I have been making this soup for Christmas Eve dinner for at least 12 years.
It all started with our good friends and neighbors, Doug and Pam. We both had babies and no plans for Christmas Eve so we thought it would be fun to cook fresh crab. Thirteen years later—many of which included my Mom and Pam's Mom, subsequent children, more good friends and neighbors Chris, Jennifer and their kids, and Jennifer's wonderful parents, Margaret and Bill—we all still get together to cook fresh crab and lobster (to honor Dougie's CT roots) and our Christmas Eve still starts with this soup. And Doug's DELICIOUS fresh-baked Doug-Bread. It usually ends in a gingerbread house-building competition and many collapsing gingerbread houses. And someone nearly pees their pants laughing.
Having only made it once a year for many many years, my family has insisted recently that I make it more often, so in the last two years it has become a Winter staple.
Bacon, Potato & Corn Chowder (this will serve four, I usually triple it for a crowd)
1/2 pound of bacon (I prefer it sliced thin, GG Meats at the SF Ferry Building will do it, but use what you like)
1 medium yellow onion, chopped
(At least) five sprigs fresh thyme
4 Russet potatoes, peeled and diced into 1/2 inch or so cubes
Water
1 pint organic half and half
1 cup whole milk, lowfat could work
1 bag of frozen organic corn
Salt and pepper to taste
Cook the bacon in a cast iron skillet. Drain and chop, set aside.
Pour the bacon grease into a heavy-bottom soup pot and add onion. Saute until very soft being careful not to burn the, a little brown and caramelizy is ok. Add the Thyme and potatoes and enough water to just cover the potatoes. Bring to a boil and reduce heat to simmer the potatoes until fork tender, maybe 10 minutes? Fish out the Thyme stems, by now the little leaves should have all fallen off into the soup.
You can make this ahead of time and stop here. Cool completely and refrigerate or freeze.
If you are serving immediately, add the half and half and milk, and the corn. Rewarm gently being careful that the bottom doesn't burn (trust me I have made this mistake after a few too many Christmas Eve Chardonnays). Season with generous salt and pepper.
Mix in the chopped bacon OR serve it on the side as garnish.
The original recipe called for cooked/shelled crab to be added just before serving. I don't do that because our next course is usually a table full of crab and lobster, but the husb mixed in some leftover crab Christmas Day and said it was great.
I have a better recipe for that leftover crab, though. Stay tuned.
Thursday, January 5, 2012
A week of soups - Chicken Tortilla Soup
Oh crap it's been like a year. I am clearly a blogger/loser. I really have thought many times about jumping on and doing a blog or two but the US Weekly was just too hard to put down. Sorry.
Ok I think I owe you three more soups to equal a week of soups, let's see how successful I am.
Growing up in San Diego I never had Tortilla Soup. I wonder if it was just too hot there because I really don't remember eating soup at all as a kid? I don't remember the first time I had it but whenever it was, I was in love. Hot, soupy, chili-limey Mexican love in a bowl with fresh-fried tortilla strips. I just can't think of anything better. My sister Susie sent me a recipe that I riff on now. Really easy and comes together in less than 30 mins if you have chicken cooked already. You can use a store-bought rotisserie chicken (BTW I HATE THEM but that's another blog) or poach some chicken breasts simultaneously to making the soup base. I think I wrote a blog entry about poaching chicken breasts, so check that out for tips).
Chicken Tortilla Soup (double the recipe and freeze half for another day!)
One half of a medium yellow onion, chopped
Half a can of tomato paste (freeze the other half in a blob for next time)
2 tbsp mild chili powder
1 tsp New Mexican chili powder ( this is spicier so add to taste)
1 - 32 oz box organic chicken broth
12 cilantro stems, cleaned, plus more cilantro for garnish
1 Russet potato, peeled and diced (I usually cook this in a sep pot but I bet you could throw it in?!)
2 tbsp lime juice (plus lime wedges for serving)
Equivalent of two chicken breasts, cooked and cubed (could use thighs or whatever parts you like)
1/2 a bag organic frozen corn
1 can organic kidney beans, drained and rinsed
In a heavy-bottom soup pot over medium heat, cook the onions in a few tablespoons of veg oil until soft, maybe four minutes, being careful not to brown or bur them. Add the tomato paste and a bit more oil if needed, and cook stirring almost-constantly until the tomato paste begins to darken and caramelize, then add chili powders - being careful not to BURN IT. This would be bad, your soup will be very bitter so if happens just start again.
