Poached Chicken Breast
Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.Advertisement
Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Allow chicken to come to room temperature while preparing the stock.
I leave my onion whole, but cut slits into it to help release the flavor.
The poaching liquid could be reused when the chicken is used. For example, if you were making chicken tacos.
The chicken can then be removed from the poaching liquid to come down to room temperature and then refrigerated until needed.
The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the stock consumed will vary.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.