Equipment
Ingredients
Chicken
- 600 g chicken breast, boneless, skinless
Aromatics & Broth
- 1500 ml water, cold
- 1 onion, quartered
- 2 celery, roughly chopped
- 2 bay leaves, dried
- 4 thyme, fresh sprigs
- 5 g black peppercorn, whole
- 10 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 258 kcal
- Protein
- 31 g
- Carbohydrates
- 0 g
- Fat
- 14 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 95 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 96 mg
- Potassium
- 330 mg
- Calcium
- 17 mg
- Iron
- 1.1 mg
- Magnesium
- 38 mg
- Phosphorus
- 261 mg
- Zinc
- 1.2 mg
- Vitamin A
- 36 mcg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.4 mg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.14 mg
- Niacin
- 14.9 mg
- Folate
- 6 mcg
- Water
- 104 g
Sources: USDA FoodData Central
Method
Place the chicken breasts in a single layer at the bottom of the medium saucepan. Add the quartered onion, chopped celery, bay leaves, thyme sprigs, whole peppercorns, and kosher salt.
Pour the cold water into the saucepan until the chicken is submerged by approximately 2.5 centimeters. Starting with cold water ensures the chicken cooks evenly from the outside in.
Place the saucepan over medium heat and slowly bring the liquid to a gentle simmer, aiming for around 80C/175F. Do not let the water come to a rolling boil, as vigorous boiling will make the meat tough.
Once barely simmering, cover the saucepan with a lid, reduce the heat to low, and poach for 10 to 15 minutes. Check the internal temperature of the thickest part of the chicken using an instant-read thermometer; it must reach 74C/165F.
Remove the saucepan from the heat. Allow the chicken to rest in the warm poaching liquid for 5 minutes. This gentle cooling phase helps the muscle fibers relax and retain their juices.
Use tongs to transfer the cooked chicken to a cutting board. Let it cool slightly before slicing, dicing, or shredding for your intended use.
Chef's Notes
- Never throw away the poaching liquid. Once the chicken is removed, strain the aromatics from the water; you now have a light, flavorful chicken broth perfect for cooking rice, quinoa, or starting a soup.
- For additional flavor depth, you can substitute up to a third of the water with a dry white wine or add half a lemon to the aromatics.
- If you plan to serve the chicken completely chilled, let it cool down entirely submerged in its poaching liquid in the refrigerator. This yields the absolute tenderest result for chicken salads.
Storage
Refrigerator: 4 days — Store in a small amount of the cooled poaching liquid to retain maximum moisture
Freezer: 2 months — Slice or shred before freezing; thaw overnight in the refrigerator
Reheating: Gently warm shredded or sliced chicken in a splash of water or broth over medium-low heat to avoid drying it out.
Troubleshooting
Tough, dry, or stringy chicken
Cause: The cooking liquid boiled vigorously, or the chicken was cooked well past the safe internal temperature.
Fix: Cannot be fixed, but the meat can be finely shredded and mixed with mayonnaise or a rich sauce to mask the dry texture.
Prevention: Maintain a bare simmer and use a thermometer to remove the chicken exactly when it reaches 74C/165F.
Chicken is pink in the center and below 74C/165F
Cause: Removed from the heat too early, or the chicken breasts were exceptionally thick.
Fix: Return the chicken to the simmering liquid for an additional 3 to 5 minutes until fully cooked.
Prevention: Always verify the temperature at the thickest part of the largest breast before resting.
Cultural Context
Poaching is a foundational culinary technique championed in classic French gastronomy, designed to gently cook delicate proteins without the introduction of additional fats or harsh, dry heat. This slow, wet cooking environment preserves the natural integrity and moisture of the poultry.
