Ingredients:

  • 4 cups (950ml) Chicken Broth (low-sodium preferred)
  • 1 medium Onion, quartered
  • 2 Celery stalks, roughly chopped
  • 1 Carrot, peeled and roughly chopped
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh Thyme (or 1/2 teaspoon dried)
  • 1 Bay Leaf
  • 1 teaspoon (5g) Black Peppercorns
  • 1 teaspoon (6g) Salt (or to taste)
  • 4 boneless, skinless Chicken Breasts (about 6 oz/170g each), trimmed of excess fat

Instructions:

  1. Combine chicken broth, onion, celery, carrot, garlic, thyme, bay leaf, peppercorns, and salt in the saucepan.
  2. Bring the broth to a gentle simmer over medium heat. Reduce heat to low and simmer for 10 minutes to develop flavors.
  3. Gently place the chicken breasts into the simmering broth, ensuring they are fully submerged.
  4. Maintain a gentle simmer (small bubbles, not a rolling boil). Cover the saucepan and poach for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. This is the key to perfectly poached chicken breast.
  5. Remove the chicken breasts from the broth using tongs or a slotted spoon. Place on a plate or cutting board and let rest for 5-10 minutes before slicing or shredding. This allows the juices to redistribute, resulting in a more tender and moist chicken.
  6. Cool the leftover poaching liquid and use it as stock base. Store the poached chicken in the fridge for up to 3 days.