So you googled “how to poach a chicken breast” and somehow you landed here. I figure this is for one of two reasons:
- you’ve been invited to make sandwiches for morning tea at the local CWA hall, or
- you’ve embarked on some crazy 2.5 calories per day diet. You’ve eschewed fat, dairy and booze. You’re hungry and it’s likely your attention span is short. Bear with me, I’ll make this quick.
It’s imperative that your chicken breast is succulent, tender and flavoursome, because:
- the ladies from the CWA be consuming said morsels, or
- this piece of chicken is likely the most interesting thing you’re going to put in your mouth today. I’m getting to the point, I promise, any second now….
how to poach a chicken breast
2 chicken breasts
500ml chicken stock
2 sprigs fresh parsley
2 springs fresh rosemary
1 bay leaf
Add the ingredients to a saucepan. Cover and bring to the boil, then reduce the heat so that the stock is barely simmering. Cover and cook for ten minutes. Remove from heat and allow the chicken to cool in the stock for fifteen to twenty minutes.
If you have the inclination (and the fridge space) you can reserve this stock for something else. Say:
Poached chicken makes wonderful sandwich filling and a lovely accompaniment to a bucket of green leaves. Bon appétit!
ever done a mad diet?
been to a CWA lunch?