rescuing rubbery chicken
I poached some chicken at too high a heat, and now it's rubbery. I'm letting it cool down in the broth. But is there any way to save it, or should I just ditch it and start over?
I don't think you can "de-rubberizr" chicken but I don;t think you should ditch it either. You can just chop it up and make a nice hash.
Yep- I tend to toss the finely-shredded chicken with a sauce or combine it with lots of other things (like vegetables) to downplay the texture issues.
For example, to supplement the other suggestions
-toss with an ancho chilie -based sauce for enchilada filling
-toss with BBQ sauce for sandwiches
-mix with sauteed napa cabbage, carrots and mushrooms flavored with soy sauce, ginger and sesame oil for a dumpling filling