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Poached Chicken Breast

poached chickenPoaching is really easy to do and in the end you end up with a very moist piece of chicken. It’s a technique we don’t hear too much about so I figured I would post this.

Here is what I did:

  1. In a pot with a lid that fits tight, I added enough water to cover the chicken. Do not put the chicken in the pot yet.
  2. To the water I added one medium onion, 1 carrot, 1 celery stalk, half a lemon all sliced very thin, couple sprigs of parsley, tsp dry thyme and 1 tsp of salt.
  3. Bring the water to a boil and allow it to slow boil for 30 min to cook all we added to the pot.
  4. After 30 minutes submerge your skinless chicken into the water, cover with the lid and take it off the heat.
  5. Check the water temp in about 15 min, if need bring it back to 180-190 degrees, you want to maintain that temp. You can do this by checking the water temp every 15 min and turning the heat on JUST to bring the water to temp, then turn off the heat.
  6. Once the chicken reaches an internal temp of 170 degrees remove the lid from the pot and allow it to cool down. The chicken will be perfectly poached. The result will be a very moist piece of poached chicken. 

Great to use for so many dishes, I am gonna chill mine in the fridge then slice.
– Daniel Mancini

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