Poached Chicken Breast

• 2 bone-in, skin-on chicken breast halves
• 1/4 teaspoon whole black peppercorns
• 3 sprigs flat-leaf parsley
• 1 sprig thyme
• 1 dried bay leaf
• 1 medium carrot, peeled and cut crosswise in half
• 1 medium stalk celery, cut crosswise in half
• 1 teaspoon coarse salt
• Unsalted butter

1. Poach chicken Place chicken in pot just large enough to hold it with about 3 inches of room on top.
2. Add water to cover by 1 inch.
3. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt.
4. Bring water to just under a simmer over medium-high heat (bubbles should start forming around edges of pot and rising to surface, but there should be no bubbles in center of pot).
5. Reduce heat to medium-low to keep temperature constant (it should be between 170F and 180F).
6. Cook, skimming foam from surface as necessary, until an instantread thermometer inserted in the thickest part of the breast registers 160F, 15 to 18 minutes after the liquid reaches the right temperature.
7. Strain and cool Transfer chicken to a heatproof bowl.
8. Strain liquid and pour over poached chicken; let cool in liquid (this will keep the chicken moist and tender).
9. When chicken is cool, or you are ready to serve it, separate meat from bones, discard skin and bones.
10. Slice chicken against the grain into 1-inch pieces, if desired.

chicken, whole black peppercorns, parsley, thyme, bay leaf, carrot, stalk celery, coarse salt, butter

Taken from www.epicurious.com/recipes/food/views/poached-chicken-breast-393818 (may not work)