Skip to main content

Poaching Chicken Breasts, quick and easy.

Poaching Chicken Breasts

I have worked for a long time to find a foolproof method of poaching chicken breasts which will give them flavor and allow them to be used for dishes and in salads.

I have found that the following method gives wonderful flavor and also allows you to store them in the refrigerator for a few days without any loss of moisture or flavor.


1 large stock pot with a lid
8 Boneless Chicken Breasts with skin
16 cups of Water
2 Lemons, juiced, and rinds set aside
10 whole Black Peppercorns
2 Bay Leaves
1 cup of Sherry
6 sprigs of fresh Tarragon
1 stalk of Celery, loosely chopped, leaves and all.
1 Carrot, loosely chopped
1 Tbsp Salt

Add all ingredients into the stock pot except the chicken, and bring to a boil over high heat. Gently add the chicken breasts into the poaching mixture and bring back up to a soft boil. 

Cover, turn off the heat and allow to sit undisturbed for 30-40 minutes. Gently remove the chicken breasts and cool and then either use immediately or refrigerate.

Hint: The poaching liquid can now be quickly worked into an easy chicken stock. Just add halved onion and it can be reduced down to create a mild chicken stock. This will be a very low fat stock, as chicken breasts were used, so it’s perfect for making soups, risotto and other dishes were the extra fat is not needed and a weak broth is ideal.


Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.

Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 

After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper

Heat your pan until fairly hot, then add butter an…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.


2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.

Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.

Note: All of these spices can be…