How to Poach Frozen Chicken Breasts
Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it. Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min, won't overcook).
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Step 3: poach it low & slow. Turn the stove to medium heat to bring the water to a slight boil. Reduce the heat to low, cover the pot and let the chicken simmer for about 20 minutes. Cooking it slowly is what will help it get nice and juicy instead of overcooked and tough. Step 4: check for doneness.
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Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. IMMEDIATELY remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min to 1 hr, won't overcook). Remove chicken from water. Slice and be amazed how perfectly juicy and tender the breast is!!
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Bring the water to a gentle boil over medium heat. As soon as the surface of the water starts to roll, flip the breasts over with tongs, remove the pot from heat, and cover with a tight-fitting.
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Method One. Add the chicken breasts and any desired "optional additions" to a medium-sized pot. Add enough cold water to cover the chicken breasts by 1-2 inches. Set over medium-high heat and bring to a low and steady simmer. Allow chicken to simmer, uncovered, for 5 minutes before covering and removing from heat.
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Step 1: Prepare the Poaching Liquid. Fill a large pot with enough water or chicken broth to fully submerge the frozen chicken breast. If using water, you can enhance the flavor by adding aromatics such as onions, carrots, and celery. Season the liquid with your choice of spices and herbs to infuse the chicken with extra flavor as it cooks.
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Set the pot on medium heat. Wait for the water to start simmering softly. Don't rush this part; it helps make the chicken tender. When the water simmers, turn the heat to low. Cook the chicken for 10 to 15 minutes until it's done. To know if it's cooked, put a meat thermometer into the thickest part of the chicken.
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3. Add the chicken, and bring it to a simmer. Place your chicken breast or breasts in an even layer on the bottom of the pot and heat over medium until the water just barely begins to simmer, then.
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A Middle Ground for Quicker Results. You can split the difference, raising the poaching temperature to about 170°F, which is still lower than boiling/simmering water, but not quite as low as 150°F. That shaves some valuable minutes off, while still producing a tenderer piece of meat than simmering does.
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Instructions. In a medium pot, bring about 5 cups water (enough water to submerge the chicken breast) to a boil over high heat along with the ginger slices and scallion. Once boiling, lower the chicken breast into the pot. Bring back to a boil (stay close to the stove, as it will happen very fast).
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Poach the chicken breasts: Transfer the prepared saucepan to the stovetop over medium-low heat. After about 10-15 minutes, the water should reach a low boil. Use a spoon to skim any foam or scum that rises to the surface of the water and discard. Adjust heat as needed to maintain a very steady gentle simmer.
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Last but certainly not least: Be patient. Bring the liquid/chicken up to a simmer, turn the heat to low, cover and simmer until the breast reaches an internal temperature of 165 degrees F. The easiest and most precise way to judge doneness for poached chicken is using an instant read thermometer versus a timer.
Boiling Frozen Chicken Breast (for Shredding or Slicing)
How to Poach Chicken Breasts. Place chicken in a medium-large saucepan. Cover with water. Add minced garlic and bay leaf to the pan. Bring chicken to a boil. Turn it down to a simmer. Cover and let the chicken cook through (about 15-20 minutes). Remove the pan from heat. Drain the chicken and let it cool.
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Add the peppercorns, garlic, and parsley, if using. Bring to a gentle boil over medium heat. Maintain a gentle simmer for 3 minutes. Turn the breasts over, then cover the skillet and remove it from the heat. Let the chicken sit in the hot water until the internal temperature is 150°F, about 12 minutes.
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Prep. Step 1: Bring it to room temperature. Take 1-1½ pounds (453.59 grams+) of chicken breasts from the fridge 30 minutes before poaching to let them come to room temperature. Step 2: Fill a pan with water. Fill a large saucepan with enough water to submerge the chicken breasts at least 2 inches (5 centimeters) deep.
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How to Poach Chicken. To poach chicken, cover chicken boneless, skinless chicken breasts with water (for added flavor add 1 cup of white wine), bring to a boil, reduce to a simmer, and cover the pot with a lid. Check the chicken every 8 minutes with an instant-read thermometer until it registers an internal temperature of 165°F in the thickest.
