Perfect Poached Chicken

1. 1

   Place the chicken breasts in a 4 1/2-quart Dutch oven or soup pot.

2. 2

   Peel the onion, cut it into 4 pieces, and add them to the pot.

3. 3

   Cut the celery into 4 pieces and add them to the pot.

4. 4

   Peel the carrot, cut it into roughly 1-inch pieces, and add them to the pot.

5. 5

   Sprinkle the black pepper over the chicken and vegetables.

6. 6

   Add just enough cold water to completely cover the chicken and vegetables, then sprinkle in the salt, if using.

7. 7

   Cover the pot and bring to a rolling boil over high heat.

8. 8

   As soon as the water reaches a vigorous boil, remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, about 25 minutes for average-size pieces.

9. 9

   (Test for doneness by cutting into a breast half.)

10. 10

    Do not overcook.

11. 11

    When the chicken is done, remove it from the pot, using tongs or a slotted spoon.

12. 12

    Allow the chicken to cool enough to cut into bite-size chunks for future use.

13. 13

    Allow the poaching liquid to cool, transfer to a storage container, cover, and refrigerate for up to 3 days or freeze for up to 3 months (see Notes).

* Per serving · 4 servings · Values may vary.

No additional tips available.