Follow these simple steps for perfectly poached chicken every time
- 4 boneless, skinless chicken breasts
- 1-2 litres Bone broth or low-sodium chicken stock (or water with seasonings)
- 1 bay leaf
- 1 garlic clove, smashed
- 1 teaspoon whole peppercorns
- ½ teaspoon salt
- 2 TBSP dried herbs – oregano, thyme, rosemary
Step by step Instructions how to make this recipe
Sear the chicken: Searing the chicken before poaching it will give a better flavour. Begin cooking the chicken by placing it in a hot skillet with a drizzle of olive oil and searing it on both sides for3-4 mins on each side until it starts to turn golden. Do not worry about cooking it completely because it will continue cooking during poaching.
Prepare the Stock: In a medium saucepan, add the chicken stock, bay leaf, garlic, peppercorns, and any additional herbs or seasonings you like.
Poach the Chicken: Place the chicken breasts in the prepared liquid, ensuring they are fully submerged.
Heat Gently: Bring the liquid to a simmer over medium heat. Avoid boiling, as this can toughen the meat.
Simmer Until Cooked: Cover and let the chicken cook for about 20 minutes or until the internal temperature reaches 165°F (75°C) for a minimum of 2 minutes.
Rest and Shred: Remove the chicken from the liquid and let it rest for 5 minutes before shredding with two forks or using a stand mixer for a quicker method.
Storage Tips: Store shredded chicken in an airtight container in the fridge for up to 4 days.
Freeze in portions for up to 3 months for easy meal prep.
How to Poach and Shred Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts
- 1-2 litres Bone broth or low-sodium chicken stock or water with seasonings
- 1 bay leaf
- 1 garlic clove smashed
- 1 teaspoon whole peppercorns
- ½ teaspoon salt
- 2 TBSP dried herbs – oregano thyme, rosemary
Instructions
- Sear the chicken: Searing the chicken before poaching it will give a better flavour. Begin cooking the chicken by placing it in a hot skillet with a drizzle of olive oil and searing it on both sides for3-4 mins on each side until it starts to turn golden. Do not worry about cooking it completely because it will continue cooking during poaching.
- Prepare the Stock: In a medium saucepan, add the chicken stock, bay leaf, garlic, peppercorns, and any additional herbs or seasonings you like.
- Poach the Chicken: Place the chicken breasts in the prepared liquid, ensuring they are fully submerged.
- Heat Gently: Bring the liquid to a simmer over medium heat. Avoid boiling, as this can toughen the meat.
- Simmer Until Cooked: Cover and let the chicken cook for about 20 minutes or until the internal temperature reaches 165°F (75°C) for a minimum of 2 minutes.
- Rest and Shred: Remove the chicken from the liquid and let it rest for 5 minutes before shredding with two forks or using a stand mixer for a quicker method.
- Storage Tips: Store shredded chicken in an airtight container in the fridge for up to 4 days.
- Freeze in portions for up to 3 months for easy meal prep.