Poached Chicken (Chicken Breast) - Rick Bayless

1. 1

   Place onion, water, and salt in a 2-quart saucepan and bring to a boil.

2. 2

   Add the chicken (plus addtional hot water to cover, if necessary), skim off any new foam that rises during the first minute of simmering, add herbs and bay leaves, partially cover and simmer for 13 minutes over medium heat.

3. 3

   Remove the pot from the heat and let the checken cool in the broth, if there is time.

4. 4

   Skin and bone the chicken, then shred the meat into small pieces, Sprinkle with salt before using, unless directed otherwise in your recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.