How To - Poached Chicken Breasts

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  • Small chicken breasts will cook faster and evenly. Gently pound larger breasts to a thickness of 3/4 inches.
  • To enhance the flavor, brine the chicken breasts for 30 minutes:
                    Chicken Brine  
                    1,500 ml water
                    45 of grams Kosher salt
                    1/2 onion
                    3 large garlic cloves, peeled and smashed
                    3 bay leaves
                    6 thyme sprigs
1 teaspoon marjoram
  • Remove the chicken from the brine and set aside. Place the pot with the brine at high temperature. Once the brine comes to a boil add the chicken. Remove any elements that come to the surface. Partially cover and lower the heat to low. Cook at low temperature for 15 to 20 minutes and remove from the heat and allow to cool.
  • Keep the temperature of the cooking liquid between 175 to 180 Fahrenheit degrees. Avoid simmering or boiling the chicken.
  • Chicken is pasteurized when it has been cooked to kill most bacteria. Below is a range of times and temperatures that will achieve pasteurization:
    165 degrees: 10 seconds
    160 degrees: 14 seconds
    155 degrees: 45 seconds
    150 degrees: 2.7 minutes
    145 degrees: 8.4 minutes

    Place all ingredients in a pot and stir to dissolve ingredients. Immerse chicken breasts for 30 minutes. Proceed to the cooking steps.

Notes




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