bay leaf, black peppercorns, lemon wedges, smashed garlic, quartered onion, rosemary, thyme
Instructions
If your chicken breasts are really big or thick I recommend cutting them 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. Then lower the heat to low and cook in the hot water for about 10 minutes.
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.
Remove the pot from the heat and let the chicken rest in the water for an additional 5 minutes.
Using a slotted spoon remove the chicken from the water.
TIP: 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.
Notes
Try shredding your warm chicken with a stand mixer fitted with a paddle attachment or a hand mixer.