Recipe courtesy of Sara Moulton

Sara's Method for Poaching Chicken

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: about 4 to 6 servings
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1 quart chicken stock, preferably homemade

2 large whole bone-in chicken breasts (about 1 1/2 pounds total), split at the sternum


  1. In a large pot with a tight-fitting lid, combine the stock and chicken and bring to a boil. Cover and remove from the heat. Let stand until completely cool.
  2. Check the chicken for doneness. Simmer for 2 minutes longer if the chicken appears to be undercooked. Discard the bones and skin and cut into 1/2 to 3/4-inch cubes. Strain the cooking liquid and reserve for another use.