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Sep 10, 2008 08:42 AM

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?

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  1. 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.

    1. Once it's rubbery I don't think there's any way to imrpove the texture. I would shred it and use it to make quesadillas or soup, or whatever you think could use an addition of shredded chicken. Or chop it fine and make chicken salad.

      1 Reply
      1. re: jlafler

        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

      2. Just shred it finely along the grain. It will serve you well in any number of dishes.