Poached chicken serves as a perfect blank canvas for other flavors, and one subtle addition transforms the whole thing more ...

Brown both sides of the chicken. 5. Take out the chicken and dunk (breast down first) into the pot of poaching sauce. Keep ladling the sauce on to the chicken for 5 mins. Then poach for 30 mins.

A few months ago, I fell down a rabbit hole while trying to learn about poaching. I was editing a recipe with questionable instructions for poaching chicken breasts. While the recipe’s method ...

I was editing a recipe with questionable instructions for poaching chicken breasts. While the recipe’s method and suggested internal temperature made me cry fowl, it prompted me to realize that ...

At 74 degrees, chicken breast becomes dry and stringy; at 70 degrees, it still has some moisture; and at 64 degrees, it’s juicy and flavourful. By poaching chicken the way I suggest, the centre ...

Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.

In the canon -- really -- encyclopedia of ways to cook chicken, poaching doesn't get a lot of love. The technique that ...

Poaching is not the same as boiling, so ensure you keep the temperature low. Poaching chicken keeps the meat moist and creates a flavoursome stock. Infuse the liquid with aromatics and spices to ...