Once the tomato paste/chili mixture is well caramelized, slowly deglaze the bottom of the pan with the broth, stirring to loosen any bits stuck to the bottom of the pot. Toss in the cilantro (and the potato if you are not cooking it to fork tender in a separate pot, like I do) and lime juice and simmer 10 mins or so. Add corn and chicken, return to the simmer. Add the kidney beans and bring back to just simmering—do not boil—the kidney beans will basically explode. Yuck.
Meanwhile for a naughty accompaniment - cut some corn tortillas into strips and fry in hot oil until the just start to turn golden, maybe three minutes? Drain on a paper town and salt generously.
Serve soup in shallow bowls with the fresh chips you just made, diced avocado, grated Jack cheese and extra lime wedges. And a Tecate in a can!
Ok I think I owe you three more soups to equal a week of soups, let's see how successful I am.
Growing up in San Diego I never had Tortilla Soup. I wonder if it was just too hot there because I really don't remember eating soup at all as a kid? I don't remember the first time I had it but whenever it was, I was in love. Hot, soupy, chili-limey Mexican love in a bowl with fresh-fried tortilla strips. I just can't think of anything better. My sister Susie sent me a recipe that I riff on now. Really easy and comes together in less than 30 mins if you have chicken cooked already. You can use a store-bought rotisserie chicken (BTW I HATE THEM but that's another blog) or poach some chicken breasts simultaneously to making the soup base. I think I wrote a blog entry about poaching chicken breasts, so check that out for tips).
Chicken Tortilla Soup (double the recipe and freeze half for another day!)
One half of a medium yellow onion, chopped
Half a can of tomato paste (freeze the other half in a blob for next time)
2 tbsp mild chili powder
1 tsp New Mexican chili powder ( this is spicier so add to taste)
1 - 32 oz box organic chicken broth
12 cilantro stems, cleaned, plus more cilantro for garnish
1 Russet potato, peeled and diced (I usually cook this in a sep pot but I bet you could throw it in?!)
2 tbsp lime juice (plus lime wedges for serving)
Equivalent of two chicken breasts, cooked and cubed (could use thighs or whatever parts you like)
1/2 a bag organic frozen corn
1 can organic kidney beans, drained and rinsed
In a heavy-bottom soup pot over medium heat, cook the onions in a few tablespoons of veg oil until soft, maybe four minutes, being careful not to brown or bur them. Add the tomato paste and a bit more oil if needed, and cook stirring almost-constantly until the tomato paste begins to darken and caramelize, then add chili powders - being careful not to BURN IT. This would be bad, your soup will be very bitter so if happens just start again.
Once the tomato paste/chili mixture is well caramelized, slowly deglaze the bottom of the pan with the broth, stirring to loosen any bits stuck to the bottom of the pot. Toss in the cilantro (and the potato if you are not cooking it to fork tender in a separate pot, like I do) and lime juice and simmer 10 mins or so. Add corn and chicken, return to the simmer. Add the kidney beans and bring back to just simmering—do not boil—the kidney beans will basically explode. Yuck.
Meanwhile for a naughty accompaniment - cut some corn tortillas into strips and fry in hot oil until the just start to turn golden, maybe three minutes? Drain on a paper town and salt generously.
Serve soup in shallow bowls with the fresh chips you just made, diced avocado, grated Jack cheese and extra lime wedges. And a Tecate in a can!
Tuesday, April 26, 2011
Shrimp Tacos
Ok I know I promised a week of soups like a month ago and only gave you two - but that's just how this blog is going to be. Because like you, I am busy shuttling various children along with my own all over town and have very little time to sit at my computer, let alone blog recipes. Do those other bloggers with fancy photos and carefully crafted entries have a life??
So we just got back from a wonderful trip to Paris and after most vacations I crave Mexican food. Must be my San Diego roots? We went for burritos the night we got home. Feeling like more Mexican and something other than steak or chicken, here is a recipe for quick and delicious shrimp tacos.
Shrimp Tacos - serves as many as you want, just make alot!
- Shrimp, shelled, devined and tails off - count on two medium per taco
- Citrus Grill Seasoning mix - I cheat here, my husband designed a package for it—In fact this seasoning mix is what gave me the idea for these tacos in the first place, because I have bottles and bottles in my spice cabinet.
- Corn tortillas - we like the thick handmade ones
- Wasabi crema - mix a big spoonful of sour cream and a big spoonful of mayonnaise in a bowl, thin with a little milk. Add about a half teaspoon (to taste) of prepared wasabi paste in a tube (and smear it on everything. This stuff is awesome!)
