Description
Poaching chicken actually lets it keep its moisture and retain the flavors in your poaching liquid.
Ingredients
Scale
- 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.