Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces/ 170-225g each)
  • 6 cups (1.4 liters) water
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black peppercorns
  • 1 bay leaf
  • ½ medium onion, quartered (optional)
  • 1 carrot, roughly chopped (optional)
  • 1 stalk celery, roughly chopped (optional)

Instructions:

  1. In a large saucepan, combine the water, salt, peppercorns, bay leaf, onion, carrot, and celery (if using). Bring to a gentle simmer over medium heat.
  2. Gently place the chicken breasts in the simmering broth, ensuring they are fully submerged.
  3. Reduce the heat to low, so the broth is barely simmering. Cover the pot and poach the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Check the thickest part of the breast.
  4. Use an instant-read thermometer to confirm the internal temperature has reached 165°F (74°C). If you don't have a thermometer, cut into the thickest part of one breast; it should be opaque throughout with no pink.
  5. Remove the chicken breasts from the broth with tongs or a slotted spoon. Place them on a clean plate and let them rest for 5-10 minutes before slicing or shredding.