2-3chicken breastsfree-range or organic if possible
1small lemonunwaxed or organic, sliced
2-3bay leaves
5-6black peppercorns
2tspsea salt
Instructions
Place the chicken breasts into a shallow saucepan. Add water so it just covers the chicken
Slice the lemon and add the slices into the saucepan.
Add bay leaves, peppercorns and salt
Bring chicken to the boil and once boiling quickly reduce the heat to a minimum so that the liquid just simmers. Make sure it doesn't boil, otherwise, your chicken will turn out rubbery
Cover with lid and simmer for 10 minutes.
Take chicken off the heat and let it rest in the broth for at least 10 minutes. The longer it stays in the broth the more taste it will get.
If not using straight away, store your chicken covered with stock in an airtight container in the fridge for up to 3 days.
Enjoy!
Notes
Poaching time:
Small Chicken Breast (6-8 ounces / 170-227 grams): Poach for about 12-15 minutes.
Medium Chicken Breast (8-10 ounces / 227-283 grams): Poach for about 15-18 minutes.
Large Chicken Breast (10-12 ounces / 283-340 grams): Poach for about 18-20 minutes.
Store cooked chicken in an airtight container in the fridge for up to 3-4 days or freeze it for up to 3 months.If the foam is building on top of the liquid you can scoop it with a sieve. However, it is not really necessary, but it will make your broth clear.