A moist whole Roast Chicken is delicious, but if you try and roast a couple of chicken breasts or fry them in a pan then they can be a little dry - so what's the best way to cook a couple of chicken breasts? Poaching of course! It's how a lot of Chinese Takeaway restaurants cook their chicken as it keeps them succulent and moist!
Portions: 2
Ingredients
- 2 Chicken Breasts
- 1 Carrot (roughly chopped)
- 1 Stick of Celery (roughly chopped)
- Seasoning/Aromatics
You don't have to add a carrot, stick of celery or any seasoning/aromatics but they all add a nice subtle bit of flavour to the chicken.
Equipment
- Saucepan
Instructions
- Place the chicken breasts, carrot and celery in to a saucepan
- Cover the chicken with cold water (about 4-5cm over the top of the chicken)
- Add your chosen seasoning/aromatics (I like to use a bouquet garni which contains a nice selection of herbs)
- Bring to the boil
- When it begins to boil turn down to a simmer
- Simmer for 10-15 minutes (depending on the size of your breasts)
- When the internal temperature of the thickest part of the chicken reaches 74°C remove from the pan!
Serving Suggestion(s)
Poaching chicken breasts for use in a Chicken and Mushroom Pie is a great way to ensure the chicken is moist and tender!