- and EVEN BETTER is Sriracha crema - do the same as above instead with a big squirt of Sriracha. Kicks the Wasabi crema's ass.
Condiments:
Fresh salsa
Sliced radishes
Cilantro
Shredded cabbage
Sliced Avocado
Lime wedges
Rinse and pat the shrimp dry. In a non-stick skillet heat some oil or butter, then saute shrimp until just pink and cooked through. Sprinkle liberally with seasoning mix.
Heat tortillas, make your tacos and enjoy!
I served these with amazing BBQ beans from my Sneaky BBQ friends and my version of Mexican rice:
Mexican Rice
Cooked white rice, warm
chopped yellow onion
Can of chopped green chiles, drained
Frozen corn, defrosted/drained
Crumbled feta or cojita cheese
Saute onion in butter until it is soft and a little browned/caramelize-y. Add corn and green chiles and saute until hot. Add the rice and saute all together. Season heavily with salt and black pepper. Mix in cheese so it gets a little melt-y with the hot rice mixture. More black pepper, and enjoy!
So we just got back from a wonderful trip to Paris and after most vacations I crave Mexican food. Must be my San Diego roots? We went for burritos the night we got home. Feeling like more Mexican and something other than steak or chicken, here is a recipe for quick and delicious shrimp tacos.
Shrimp Tacos - serves as many as you want, just make alot!
- Shrimp, shelled, devined and tails off - count on two medium per taco
- Citrus Grill Seasoning mix - I cheat here, my husband designed a package for it—In fact this seasoning mix is what gave me the idea for these tacos in the first place, because I have bottles and bottles in my spice cabinet.
- Corn tortillas - we like the thick handmade ones
- Wasabi crema - mix a big spoonful of sour cream and a big spoonful of mayonnaise in a bowl, thin with a little milk. Add about a half teaspoon (to taste) of prepared wasabi paste in a tube (and smear it on everything. This stuff is awesome!)
- and EVEN BETTER is Sriracha crema - do the same as above instead with a big squirt of Sriracha. Kicks the Wasabi crema's ass.
Condiments:
Fresh salsa
Sliced radishes
Cilantro
Shredded cabbage
Sliced Avocado
Lime wedges
Rinse and pat the shrimp dry. In a non-stick skillet heat some oil or butter, then saute shrimp until just pink and cooked through. Sprinkle liberally with seasoning mix.
Heat tortillas, make your tacos and enjoy!
I served these with amazing BBQ beans from my Sneaky BBQ friends and my version of Mexican rice:
Mexican Rice
Cooked white rice, warm
chopped yellow onion
Can of chopped green chiles, drained
Frozen corn, defrosted/drained
Crumbled feta or cojita cheese
Saute onion in butter until it is soft and a little browned/caramelize-y. Add corn and green chiles and saute until hot. Add the rice and saute all together. Season heavily with salt and black pepper. Mix in cheese so it gets a little melt-y with the hot rice mixture. More black pepper, and enjoy!
Sunday, February 20, 2011
A week of soups - Vegetable & whatever Soup
This is a go-to for when we need to feel like we've eaten healthy. Exactly how healthy depends on the "whatever" part of the soup, but I'll get to that below.
I devised this soup for my daughter, who several years ago announced she liked the "red vegetable soup" but didn't mean tomato (she generally hates fresh tomatoes). After making tomato soup, I figured out what she actually meant through a series of questions resulting in one-word grunts that all parents of pre-teens are probably familiar with.
Anyway here is the soup recipe - fast, easy and completely satisfying.
Fast Vegetable Soup - serves 4-8 (freeze it for a Saturday lunch)
2 carrots, peeled and chopped
2 ribs of celery plus a half-handful of the celery leaves, peeled and chopped
1/2 tsp Onion powder
1/4 tsp garlic powder
a half-handful of chopped fresh herbs (whatever you've got like chives, parsley, oregano, thyme)
OR 2 tbsp of a dried herb seasoning mix (salt-free)
3 tbsps olive oil
a 14 oz. can of tomato sauce OR half of a 6 oz. can of tomato paste
1-2 quarts/boxes of organic chicken stock (depending on how soupy you like it)
Diced zucchini (if you can get your family to eat it)
Frozen or fresh (shelled) Peas
Frozen or fresh Corn
Frozen (or fresh) Edamame
Can of kidney or garbanzo beans, drained and rinsed (whichever the fam prefers, or both)
In a large-ish, heavy pot, saute the carrots and celery in the olive oil for about 6 minutes, making sure they don't brown. Add the zucchini if you are using it, and cook another few minutes until heated but not mushy. Add the tomato sauce or paste. If using paste, work it through the vegetable mixture. Add the broth, the onion and garlic powders and the herbs. Bring to a simmer, then add the frozen stuff. My family loves Edamame so I go heavy on those. Return to a simmer and when things are heated through, add the beans. Return to simmer, and you are done. Sprinkle with red chile flakes for a kick, and/or grated parmesean cheese (green can, preferable) if you are my husband, Eat as vegetable soup, or add whatever...
