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Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with braising.

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.

Poaching is a healthy method of cooking chicken because no fat is added. It retains the chicken's flavor, tenderness and moisture through a gentle simmering process. Poaching is an especially good method to use when cooking chicken that normally has tougher meat, such as stewing hens and chicken that has a tendency to be a little dry, such as skinless breasts.

Steaming is an ideal method for cooking boneless chicken breasts and small whole birds such as Cornish hens. It retains the flavor, tenderness and moisture through the use of steam.

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