How to Poach Chicken

Poached Chicken

I always like to have a few quart bags of cooked chicken and beef in the freezer.  It often eliminates one step in a recipe and makes life a little easier.  A few years ago I discovered the method of poaching chicken as a means of keeping cooked boneless, skinless chicken from drying out when it cooks.  This works beautifully!

Poached Chicken
  • ½ medium onion, halved
  • 1 medium carrot, cut into large chunks
  • 1 celery stalk, cut into large chunks
  • 2 garlic cloves
  • ½ lemon sliced, optional
  • 1 teaspoon coarse salt
  • 1 teaspoon black peppercorns
  • Thyme or parsley
  • 4 boneless, skinless chicken breast halves (about 8 ounces each)
  1. In a large pot, combine all ingredients except chicken.
  2. Cover with water by ½ inch and bring to a boil over high.
  3. Add chicken.
  4. Bring back to a boil and cook for 3 minutes.
  5. Cover pot and remove from heat.
  6. Let stand until chicken is cooked through, 15-18 minutes, turning chicken once.
  7. Remove chicken from liquid immediately.



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