The "whatever" part.
So this is where I throw in whatever I have that would be good - here is a list of things I have used. You probably have good ideas, too?!
- Cooked barley (it takes approx 45 mins to cook barley, so start it earlier. Cook it separately, freeze half for next time or for your Stuffed Peppers).
- Cooked Quinoa
- Cooked tortellini
- Cooked/leftover pasta or rice
- Cooked meatballs (TJ's frozen mini party meatballs are a fave at our house)
- Diced leftover chicken, pork, beef
- Chopped up grilled American cheese sandwich (yes, this is the husband's addition)
I devised this soup for my daughter, who several years ago announced she liked the "red vegetable soup" but didn't mean tomato (she generally hates fresh tomatoes). After making tomato soup, I figured out what she actually meant through a series of questions resulting in one-word grunts that all parents of pre-teens are probably familiar with.
Anyway here is the soup recipe - fast, easy and completely satisfying.
Fast Vegetable Soup - serves 4-8 (freeze it for a Saturday lunch)
2 carrots, peeled and chopped
2 ribs of celery plus a half-handful of the celery leaves, peeled and chopped
1/2 tsp Onion powder
1/4 tsp garlic powder
a half-handful of chopped fresh herbs (whatever you've got like chives, parsley, oregano, thyme)
OR 2 tbsp of a dried herb seasoning mix (salt-free)
3 tbsps olive oil
a 14 oz. can of tomato sauce OR half of a 6 oz. can of tomato paste
1-2 quarts/boxes of organic chicken stock (depending on how soupy you like it)
Diced zucchini (if you can get your family to eat it)
Frozen or fresh (shelled) Peas
Frozen or fresh Corn
Frozen (or fresh) Edamame
Can of kidney or garbanzo beans, drained and rinsed (whichever the fam prefers, or both)
In a large-ish, heavy pot, saute the carrots and celery in the olive oil for about 6 minutes, making sure they don't brown. Add the zucchini if you are using it, and cook another few minutes until heated but not mushy. Add the tomato sauce or paste. If using paste, work it through the vegetable mixture. Add the broth, the onion and garlic powders and the herbs. Bring to a simmer, then add the frozen stuff. My family loves Edamame so I go heavy on those. Return to a simmer and when things are heated through, add the beans. Return to simmer, and you are done. Sprinkle with red chile flakes for a kick, and/or grated parmesean cheese (green can, preferable) if you are my husband, Eat as vegetable soup, or add whatever...
The "whatever" part.
So this is where I throw in whatever I have that would be good - here is a list of things I have used. You probably have good ideas, too?!
- Cooked barley (it takes approx 45 mins to cook barley, so start it earlier. Cook it separately, freeze half for next time or for your Stuffed Peppers).
- Cooked Quinoa
- Cooked tortellini
- Cooked/leftover pasta or rice
- Cooked meatballs (TJ's frozen mini party meatballs are a fave at our house)
- Diced leftover chicken, pork, beef
- Chopped up grilled American cheese sandwich (yes, this is the husband's addition)
A week of soups - Potato Leek
We spent last weekend in Tahoe and came back completely bloated from mountain food. You know how it is, a stop at Ikeda's on the way up, big breakfast buffets, a few Snickers on the lifts, crappy lodge lunches and then out for pizza or burgers and fried items at the Bridgetender that you think you earned from your day on the slopes. Oh and a stop at the Auburn In-and-Out on the way home. Feel the bloat.
So Monday after the weekend crappy-food-fest I told the husb that we were going to eat soup all week. He didn't complain, because he knows he can plop a sheet of American cheese on top of any soup and find culinary satisfaction. Remember in my house, substantial quantities of melted cheese = happy husband.
