Ingredients Meat & Poultry Chicken Chicken Breast Recipes Poached Chicken Breast with Salsa Verde Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 You can poach the chicken a day ahead and serve it cold; it is delicious in salads and sandwiches. The poaching liquid can be reserved as a base for soup or frozen for up to three months. Ingredients 8 cups homemade or low-sodium store-bought chicken stock 8 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 2 garlic cloves, peeled 1 bay leaf 12 whole black peppercorns Coarse salt 6 medium carrots, peeled and halved, or 12 small carrots 4 bone-in chicken breast halves with skin (about 3 pounds total) Salsa Verde for Poached Chicken Breast, for serving Directions Place stock, parsley, thyme, garlic, bay leaf, peppercorns, 2 teaspoons salt, the carrots, and chicken in a pot. Add enough cold water to cover by about 1/2 inch. Clip a candy thermometer to side of pot. Heat over medium-high heat until temperature of the stock reaches 170 degrees (liquid should be moving beneath the surface but no bubbles should appear). Cook, adjusting heat to keep the liquid between 170 degrees and 180 degrees and the surface still, until an instant-read thermometer inserted into thickest part of chicken breast registers 165 degrees, 18 to 24 minutes. Using a slotted spoon, remove chicken from liquid. Let stand until cool enough to handle. Remove skin, and cut breast along bone to remove meat in one piece. (Chicken can be covered partially with broth and then topped with parchment paper and refrigerated overnight.) Slice chicken crosswise. Divide chicken and carrots among 4 plates. Spoon 1 tablespoon poaching liquid and 2 tablespoons salsa over each chicken breast, and season with salt if desired. Cook's Notes To avoid straining, tie the herbs and peppercorns in cheesecloth. Rate it Print