The proper technique results in tender, juicy poached chicken that’s full of flavor and endlessly versatile.

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At least 1 hour and up to 24 hours ahead, sprinkle each chicken breast with ¾ teaspoon salt. Chill, uncovered, until ready to cook. In a small saucepan just big enough to hold the chicken with an inch ...

Add Yahoo as a preferred source to see more of our stories on Google. Whenever I have a recipe that calls for shredded chicken, I poach the meat.Rachel Hosie I set out to cook chicken breasts four ...

A few months ago, I fell down a rabbit hole while trying to learn about poaching. I was editing a recipe with questionable instructions for poaching chicken breasts. While the recipe’s method and ...