So I pulled out a bag of TJ's frozen leeks that I had picked up a few weeks ago. I like the idea of leeks but I am lazy and don't want to clean them, so thank you TJ's! I thought Potato Leek Soup sounded good if I could make it without the heavy cream, and also keep it from getting starchy. Well, it took about 20 minutes and came out great! We had it for lunch the rest of the week. With a sheet of American cheese on top, of course.
Potato Leek Soup - serves 4-8 depending on appetites
1 bag Trader Joe's frozen leeks
2 tablespoons butter
4 potatoes, I had Russets which worked great. Peel and dice.
1 quart/box (organic) chicken stock
a few sprigs fresh Thyme, chopped (grow it, it's easy!)
a handful of chopped Parsley
about 1/2 cup milk - I used 2%
a few shakes of Frank's Red Hot sauce or whatever hot sauce you have
Salt and Pepper to taste
Melt the butter in a heavy sauce pan that holds about 6 quarts. Add the leeks and cook on medium low until they are warm, soft and melty, about 10 minutes. Watch the heat so they don't brown, you want to keep them pale and soft. When the leeks are soft to the bite, add the potatoes and about 3/4 of the box of stock, plus the Thyme. Let it simmer about 10 minutes until the potatoes are soft. Remove from the heat and CAREFULLY use your immersion blender to puree the hot soup, leaving as much or as little of the leek/potato lumps as you prefer. I like a few lumps for texture, but that's just me. (You can use a blender instead, but what a mess! DO NOT use a food processer with hot soups - a friend had her bowl explode, burn her, giant mess...bad). Stir in the parsley, milk and any additional broth to the consistency you like. Stir in the hot sauce, salt and pepper to taste.
Slice of American cheese on top - optional.
So Monday after the weekend crappy-food-fest I told the husb that we were going to eat soup all week. He didn't complain, because he knows he can plop a sheet of American cheese on top of any soup and find culinary satisfaction. Remember in my house, substantial quantities of melted cheese = happy husband.
So I pulled out a bag of TJ's frozen leeks that I had picked up a few weeks ago. I like the idea of leeks but I am lazy and don't want to clean them, so thank you TJ's! I thought Potato Leek Soup sounded good if I could make it without the heavy cream, and also keep it from getting starchy. Well, it took about 20 minutes and came out great! We had it for lunch the rest of the week. With a sheet of American cheese on top, of course.
Potato Leek Soup - serves 4-8 depending on appetites
1 bag Trader Joe's frozen leeks
2 tablespoons butter
4 potatoes, I had Russets which worked great. Peel and dice.
1 quart/box (organic) chicken stock
a few sprigs fresh Thyme, chopped (grow it, it's easy!)
a handful of chopped Parsley
about 1/2 cup milk - I used 2%
a few shakes of Frank's Red Hot sauce or whatever hot sauce you have
Salt and Pepper to taste
Melt the butter in a heavy sauce pan that holds about 6 quarts. Add the leeks and cook on medium low until they are warm, soft and melty, about 10 minutes. Watch the heat so they don't brown, you want to keep them pale and soft. When the leeks are soft to the bite, add the potatoes and about 3/4 of the box of stock, plus the Thyme. Let it simmer about 10 minutes until the potatoes are soft. Remove from the heat and CAREFULLY use your immersion blender to puree the hot soup, leaving as much or as little of the leek/potato lumps as you prefer. I like a few lumps for texture, but that's just me. (You can use a blender instead, but what a mess! DO NOT use a food processer with hot soups - a friend had her bowl explode, burn her, giant mess...bad). Stir in the parsley, milk and any additional broth to the consistency you like. Stir in the hot sauce, salt and pepper to taste.
Slice of American cheese on top - optional.
Monday, January 17, 2011
Pasta with Spinach (Arugula), Goat Cheese, Sausage & (Sundried) Tomatoes
Like most everyone, I have a few go-to pasta dishes that I probably make way too often.
I like this one because I can load it with sauteed spinach or arugula and somehow the child will eat it without complaint. I think it's because everything else is so satisfying. The (sundried) tomatoes are in parens because I recently mentioned this recipe to a friend who says she HATES sundried tomatoes. Ok Ashley, and for you and the other haters out there, throw in fresh ones like Sweet 100s or other Cherry tomatoes after the mushrooms cook.
