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Poached chicken breast

  • Raw Chicken Breast, boneless, skinless
  • Chicken Stock or Water, cool or room temperature
  • Herbs (optional)
  1. Bring up to heat. Put ingredients in heavy-bottomed stockpot. Heat until water temperature reads 80ºC (175ºF). Reduce heat and partially cover to maintain temperature.
  2. Poach chicken 10 minutes. Remove stockpot from heat and let sit 15 minutes until internal temperature of the breasts reads 68ºC (155ºF).
  3. Remove chicken.

Store up to 3 days chilled in an airtight container.

  1. Haynes, Fiona and Danilo Alfaro. "How to Make Perfectly Poached Chicken Breasts." The Spruce Eats. 19 July 2008. ↩