Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts (approx. 175–200g / 6–7 oz each)
  • 1 litre Filtered Water or Low-Sodium Chicken Stock (approx. 4 cups)
  • 2 tablespoons Coarse Sea Salt or Kosher Salt (approx. 30g)
  • 1 teaspoon Black Peppercorns, whole
  • 2 Bay Leaves (dried or fresh)
  • 1 large Lemon, halved
  • 4 cloves Garlic, smashed (skin on is fine)
  • 1 medium Yellow Onion, quartered (skin on is fine)
  • 1 small bunch Parsley Stems or Thyme Sprigs (approx. 4–5 sprigs)

Instructions:

  1. Combine Aromatics: Place the water (or stock), salt, peppercorns, bay leaves, lemon halves, smashed garlic, quartered onion, and herb stems into the stockpot.
  2. Bring to a Simmer: Place the pot over high heat and bring the liquid to a robust simmer (just shy of a full boil). Allow it to simmer for 5 minutes to fully infuse the aromatics. Taste the liquid—it should be pleasantly salty. Adjust salt if necessary.
  3. Reduce Heat: Lower the heat dramatically until the liquid is barely trembling. The goal is to maintain a temperature between 170°F and 180°F (77°C and 82°C).
  4. Add Chicken: Carefully add the chicken breasts to the hot liquid, ensuring they are fully submerged. If necessary, add a touch more hot water or stock to cover.
  5. Maintain Temperature: Reduce the heat further to maintain the gentle poaching temperature (170°F–180°F). Crucially, the water must not boil. If large bubbles start to form, remove the pot from the heat momentarily.
  6. Cook Through: Poach the chicken for 12–18 minutes, depending on thickness.
  7. Check Doneness: Use an instant-read thermometer to check the internal temperature of the thickest part of the largest breast. Remove the chicken immediately once it reaches 165°F (74°C).
  8. Rest in Liquid (The Secret Step): Turn off the heat. Leave the cooked chicken breasts submerged in the hot poaching liquid for an additional 10–15 minutes. This carryover cooking finishes the process gently and locks in the moisture.
  9. Cool Completely and Store: Remove the chicken from the liquid and let it cool on a rack, or, for maximum moisture retention, allow the chicken to cool entirely in the poaching liquid. Once cool, slice, dice, or shred and store in an airtight container.