The article discusses the cooking methods of braising and poaching chicken, highlighting their differences in how much the meat is submerged in liquid. Braising involves searing the chicken to develop a flavor crust, followed by simmering in liquid, partially covering the meat to maintain crispiness. Poaching, on the other hand, entails fully submerging the chicken in a gentle simmer, which ensures tenderness and flavor infusion. It emphasizes that both techniques can lead to juicy, flavorful chicken when done correctly.
While they both involve the chicken bathing in a hot liquid, the biggest difference between braising and poaching is how much the meat is submerged in the cooking liquid.
Braising usually starts by searing the meat in a hot pan to develop a nice crust that will lend more flavor and lock in moisture.
When braising, it's a good idea to check in on the food occasionally, to make sure there's enough liquid.
Poaching chicken is the gentlest way to cook it, allowing for tenderness and flavor enhancement without risking dryness.
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