Easy and perfect poached chicken
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
A gentle cooking method (think calm simmer; no vigorous boiling) is the key to tender, succulent poached chicken that can be the base for endless healthful meals. Poaching is a versatile cooking method because the broth can be infused will an array of flavorful elements like whole spices, aromatics, herb sprigs, and different vegetables. This recipe produces a flavorful basic broth for poaching. The cooked chicken can be shredded for chicken salad, chopped for soups or pasta dishes, but into strips for tacos, or eaten whole with a fork and knife.
Ingredients
Fresh thyme
10 sprig(s)
Fresh parsley
10 sprig(s)
Lemon
1 item(s), large
Water
16 cup(s)
Bay leaf
1 leaf/leaves
Celery
1 rib(s), large
Shallot(s)
2 large
Peppercorn
1 tsp
Kosher salt
1 Tbsp
Uncooked boneless skinless chicken breast
3 pound(s)
Instructions
1
Tie thyme and parsley together with kitchen twine. Cut three slices of lemon; squeeze juice from remaining lemon.
2
Add thyme, parsley, lemon slices, lemon juice, water, bay leaf, celery, shallots, peppercorns, and salt to a large Dutch oven or straight-sided skillet; bring to a boil over high heat. Reduce heat to medium and add chicken so it’s fully submerged (if chicken is not submerged, add boiling water to fully cover chicken).
3
Allow water to regain heat so that particles in the liquid are moving and the surface is steaming but there are no bubbles rising; then lower heat to medium-low (adjust heat as necessary so that water never simmers).
4
Poach chicken until it is just cooked through, about 15-20 minutes, depending on thickness; a meat thermometer inserted into the thickest part should register 165°F.
5
Remove chicken from liquid; let cool, loosely covered, at room temperature. If not using chicken right away, refrigerate until ready to eat.
6
Serving size: 1 breast
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