Ingredients Meat & Poultry Chicken Chicken Breast Recipes Poached Chicken Breasts 3.3 (111) 1 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 July 31, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 Ingredients 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 ¼ teaspoon whole black peppercorns 1 teaspoon coarse salt Directions 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. Marcus Nilsson Rate it Print