Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 1 tbsp kosher salt
  • 1 medium onion, quartered
  • 2 cloves garlic, smashed
  • 1 stalk celery, cut into large chunks
  • 3 sprigs fresh parsley
  • 1 tsp black peppercorns
  • 1 bay leaf

Instructions:

  1. Place the onion, garlic, celery, parsley, peppercorns, and bay leaf into a large pot.
  2. Add the liquid. Pour in the 6 cups chicken broth and 1 tbsp kosher salt.
  3. Bring the liquid to a boil, then reduce to a simmer for 5 minutes until the air smells fragrant.
  4. Carefully submerge the chicken breasts in a single layer. Ensure the liquid covers the meat by at least one inch.
  5. Maintain a gentle simmer (small bubbles only) and cook for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Remove the pot from the heat and allow the chicken to rest in the poaching liquid for 5–10 minutes to ensure maximum juiciness before shredding or slicing.