Poached Chicken Breasts

This is a recipe for basic poached chicken breast, which forms the basis of many other recipes, including classic chicken salad. The key to making tender and juicy poached chicken breasts is to ensure that they don't overcook and become as tough and tasteless as a rubbery board. My preferred method is to place the whole chicken breasts in room temperature salted water (other aromatics are optional), bring to a boil, remove the pot from the heat, cover and let sit for about 15-20 minutes before removing the meat to a board to cool. 

INGREDIENTS: 

4 boneless, skinless chicken breasts (about 3 lbs. total)

Poaching Liquid:

4 quarts (8 cups) water

3 tbsp. kosher salt

Optional aromatics:

1 small onion, 1 carrot, 1 stalk celery - all cut into large dice

3-4 sprigs fresh parsley

1 tsp. whole black peppercorns

1. Combine water, salt and optional aromatics into a large pot and stir to combine. 

2. Add the chicken breasts to the pot and bring to a boil over high heat. 

3. As soon as the liquid comes to a boil, remove the pot from the heat, cover with a lid. After 15-20 minutes, test the thickest part of each chicken breast with a temperature probe - once it reaches an internal temperature at least 150F but no more than 160F, remove the chicken breasts to a chopping board to let cool (they will continue to cook a bit from the residual heat).

4.When the chicken breasts are cool enough to handle, chop or slice, according to the recipe you are using them in.

4 large chicken breasts

Poaching liquid with aromatics

As soon as the liquid comes to a boil, remove the pot from the heat, cover and let sit. Test internal temperature of the chicken breasts after 15-20 minutes and remove to a chopping board when it has reached 150F.

Once the chicken breasts have cooled enough to handle, dice or slice as needed, per the recipe you are using them in.