer to poach for the first time. Poached & de-fatted chicken can be eaten as is as a part of salads or a sandwich. It can be used to make curries. Do not throw out the fluids, it can be added as a broth to make curry sauce in place of plain water.
The age of chicken does not matter while poaching, tougher chicken just takes a little longer to poach, even a stewing hens comes out moist tender and flavorful.

You can use any part of the Chicken, including whole chicken. Customarily, chicken breast is used.

The spices are added only for flavor. One or all the spices may be omitted.

Ingredients

1. Whole Chicken: 1

2. Bay leaf: 2

3. Whole black pepper corn: 6

4. Cinnamon stick: 1

5. Whole cardamoms: 2

6. Cloves of Garlic: 2

7. Whole garlic cloves: 2

8. Ginger: 1" chopped

Method

1. Cut up one whole chicken in equal manageable parts. You may or may not remove the skin and bones. If you do remove bones, keep some large bones in.

2. Put a chicken in a heavy bottom pot. Add whole bay leaf, whole black pepper corns, stick of cinnamon, whole black cardamoms, whole cloves of garlic, coarsely chopped ginger. Add water to the pot till the chicken is just immersed.

3. Turn on heat, let it come to a boil. Turn down the heat to as low as possible. Cover the pot with the lid.

4. After 15 minutes check the chicken for tenderness and the temperature of the fluid. If the temperature has fallen below 194 °F, increase the heat. You must maintain temperature between 194 to 201 °F for poaching. When chicken is tender, shut off heat. Let it come to the room temperature while it is still covered. Do not stir. Store it in the refrigerator for at least 4 hours.

5. The chicken fat is almost solid white on the surface. Remove the fat with a large spoon and discard the fat. Now you are left with chicken in the gelled stock.

6. Remove the chicken. Get rid of the chicken and bones. You have poached defatted chicken.

7. Reheat the pot with gelled sock to about 165 °F. This will liquefy the stock. Strain the stock. Now you have very low fat gelatin stock that will form into gel again refrigerated. Return the clean poached defatted chicken to the gelatin stock to keep it moist.