Poached Chicken Breast
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
37
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
32 fluid ounce
Chicken Stock (container)32 fluid ounces
Water (or more if needed)3
Carrots2 tbsps
Tomato Paste (or more to taste)1 tbsp
Salt1
Bay LeafDirections:
1
Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer
2
Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes
3
Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid
4
Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes
5
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)