Poached Chicken

“To cook food gently in liquid just below the boiling point” is how classic French cookbooks define poaching. Poaching gently cooks low and slow resulting in delicate flavorful foods. While the food is poached it imparts some of its flavor into the liquid and vise vesa the liquid infuses the ingredient being poached. Poaching is a gentle cooking technique that is moist-heat below boiling temperature and held just under simmering.

The ideal poaching temperature is between 170°F and 180°F. At this constant temperature the meat cooks and remains tender without getting tough. The most important thing is to never let the liquid come up to a boil, poaching is a low-and-slow cooking method. 

You can poach any food that will hold its shape during a long cooking time submerged at lower temperatures. This includes foods like: asparagus, leeks, potatoes, chicken, eggs, meat, tree fruits like; peaches, pears, plums, quinces, seafoods; salmon, scallops and white fish.

Today were poaching chicken, its great in soups, added to enchiladas, salads or in stews. Boneless, skinless chicken breasts is poached in lightly-seasoned water with whole spices; bay leaves, garlic and black peppercorn other aromatics like ginger, cumin, star anise, herbs like rosemary, thyme are delicious too. If water is too plain for you poaching in vegetable or chicken stock, beer or wine is also popular. The chicken turns out moist, tender and is a blank slate ready to be used as you wish.

How to Poach Chicken Breast

1. Place the boneless, skinless chicken breasts in a soup pot or a sauce pan. 
2. Add cold water or chicken stock and fill the pan until the chicken breasts are fully submerged. Add the spices; bay leaf, peppercorns and garlic. 
3. Bring the water gently up to medium heat low simmer temperature, adjust the heat, reduce if needed and cover the pan. Simmer for 10-12 minutes. Time also depends on the thickness of the chicken breast.
4. Check for doneness! The internal temperature of the thickest part of the chicken should be 165°F. Once the chicken is done, take it off the heat. 
5. Allow the chicken rest in its poaching liquid for a few minutes. As the chicken rests in the broth, it will reabsorb some of the moisture it released during cooking. Resulting in succulent, tender and moist poached chicken.
6. The broth can be seasoned and enjoyed as a consommé.
7. Other aromatics can be added. Spices like star anise, ginger, will give an Asian flavor. Herbs like thyme rosemary are delicious.
8. A word about salt! I prefer adding salt after the chicken cooks, salt draws out moisture from the meat drying the meat. Once the chicken cooks then season the broth.

Patience is the key to perfectly poached chicken breast.