The other night I cooked two chicken maryland pieces in a water bath. You can check the details of how I cooked them in that post.
I finished one piece on Sunday by searing it with a gas torch.
Tonight, I “poached” the second piece which I’d kept in the refrigerator. While the chicken was cooked, it needed gentle reheating. I could have done it in the water bath, but to add a little flavour I poached the chicken in some leftover beef broth from cooking beef short ribs in a pressure cooker.
As the beef broth thickened, I transferred the chicken to a dinner plate and then added some pure pouring cream and butter to the frypan. The sauce was amazing.
The chicken was delicious. The muscles had tightened up in the refrigerator and the gentle heating kept it succulent. The meat was firm yet tender. The beef broth added a lovely flavour to the chicken.
If you have a water bath and precision cooker, I recommend trying chicken maryland.
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