Ingredients
Equipment
Method
- Take chicken out of the fridge 30 minutes before cooking.
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it in a single layer. The chicken can be snug but do not stack.
- Add flavourings, if using. Squeeze in lemon juice and add the used lemon.
- Bring water to a boil.
- Place chicken breasts in the water, put the lid on, and bring back up to the boil. Immediately remove the saucepan from the stove and set aside for 20 minutes. It is fine to leave it for up to 45 minutes to 1 hour; it will not overcook.
- Remove chicken from water. Slice and notice how perfectly juicy and tender the breast is. Alternatively, chop or shred and use as desired.
- If reserving for later use, cover loosely to cool, then refrigerate whole.
Nutrition
Notes
This method works consistently because the chicken starts in boiling water (100°C/212°F). Chicken cooks at 65°C/150°F. While the water is at or above this temperature, the chicken cooks. Once the water cools below this temperature, the chicken stops cooking, preventing overcooking and yielding a perfectly cooked, juicy chicken breast every time. Do not add salt or anything with salt, as it affects the boiling point and cooling rate of the water. For larger chicken breasts (300g/10oz each), leave in water for 25 to 30 minutes. For smaller breasts (220g/7oz or smaller), check at 16 minutes. Chicken can be left in the water for up to 1 hour, though it may be slightly less juicy. Frozen chicken must be fully thawed before use. For the most tender bite, cut 90 degrees across the grain. Store whole, uncut chicken in an airtight container in the fridge for up to 4 days. It can be frozen, but will be less juicy.