Poached Chicken
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Poached Chicken
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A practical staple for quick, nourishing meals. Simple to prepare and ready in just 20 minutes.
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Ingredients
- 2 large chicken breasts bone-in, skin-on
- 2-3 cloves garlic skin on
- 4 whole peppercorns
- 1/2 teaspoon kosher salt
- 2 small bay leaf
- 1 medium carrot peeled and chopped
- 1 talk celery optional
- 1 bundle herb stems optional
Instructions
- Place all of the ingredients in a medium pot. Cover with one inch of cool water.
- Place the pot over medium heat and bring to a LOW simmer - look for tiny bubbles to form around the edges of the pot and white foam to float to the top. You want between 170°F (77°C) and 180℉ (82℃). Measure it! When you are at 170℉, reduce the heat to low.
- Maintain this low 170℉ poaching temperature for about 18-20 minutes. Keep an eye on the pot (I multitask in the kitchen), keeping it low and slow.
- With an instant-read thermometer, measure the chicken breast in the thickest part. It should read 160℉ (70℃). Poach for a few minutes longer if it's not quite there yet.
- Remove the pot from the heat and carefully lift out the chicken, transferring it to a dish to cool. Let the breasts rest for a bit, and when cool, remove the skin and shred the meat off the bone with a fork.
- Strain and reserve the poaching liquid. Divide the poached chicken among reusable container and top with poaching liquid to help it stay moist. Cool completely, then cover and refrigerate.
- Poached chicken will keep, refrigerated, for up to 4 days. And up to 6 weeks. frozen.
Notes
- Use bone-in, skin-on for the most juicy and tender poached chicken.
- Don't boil the chicken! Keep an eye on it and don't let the water ever bubble.
- Use a meat thermometer to achieve the perfect temperature.
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