A straightforward method to prepare tender and flavorful poached chicken.
Prepare the vegetables by peeling and chopping the carrot, slicing the celery, and quartering the onion.
Cut the vegetables into uniform sizes to ensure even flavor extraction.
Fill a large pot with water and add the prepared vegetables, black peppercorns, and bay leaf.
Use cold water to start, as it helps extract more flavor from the ingredients.
Bring the pot to a gentle boil over medium heat.
Keep an eye on the pot to prevent it from boiling too vigorously.
Add the chicken breasts to the pot, ensuring they are fully submerged.
Arrange the chicken in a single layer for even cooking.
Reduce the heat to low and let the chicken poach gently for 20 minutes.
Maintain a gentle simmer to keep the chicken tender.
Check the chicken for doneness by cutting into the thickest part to ensure it is no longer pink.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Remove the chicken from the pot using a slotted spoon and let it cool slightly before serving or storing.
Save the poaching liquid to use as a light broth for soups or sauces.
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