Taste.com.au guide to poaching a chicken

Chicken breast is a versatile ingredient, suitable for many dishes. For tender, moist and flavoursome chicken, study the inside secrets of the classic cooking technique of poaching.

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March 5, 2024 - 3:00AM

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Poaching is the term given to covering chicken in water and gently simmering until the chicken is cooked through.

Poaching is not the same as boiling, so ensure you keep the temperature low. Poaching chicken keeps the meat moist and creates a flavoursome stock.

Infuse the liquid with aromatics and spices to give a layer of depth to your poached chicken, and the remaining broth.

How to poach chicken

Use a deep, heavy-based frying pan or saucepan and fill with just enough water to cover chicken and any vegetables (such as carrot, onion, celery, leek etc).
Keep pan tightly covered with a lid during cooking. This creates steam to help cook ingredients that are sitting above the liquid, and helps stop liquid evaporating. Once liquid has boiled, reduce heat to a simmer.
Do not boil during cooking, as this will make the chicken tough.

Poaching chicken keeps the meat moist and creates a flavoursome stock.

How long to poach a chicken breast?

Poach chicken breasts for approximately 15 minutes on a reduced heat so that it is just cooked through. Remove from heat and let the chicken rest in its juices for 5 minutes.

Can you use the liquid leftover from poaching a chicken?

You can use the poaching liquid, but if you’re using plain water you may find it quite bland. Infuse the liquid with aromatics and spices to give a layer of depth to your poached chicken, and the remaining broth.