A practical staple for quick, nourishing meals. Simple to prepare and ready in just 20 minutes.
Course Lunches
Cuisine American
Keyword Dairy-Free, Gluten-free
Essential Ingredient Chicken
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 3cups
Ingredients
2largechicken breastsbone-in, skin-on
2-3clovesgarlicskin on
4wholepeppercorns
1/2teaspoonkosher salt
2smallbay leaf
1mediumcarrotpeeled and chopped
1stalkceleryoptional
1bundleherb stemsoptional
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.