Poached Chicken Breasts
Martha Stewart's Cooking School, Episode 111
- 2 bone-in, skin-on chicken breast halves
- 1 medium carrot, halved crosswise
- 1 medium rib celery, halved crosswise
- 3 sprigs flat-leaf parsley
- 2 sprigs fresh thyme
- 2 fresh bay leaves
- 1/4 teaspoon whole black peppercorns
- 1 teaspoon coarse salt
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
- Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
- Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
- Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
- Separate meat from the bones and cut as desired.
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