Ingredients
The following ingredients have 4 Servings
- 1 quart chicken stock
- 1 lemon sliced
- 4 sprigs fresh lemon thyme, or fresh plain thyme if lemon thyme is not available
- 1 teaspoon whole black peppercorns
- 4 6-ounce chicken breasts, trimmed of all visible fat
Instruction
- In a medium pan with high sides that has a tight fitting cover (ours was 9 ½ inches round and 2 ½ inches deep), place 1 quart of chicken stock, the sliced lemon, thyme and peppercorns. Bring to a boil uncovered. Place the chicken breasts in and set the timer for exactly three minutes from the time you add the chicken to the poaching liquid (do not allow the water to come back to a boil).
- After three minutes, remove from heat, cover and let the chicken sit in the poaching liquid for 8-10 minutes. The thickness of the breasts will determine the exact amount of time they sit in the hot liquid. After eight minutes, pull one out and test for doneness. (A little bit pink inside is OK, the chicken will cook further until it cools).
- Once just about cooked, remove to room temperature to cool. After they cool, they can be sliced or shredded depending on your recipe needs.
- The poaching liquid should be discarded.
