Transcript:

Poaching chicken breast is an excellent way to cook chicken without drying it out.

Place the chicken in a pot with a large pinch of salt and aromatics. The salt helps season the chicken throughout the poach and the aromatics will impart flavor. Cover with cold water and gently heat on the stove.

The goal is to poach: not boil! Keep the water below a simmer. There should be very minimal movement and the water temperature should hover around 170 degrees ensuring the breast won’t over cook.

Remove the chicken once it has reached an internal temperature of 155 degrees. This typically takes 10-15 minutes. Allow to cool before slicing, shredding or dicing.