And for most of us, poaching an egg might be all the poaching we ever do in our kitchen. I recently went on a quest, however, to figure out how to poach boneless chicken breasts. They had always been tricky for me, as they quickly cross the line from "done" to "dry tough leather" in a couple of minutes during cooking. With poaching, they come out juicy, tender, and full of flavor.
Not only that, but poaching has become a go-to technique for me when I need chicken for a recipe. I can easily poach my chicken, then turn it into chicken salad, enchiladas, or anything else! Also, this method of cooking is low fat, as you are not cooking with any oil.
Here are the fruits of my experiments, people. You're welcome.
Then, bring the pot to a boil over medium heat. As soon as the water starts to boil, turn it down to low. You will have to play around with your oven's settings to find what will produce the right temperature water. Now, poaching is not the same as simmering. With simmering, you see a steady stream of small bubbles. With poaching, you should see the water steaming and moving around, but not actually bubbling. Cooking the chicken at this slightly lower temperature prevents it from getting tough.