So, if you want a more robust stock that makes an even tastier poaching liquid for your chicken, simmer your aromatics first. Even if you're using a stock cube, it doesn't hurt to bolster it with ...

Choose a cooking pot that is large and deep enough that the chicken has room to “swim” in the poaching liquid. It shouldn’t be too wide though, because the poaching liquid needs to cover ...

Bring to a boil over high heat. 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 ...

To get around this, I remove the legs - thigh and drumstick - from the rest of the bird, and leave them to cook for a little longer in the poaching liquid. After the chicken is cooked, it's ...