Equipment
* optional
Ingredients
Protein
- 450 g boneless skinless chicken breast, raw
Aromatics & Broth Base
- 1000 ml water, cold
- yellow onion, halved
- carrot, roughly chopped
- celery, roughly chopped
- 3 garlic, smashed
- fresh parsley, whole sprigs
- 2 g whole black peppercorns
- 10 g kosher salt
Nutrition (per serving)
Method
Place the raw chicken breasts, halved onion, chopped carrot, chopped celery, smashed garlic, parsley sprigs, black peppercorns, and kosher salt into a medium saucepan.
Pour the cold water over the ingredients, ensuring the chicken is completely submerged by at least 2 centimeters. Add a little more water if the chicken is exposed.
Place the saucepan over medium-high heat and bring the liquid to a gentle boil.
Immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer very gently. The liquid should barely bubble. Poach until the internal temperature of the thickest part of the chicken reaches exactly 74°C/165°F, which takes about 12 to 15 minutes.
Use tongs to carefully remove the cooked chicken from the broth. Transfer it to a clean cutting board and let it rest for 5 minutes before slicing, dicing, or shredding.
Strain the remaining liquid through a fine mesh strainer into a bowl or airtight storage container. Discard the spent vegetables and aromatics. Reserve this clear, highly flavorful broth for sipping or as a base for soups.
Chef's Notes
- Starting with cold water rather than dropping chicken directly into boiling water ensures even cooking from edge to center and yields a noticeably more tender result.
- When handling raw chicken during prep, ensure all cutting boards, utensils, and hands are thoroughly washed with hot soapy water immediately afterward to prevent cross-contamination.
- To maximize the lifespan and succulence of the cooked chicken, store the meat completely submerged in its own strained poaching liquid in the refrigerator.
- The leftover poaching liquid is essentially a quick, fortified chicken stock. It is delicate and extremely flavorful; season it lightly with extra salt and enjoy it as a hot sipping broth or use it to cook rice and quinoa.
- Always rely on a digital meat thermometer for poultry. Carryover cooking will occur during the resting phase, so if you cover the chicken tightly with foil while resting, you can pull it at 71°C/160°F to ensure it safely coasts up to the required 74°C/165°F mark without drying out.
Storage
Refrigerator: 4 days — Store cooked chicken submerged in the strained broth to retain maximum moisture.
Freezer: 3 months — Freeze chicken and broth together in an airtight container.
Reheating: Reheat gently in the broth over low heat until just warmed through to avoid overcooking.
