Ingredients
- 2 large chicken breasts (about 1.5 lbs total)
- 2 quarts Water or chicken broth
- 1 tablespoon kosher salt
- 1 bay leaf
- 4 peppercorns
- 1 garlic clove, smashed
Method
Place chicken breasts in the pan.
Add cold water (roughly 2 quarts) to the pan until the chicken breasts are fully submerged. Add the salt, bay leaf, peppercorns and garlic.
Bring the water to a gentle simmer over medium heat. Turn the heat down to low and cover the pan.
Simmer for ten minutes.
Check for doneness! You want an internal temp of 165°F. Once the chicken is done, take it off the heat.
Let the chicken rest in its poaching liquid for a few minutes. As the chicken rests in the cooking liquid, it will reabsorb some of the moisture it released during cooking.
Slice the chicken and use as you please.
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