Poaching, I feel, is a very under-rated way to cook chicken. It is an easy, no fuss method, and it leaves you with a moist breast that is especially great in chicken salad.
Another bonus to poaching is that you are left with a nice flavored quick broth that can be used in place of store-bought chicken broth.
I will be using poached chicken for Buffalo Chicken Wonton Cups later today, so thought it might be helpful to post a little “how to” method to start this process.
- 2 bone in chicken breasts, completely thawed
- 1/4 tsp. whole black peppercorns
- 1 carrot, cut in half or 6 whole baby carrots
- 1 stalk celery, cut in half
- 1 tsp. coarse kosher salt
- 1 bay leaf
- Pot that will hold chicken and enough water to cover breasts by 1 inch
- Tight fitting lid
- Place thawed chicken breasts in bottom of pot. Add enough water to cover chicken breasts by 1 inch.
- Add remaining ingredients.
- Bring water to a heavy simmer over medium-high heat for 8 minutes. During this time you can skim the broth if you plan to use it for something later.
- Turn off heat and cover with tight-fitting lid. Let sit for 20 minutes.
- Make sure chicken is thoroughly cooked to 165F using an instant-read thermometer.