This gentle cooking technique is useful when cooking delicate proteins, such as white-meat chicken.
Versatile poached chicken breasts can add lean protein to many meals, including a Caprese salad. I was editing a recipe with questionable instructions for poaching chicken breasts. While the recipe’s method and suggested internal temperature made me cry fowl, it prompted me to realize that I knew virtually nothing about the science behind poaching. I couldn’t even define it with certainty. I’ve always just kind of … winged it.
While most of the cookbooks I consulted didn’t even bother defining poaching, after lots of research, here’s what I landed on: Poaching is the gentle cooking of a delicate protein using liquid that is just below a simmer.While you can poach any cut of chicken, it shines the most with white meat, particularly skinless and boneless.
Generously season the ample poaching liquid, which takes almost no time to throw together and helps make the chicken breasts significantly more flavorful.Be sure the liquid doesn’t come to even a bare simmer. Look for the water to slightly quiver, with one or two small bubbles rising to the surface. The process is straightforward and mostly hands-off, and in the time it takes for the chicken to cook, you can throw together a salad or a side dish to round out your meal.
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