• Cut the chicken breasts in half, lengthwise, so you have two thinner chicken breasts.
• Place your chicken breasts in a large pot and fill with water or broth so that it covers the chicken by about 1 inch.

  Sprinkle in the salt. Add any aromatics you wish to use.
• Over medium heat bring to a slow simmer. When it comes to a simmer lower the heat to low and cook in the hot water for 10 minutes.

  Pro Tip: if your water gets a white foam on top, that is totally normal. It is called scum (I know, so gross) and is harmless. You can skim it off the top or leave it. But it does dry very sticky so wash your pot right away after poaching the chicken.
• Check the internal temp of the chicken and it should be at 165° to be fully cooked. If you haven't reached that yet, keep on the heat for another 5 minutes.
• Using a slotted spoon remove the chicken from the water.
• You can save the broth/cooking liquid and use in savory recipes that call for broth or water. The broth will also freeze well and can be kept in the freezer for 3 months.

Using Poached Chicken

• Let the chicken cool for 5-10 minutes. Then you can shred, cube, slice, or use whole. Use in any recipe that calls for cooked chicken.
• The poached chicken will stay good in the fridge for 4-5 days.
• You can freeze the cooled poached chicken for up to 3 months.