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- Culinary Arts & Cooking Techniques
Perfect Poached Chicken
- 2 Skinless Chicken Breasts
- 2 cups of Chicken Stock
- 1 Bay Leaf
- 1 or 2 tsp of Dried Mixed Herbs
Place the chicken breasts In a heavy based saucepan and add the stock, bay and herbs. Bring to the boil and then reduce to the lowest setting so that it simmers very gently. Place the lid over the saucepan partly and let it simmer for 10 minutes.
After the ten minutes are up, turn off the heat, place the lid on fully and let it stand for 15 - 20 minutes in the hot stock and herbs.
The chicken will come out cooked through and still very moist and tender. You can then use it shredded, sliced or cubed in any recipe you like.