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Poached Chicken Breast
Recipe Summary
Yield: Makes 2 breast halves
Ingredients
Ingredient Checklist
2 bone-in, skin-on chicken breast halves
1/4 teaspoon whole black peppercorns
3 sprigs flat-leaf parsley
1 sprig thyme
1 dried bay leaf
1 medium carrot, peeled and cut crosswise in half
1 medium stalk celery, cut crosswise in half
1 teaspoon coarse salt
Unsalted butter
Gallery
Poached Chicken Breast
Recipe Summary
Yield: Makes 2 breast halves
Gallery
Poached Chicken Breast
Poached Chicken Breast
Poached Chicken Breast
Recipe Summary
Yield: Makes 2 breast halves
Recipe Summary
Yield: Makes 2 breast halves
Yield: Makes 2 breast halves
Makes 2 breast halves
Ingredients
Ingredients
- 2 bone-in, skin-on chicken breast halves
- 1/4 teaspoon whole black peppercorns
- 3 sprigs flat-leaf parsley
- 1 sprig thyme
- 1 dried bay leaf
- 1 medium carrot, peeled and cut crosswise in half
- 1 medium stalk celery, cut crosswise in half
- 1 teaspoon coarse salt
- Unsalted butter
Directions
Poach chicken: Place chicken in pot just large enough to hold it with about 3 inches of room on top. Add water and cover by 1 inch. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt. Bring water to just under a simmer over medium-high heat (bubbles should start forming around edges of pot and rise to surface, but there should be no bubbles in center of pot). Reduce heat to medium-low to keep temperature constant (it should be between 170 degrees and 180 degrees). Cook, skimming foam from surface as necessary, until an instant-read thermometer inserted in the thickest part of the breast registers 160 degrees, 15 to 18 minutes after the liquid reaches the right temperature.
Strain and cool: Transfer chicken to heatproof bowl. Strain liquid and pour over poached chicken; let cool in liquid (this will keep the chicken moist and tender). When chicken is cool, or you are ready to serve it, separate meat from bones and discard skin and bones. Slice chicken against the grain into 1-inch pieces, if desired.
Reviews (3)
Add Rating & Review
86 Ratings
5 star values:
12
4 star values:
6
3 star values:
37
2 star values:
21
1 star values:
10
Reviews (3)
Add Rating & Review
86 Ratings
5 star values:
12
4 star values:
6
3 star values:
37
2 star values:
21
1 star values:
10
Add Rating & Review
86 Ratings
5 star values:
12
4 star values:
6
3 star values:
37
2 star values:
21
1 star values:
10
86 Ratings
5 star values:
12
4 star values:
6
3 star values:
37
2 star values:
21
1 star values:
10
86 Ratings
5 star values:
12
4 star values:
6
3 star values:
37
2 star values:
21
1 star values:
10
- 5 star values:
- 12
- 4 star values:
- 6
- 3 star values:
- 37
- 2 star values:
- 21
- 1 star values:
- 10
Martha Stewart Member
Rating: 5 stars
02/18/2013
This really did make amazingly tender and tasty chicken breasts. I agree with DoraV though, not sure where the butter comes in.
Martha Stewart Member
Rating: Unrated
03/13/2012
Just made this and the chicken turned out great. Used 3 breasts, but the same amount of other ingredients (extra parsley/thyme), and ended up cooking it 24 min. to get it to 160 deg. Tricky figuring out what temp. the burner should be at to maintain the water temp. - I switched to med. partway through. I set the chicken on a cutting board to cool some, then shredded it and put it in a bowl with a little stock - I did not cool in the stock. Will be making a nice bowl of chicken salad with it!
Martha Stewart Member
Rating: Unrated
01/16/2009
What do you do with the unsalted butter?
Martha Stewart Member
Rating: 5 stars
02/18/2013
This really did make amazingly tender and tasty chicken breasts. I agree with DoraV though, not sure where the butter comes in.
Rating: 5 stars
Rating: Unrated
03/13/2012
Just made this and the chicken turned out great. Used 3 breasts, but the same amount of other ingredients (extra parsley/thyme), and ended up cooking it 24 min. to get it to 160 deg. Tricky figuring out what temp. the burner should be at to maintain the water temp. - I switched to med. partway through. I set the chicken on a cutting board to cool some, then shredded it and put it in a bowl with a little stock - I did not cool in the stock. Will be making a nice bowl of chicken salad with it!
Rating: Unrated
Rating: Unrated
01/16/2009
What do you do with the unsalted butter?
All Reviews for Poached Chicken Breast
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Poached Chicken Breast
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
