Ingredients
Equipment
Method
- Take chicken out of the fridge 30 minutes before cooking.
- Fill a saucepan with enough water so the chicken will be submerged with at least 2 inches of water above it, in a single layer.
- Add optional flavorings: squeeze in lemon juice, add used lemon pieces, bay leaf, and garlic.
- Bring water to a full rolling boil.
- Place chicken breasts in the boiling water and put the lid on. Bring back up to the boil, then immediately remove saucepan from stove.
- Set aside for 20 minutes. Chicken is safe in the water for up to 45 minutes to 1 hour without overcooking.
- Remove chicken from water. Slice 90 degrees across the grain, dice, or shred as desired. Serve immediately or store.
Notes
Do NOT add salt or salted ingredients to the poaching water as it affects the boiling and cooling point. For 10 oz (300g) breasts, leave in water for 25 to 30 minutes. For high altitude: boil chicken for 1 minute before removing from stove, then let sit 20 minutes and check internal temp (151 degrees Fahrenheit / 66 degrees Celsius). Store whole (uncut) in an airtight container in fridge for up to 4 days.