Pasta with Spinach, Goat Cheese, Sausage & (Sundried) Tomatoes - for 4 or so
Whatever sort of pasta you like (I like whole wheat but cook regular spirals for the family)
6 chicken basil-type sausages (any flavor you like that goes with the other ingredients will do - last night I used chicken feta, I think)
3/4 cup sundried tomatoes packed in oil
A large amount of cleaned baby spinach or arugula - I show arugula in the photos but hey, use what you've got!
8 (baby portabella or button or cremini) mushrooms, cut in half and sliced (optional)
1 small package of mild goat cheese
While water is heating to cook your pasta, slice the sausages in approximately 1/4" rounds, small enough to be bite size but not too thin.
Once pasta water is boiling, cook as directed.
While pasta is cooking, saute sausage and sundried tomatoes with their oil in a large saute pan until sausages begin to brown. Add (optional) mushrooms and continue cooking for approx three minutes.
When mushroom are beginning to look cooked, load on the spinach/arugula.
You might need to add it to your pan in a few separate additions as it begins to cook down and make room in the pan. Mix gently into sausage mixture. When all of the spinach/arugula is wilted and just cooked, spoon little globs of the goat cheese over the top of your pan and turn the heat off.
Hopefully your pasta will be about done now and you can drain it while the goat cheese gets nice and melty on the top of your sausages, tomatoes, (mushrooms) and spinach/arugula.
Serve immediately over pasta with a shake of red pepper flakes if you like a little kick, like me.
Tuesday, January 11, 2011
Poaching Chicken Breasts
Ok this will be quick.
Since I just gave you the Chicken Posole recipe, you probably want to know how to poach chicken breasts? I have spent years trying to get it right, and so often have ended up with nasty dry globs of sawdust. And I just can't bring myself to buy store-prepared rotisserie chickens pumped full of salt or that prepackaged cooked chicken. So gross.
But no more angst - here's what I've learned from all of my mistakes. Three ways to get moist, delicate chicken breasts.
1. Pretty much the best way to poach chicken breasts is in a slow cooker. **I have to say right now, that you need to follow all safe handling instructions for cooking chicken so that no one gets sick**
http://www.fsis.usda.gov/factsheets/basics_for_handling_food_safely/index.asp
Ok, that said, I usually put 4-6 small breasts (cut them in half if they are the giant kind) in my slow cooker and cover with chicken broth or water.
Put the lid on, cook on high for approximately 3 hours.
Check in at the three hour mark, chicken should be 155-160º internal temp. Shred with two forks. Done perfectly. How easy is that?
2. Ovens work for fake poaching. Earlier this week I put four breasts in a square glass baking dish and added a little water. I covered it with parchment and baked in a preheated 400º oven for about 30 minutes. Internal temp 150º and let them rest, covered with the parchment, until the internal temp reads 160º.
3. The stovetop works, but this can be tricky. Don't let them go even a few minutes too long. Fill a deep-ish saute pan or medium saucepan with water, enough to cover chicken. When it comes to a boil, add breasts, cover and reduce heat to low. They should take about 15 minutes depending on size and thickness. Shred asap.
Since I just gave you the Chicken Posole recipe, you probably want to know how to poach chicken breasts? I have spent years trying to get it right, and so often have ended up with nasty dry globs of sawdust. And I just can't bring myself to buy store-prepared rotisserie chickens pumped full of salt or that prepackaged cooked chicken. So gross.
But no more angst - here's what I've learned from all of my mistakes. Three ways to get moist, delicate chicken breasts.
1. Pretty much the best way to poach chicken breasts is in a slow cooker. **I have to say right now, that you need to follow all safe handling instructions for cooking chicken so that no one gets sick**
http://www.fsis.usda.gov/factsheets/basics_for_handling_food_safely/index.asp
Ok, that said, I usually put 4-6 small breasts (cut them in half if they are the giant kind) in my slow cooker and cover with chicken broth or water.
Put the lid on, cook on high for approximately 3 hours.
Check in at the three hour mark, chicken should be 155-160º internal temp. Shred with two forks. Done perfectly. How easy is that?
2. Ovens work for fake poaching. Earlier this week I put four breasts in a square glass baking dish and added a little water. I covered it with parchment and baked in a preheated 400º oven for about 30 minutes. Internal temp 150º and let them rest, covered with the parchment, until the internal temp reads 160º.
3. The stovetop works, but this can be tricky. Don't let them go even a few minutes too long. Fill a deep-ish saute pan or medium saucepan with water, enough to cover chicken. When it comes to a boil, add breasts, cover and reduce heat to low. They should take about 15 minutes depending on size and thickness. Shred asap.
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