Poached chicken

Poached chicken

By
From
Dig In!
Makes
200 g chicken breast
Photographer
Mark Roper

It’s simple to poach a chicken without thermometers and timers. You need to use chicken stock for the poaching liquid, then build on the flavours. The more you add to the liquid, the more flavour you get in your chicken. I generally poach a chicken breast on the bone and with the skin on. You can poach a skinless breast fillet if you want, but do it gently.

Ingredients

Quantity Ingredient
200g chicken breast, bone in and skin on
500ml chicken stock
2 carrots, offcuts
2 celery stalks, offcuts
2 bay leaves
5 peppercorns
salt, to taste

Method

  1. Place all the ingredients in a medium saucepan, including the chicken breast, ensuring the chicken is just covered in liquid. Turn on the heat to medium, wait for the liquid to start simmering, then turn it off and let the chicken cool down in the stock. The chicken should be cooked in about 30 minutes, but the longer it cools in the liquid the better.
  2. Remove the chicken from the stock and discard the skin. Perfect! Your left-over stock will make a perfect base for soup.
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