Poaching chicken breasts on the bone results in more flavorful and juicy meat than poached boneless breasts. It’s also harder to overcook the meat. The aromatics used in the poaching liquid below are designed to add flavor to the chicken, but Basic Chicken Stock (page 41) can be used to similar effect. Poached chicken has myriad uses: add shredded chicken to soups, casseroles, pot pies, and Mexican dishes such as enchiladas, burritos, and quesadillas, or to all kinds of green salads. This one’s a particular favorite: Cut the chicken in to 1-inch pieces and toss with chopped tomatoes and cucumbers, torn fresh basil leaves, shredded Romaine, and a creamy dressing, such as Green Goddess (page 359).
Recipe information
Yield
Makes 2 breast halves
Ingredients
Preparation
Step 1
Poach chicken Place chicken in pot just large enough to hold it with about 3 inches of room on top. Add water to cover by 1 inch. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt. Bring water to just under a simmer over medium-high heat (bubbles should start forming around edges of pot and rising to surface, but there should be no bubbles in center of pot). Reduce heat to medium-low to keep temperature constant (it should be between 170°F and 180°F). Cook, skimming foam from surface as necessary, until an instantread thermometer inserted in the thickest part of the breast registers 160°F, 15 to 18 minutes after the liquid reaches the right temperature.
Step 2
Strain and cool Transfer chicken to a heatproof bowl. Strain liquid and pour over poached chicken; let cool in liquid (this will keep the chicken moist and tender). When chicken is cool, or you are ready to serve it, separate meat from bones, discard skin and bones. Slice chicken against the grain into 1-inch pieces, if desired.
