How to Poach Chicken

I recently poached chicken for the first time. Super healthy cooking method. I wish I'd learnt this years ago.

You make some stock using water and adding whatever spices and herbs you fancy. You bring this to a boil and then turn off the heat. Next you add the chicken and leave it to poach for an hour. Voila! It will be cooked and you can slice, shred or cube into chunks for making up sandwiches, salads or soups. And the meat will have lots of flavour and it will be moist. It will even keep in the fridge for a few days.

The recipe below is from Bill Granger from his Bill's Basic's book.

a handful of parsley corriander
1 tablespoon of black peppercorns
2 spring onions or 1/2 onion roughly chopped
1 tablespoon sea salt
300g skinless chicken breasts

Throw all the ingredients into a large pan and fill with cold water. Bring this to the boil. Turn off the heat, add the chicken, put the lid on and leave the chicken to poach for 1 hour. Remove the chicken from the poaching liquid.

I shredded the chicken to make a chicken noodle soup (also from the same Bill Granger book). I'll post this recipe along with a photo shortly.