HOW TO: Poach Chicken

I love to be prepared and I love to batch cook, so poaching organic chicken breasts on the weekend is a game changer for me. I poach them, slice them, batch them and pop them in the freezer.  

With some left over veggies and a big dollop of hummus...any meal is ready in an instant!

Water is the most basic poaching liquid, but for extra flavour, perhaps add some white wine to the water, or use organic chicken stock.  Coconut milk is also favourite to use.

Keeping the chicken in the poaching liquid after cooking will keep the meat nice and moist.

 **For AIP compliance, omit the peppercorns**

A couple of tips...

• Keep the liquid at a steady low simmer.

• A 150g chicken breast will poach for approximately 8 minutes, will stand in the poaching liquid for 15 minutes and then a further 5 minutes rest time once removed from the liquid.  (A larger breast will need to stand for another 5-10 minutes in the poaching liquid.)

• To test if cooked through, press the thickest part of the breast with tongs - it should feel firm and spongy and have a smooth texture when sliced.

• Can be stored in the fridge for up to 3 days.