How to poach chicken
Put 1 pound boneless skinless chicken thighs and 2 cups chicken broth into a shallow pan. Heat over medium-low heat to a simmer. Reduce heat to low, cover loosely and let chicken cook until the meat feels almost firm when pressed, usually 10 to 14 minutes. Remove with tongs to a board to cool.
Add 1 pound boneless skinless chicken breasts to the poaching liquid and add water if needed so the breasts are mostly immersed in liquid. Heat to a very gentle simmer; cover loosely and let poach until nearly firm, usually 8 to 12 minutes. Remove with tongs to the board and let cool.
When cool, pull the chicken into large shreds (or dice with a knife). Refrigerate covered up to several days. Strain the poaching liquid and use it in soups or stews within a few days; or freeze and use later to poach more chicken.
JEANMARIE BROWNSON
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