A basic way of poaching chicken that will work every time and produce moist, flavorful chicken breast for use in salads, casseroles, or other "cooked chicken" recipes
Ingredients
3 (up to 6) boneless skinless chicken breast, completely thawed
6-8 cups water (enough to entirely cover chicken breasts
2 carrots, washed and ends cut off (no need to peel)
3 ribs of celery with leaves
1 small onion (or ½ medium onion)
2 cloves of garlic
½ fresh lemon (optional)
1½ tsp thyme (or herb blend to taste)
1 tbs peppercorns
1 tbs chicken or vegetable base (boullion)
Instructions
Rough chop all the vegetables. There is no need to peel the carrots but wash completely. You may substitute some wine (up to 2 cups) but omit lemon if you use wine.
Place all ingredients except chicken in a heavy pan and cover with water.
Bring all to a boil and boil for 5-10 minutes.
Carefully place chicken breasts into the liquid and, if necessary add more water to ensure chicken is entirely covered. Then return to a boil if necessary.
Once boiling remove from heat, place a tight lid on the pot and let sit for 30 minutes. Do not remove lid durning the 30 minutes
Remove chicken and slice, shred, or chunk as desired.
Strain poaching liquid and freeze for use in other recipes.
Recipe by Right Size Life at https://rightsizelife.com/poaching-chicken/