Perfect, juicy poached chicken breasts

The first step is to reduce your meat consumption. Animals can suffer terribly during meat production in commercially operated animal factories. If you want to find out more go to
If you want to eat meat, consider eating less of it, and think about where it comes from.
If you do decide to buy meat, reduce the harm, and find a butcher who sells local, pasture-raised chickens. They taste great, and were not treated as factory commodities before they were slaughtered for you to eat.

The recipe
For 2 breasts.
Start with boneless, skinless chicken breasts. Place the chicken breasts at the bottom of a wide pan. Don’t overcrowd them. Add enough water so that you just barely cover the chicken breasts.

Add some chopped onion, carrot and celery, a couple of garlic cloves, 4 peppercorns, as well as some fresh herbs like rosemary and bay, along with a bay leaf and a few whole black peppercorns and a teaspoon of salt.

Bring the water to a boil, then lower it to a simmer. You should see a few gentle bubbles rise up from time to time, but not a full rolling boil.

Simmer for about 10 minutes, then turn off the heat, cover the pot tightly and let the chicken breasts stand in the hot water for another 15 to 20 minutes, depending on how big the chicken breasts are.

Remove them from the hot water, slice and keep for use in salads, sandwiches or whenever you want delicious moist chicken. For something extra yummy, 1/4 of a chopped preserved lemon added to the sliced chicken gives a big of super zing taste.

Don’t throw away the cooking water, use it as a stock for soup.


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