In fact, this very texture is the reason it is such a perfect flavor blank canvas. Add the right brushstrokes, and before you ...

I was editing a recipe with questionable instructions for poaching chicken breasts. While the recipe’s method and suggested internal temperature made me cry fowl, it prompted me to realize that ...

Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part registers 140 degrees ...

The better question is: How should I poach chicken? Poaching refers to something cooked gently in a simmering liquid. Boiling, on the other hand, is rough and tumble, with big bubbles rising ...

It works well in recipes that call for poached chicken breasts, which can become stringy and chewy when overcooked. Heat your poaching liquid, and any aromatics or flavorings, in a pot or high ...

My agenda here is very simple: The next time you buy a whole chicken, I want you to poach it. Serve either dark or white meat in the big first meal to maximize leftovers, but other than that ...

A few months ago, I fell down a rabbit hole while trying to learn about poaching. I was editing a recipe with questionable instructions for poaching chicken breasts. While the recipe’s method ...