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 ...

T he first time I attempted butter poaching was during a cozy winter evening when I craved something special but didn’t want to venture out to a restaurant. As I watched the mon ...

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 ...