Poaching

Poaching cooks food gently in liquid kept below a simmer, around 70 to 80°C (160 to 180°F). It works for chicken breast, eggs and fish, which turn tough in hotter water. Season the liquid with salt, aromatics and a splash of acid. Poached chicken shreds easily for soups and enchiladas. Let the chicken cool in the liquid for ten minutes and it will stay juicier. Strain the liquid and keep it, because it's now a light stock for the soup.