Ingredients

The following ingredients have 4 Servings
  • 2 whole boneless skinless chicken breasts, cut into 4 halves (about 2 pounds)
  • ½ small onion, peeled
  • 5 whole peppercorns
  • 3 whole cloves
  • 1 bay leaf
  • a pinch or two of salt

Instruction

  • Place chicken in a heavy pot. Add cold water so it comes up 1 inch above the chicken. Add the rest of the ingredients. Turn the heat to medium-high heat and keeping a close watch on the pot. As soon as the water just starts to boil, turn the heat down to the lowest possible simmer (160º-180ºF). The water should be shimmering as if it's about to boil, but not bubbling. Set the timer and cook the chicken, partially covered to help maintain a constant temperature, for 10-14 minutes. Timing will depend on the size and thickness of the breasts. Check for doneness after 10 minutes. (See notes below for how to check for doneness)
  • Immediately remove the chicken from the cooking water and let it cool for a few minutes before slicing, dicing or shredding it. If you're not using it right away, store poached chicken in an airtight container in the fridge for up to 4 days.