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Epicurious

Poached Chicken Breast

Poaching chicken breasts on the bone results in more flavorful and juicy meat than poached boneless breasts. It’s also harder to overcook the meat. The aromatics used in the poaching liquid below are designed to add flavor to the chicken, but Basic Chicken Stock (page 41) can be used to similar effect. Poached chicken has myriad uses: add shredded chicken to soups, casseroles, pot pies, and Mexican dishes such as enchiladas, burritos, and quesadillas, or to all kinds of green salads. This one’s a particular favorite: Cut the chicken in to 1-inch pieces and toss with chopped tomatoes and cucumbers, torn fresh basil leaves, shredded Romaine, and a creamy dressing, such as Green Goddess (page 359).

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