Perfectly Poached Chicken Breast

This is a recipe based on temperatures. Water boils at 212 degrees F. Chicken breast is perfectly and tender cooked when it reaches 160-165 degrees F.

Traditionally we poach chicken breast in 212 degree boiling water and before you know it the chicken is way above 165 and often reaches 200!!!! Overdone DRY chicken!!

My new method is similar to the sous vide method where food is cooked in a hot water bath to a certain temperature.

You need to stay near the stove top when you make this because it happens quick! Once you combine the chicken, vegetables, seasonings and cold water in a large pot, place it over high heat. Using an instant read thermometer, check the temperature of the water every 2 minutes! Within a few minutes the water will reach 180 degrees . When it does, put the lid on and take the pot off the heat. I guarantee it will be the best chicken you’ve ever had and you’ll be able to use it as you like in salads, wraps, tacos etc

Ingredients

• 2-4 chicken breasts, if they are large, cut them in half: try to keep sizes about the same
• 2 stalks celery, cut in 2-4 inch pieces
• 1 medium onion, peeled and quartered
• 2 carrots, peeled and cut in 2-4 inch pieces
• 1 tablespoon salt
• 2 bay leaves
• 1 whole allspice
• 10 whole black peppercorns

Directions

1. In a large pot combine all the ingredients. These are my go to seasonings, but you can choose your own.
2. Add cold water and fill pot to cover chicken and vegetables by 2 inches.
3. Place pot on medium high heat and stand at the stove.
4. With your instant read thermometer check the water temperature every 2 minutes. Don’t let it go above 180 degrees. It only takes a few minutes
5. When the water temperature is 180 degrees, remove the pot from the heat and cover it.
6. Check the internal temperature of the chicken every 1-3 minutes. If the pieces are various sizes you’ll have to check each piece.
7. The water cools down once it’s off the heat. If you’re getting impatient and the chicken isn’t quite done you can put it back on the heat again, but don’t let the water get above 180 degrees! Do this only a minute or two and watch closely!
8. When each piece of chicken reaches 160 degrees, remove it from the pot and place it in a colander to drain and cool. I use 160 degrees as my guide because food continues to cook after it’s removed from the heat source. So the 160 degree chicken will increase to 165 while it’s cooling.
9. Save the broth to make soup or risotto!
10. Voila!

Enjoy!