Poaching is not the same as boiling, so ensure you keep the temperature low. Poaching chicken keeps the meat moist and creates a flavoursome stock. Infuse the liquid with aromatics and spices to ...

Brown both sides of the chicken. 5. Take out the chicken and dunk (breast down first) into the pot of poaching sauce. Keep ladling the sauce on to the chicken for 5 mins. Then poach for 30 mins.