Tender Poached Chicken
Adapted from Daniel Gritzer on May 10, 2025
Prep:
5 minutes
Cook:
45 minutes
Total:
50 minutes
Ingredients
Serves/makes 2
Instructions
1.
In a large saucepan, combine water and salt, stirring to dissolve the salt.
2.
Add chicken and aromatics to the water.
3.
Set the saucepan over medium-high heat until the water temperature reaches between 150°F and 160°F (65°C to 71°C) on an instant-read thermometer.
4.
Adjust the heat to maintain the water temperature in the 150–160°F range. (It's okay if the temperature fluctuates a little, but try to keep it above 150°F and below 170°F.)
5.
Cook the chicken until the thickest part registers 150°F (65°C) on an instant-read thermometer, about 30 minutes to 1 hour. (Timing is influenced by the temperature at which you hold the poaching liquid and the size of the chicken breast used.)
6.
Remove chicken from the broth and let it cool.
7.
Strain broth through a fine-mesh strainer.
8.
Refrigerate chicken either submerged in cooled broth or the two components separately in airtight containers until ready to use.
Related
Misc.
Notes
For this quantity of chicken, roughly one medium or large onion, one medium or large carrot, one or two celery ribs, and a few cloves of garlic , and a few parsley sprigs would be an appropriate amount
There is no need to be precise with the aromatics; you can adjust based on your preference.
Using a thermometer to track the water and chicken's internal temperature ensures accurate cooking without guesswork.
The poaching liquid can be saved or sipped as a light broth or stock.