I Promise It's Good! Poached Breast Chicken

• porce: 2 breasts+3.5 cups broth
• celkový čas: Overnight

Ingredience

2 bone-in, skin-on chicken breasts (about 20 ounces/560 grams total)

1 tablespoon Diamond Crystal kosher salt

4 cups high-quality chicken bone broth

1 bay leaf

3 garlic cloves, smashed and peeled

1 teaspoon peppercorns

Pokyny

DRY-BRINE THE CHICKEN

Place the chicken breasts on a sheet pan fitted with a wire rack and pat dry with paper towels.

Evenly sprinkle with the salt, coating all sides of the chicken breasts. Place in the fridge, uncovered, to dry-brine for at least 12 and up to 36 hours. (Do not rinse.)

Once dry-brined, pull out a medium saucepan, combine the broth, bay leaf, garlic, peppercorns, and chicken breasts. (The broth should cover the chicken. If it doesn't, use a narrower pot or add water.)

Gently cook over medium-low heat until the water is steamy. Reduce the temperature if needed to keep the water hot, but not bubbling (between 160° and 170°F/71° and 77°C). You may even need to turn the heat off if the liquid gets too hot. Stay vigilant! The results will be more than worth it. Poach until opaque all the way through and 160°F (71°C) in the thickest part of the breast, 25 to 40 minutes.

Use tongs to transfer the chicken to a plate.

Strain the poaching liquid, discard the solids, and reserve the broth. (If you're not planning to eat the chicken right away, for even better results, let it fully cool in the broth.)

Now you have two tender and succulent chicken breasts and about 3½ cups reinforced bone broth that you can use for anything! Fully cooled, the chicken and broth will keep in the fridge for 3 days. You can freeze the broth for up to 3 months.

Poznámky

From: ‘Start Here’ by Sohla El-Waylly