Poaching is an often-overlooked cooking technique. It can actually help retain the chicken’s moisture and nutrients, infusing it with subtle flavor. Chamomile, ginger, agave, salt, and pepper give this broth a savory and sweet appeal. Moving into spring, this cooking technique (and these flavors) are perfect for a light and warm meal.
What is Poaching as a Cooking Technique?
Poaching is a gentle cooking technique where food cooks in a liquid at a relatively low temperature, typically between 140-190°F (60-88°C). This method is ideal for delicate foods like fish, eggs, and fruit, as it prevents overcooking and preserves moisture. The slow, gentle heat allows the food to cook evenly without toughening or drying out. We choose to poach the chicken in this recipe because it produces moist, flavorful chicken that’s infused with the herbs and seasonings.
Print
Chamomile Ginger Poached Chicken
- Yield: Serves 4
Description
Poaching chicken actually lets it keep its moisture and retain the flavors in your poaching liquid.
Ingredients
- 4 boneless, skinless chicken breasts
- 6 cups water or enough to just cover chicken
- 3 tbsp kosher salt
- 8 chamomile tea bags
- 1 tbsp grated ginger root
- 2 ½ tbsp agave
- 1 tbsp peppercorns
- 1 lemon for zesting
Instructions
- Combine all ingredients except lemon in a 5-6 quart sauté pan or pot with enough bottom surface area so chicken is not crowded.
- Over medium heat bring to a subtle boil. Reduce heat to medium-low or a gentle simmer. Flip chicken after 10 minutes. Continue to cook another 8-11 minutes. Internal temperature should just reach 160 degrees.
- Remove chicken and place on a cutting board to rest for 4-5 minutes before slicing. Ideal internal temperature for chicken consumption is 165 degrees. Slice chicken on the diagonal and finish with lemon zest to serve.
Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.
