Can they be safely cooked by bringing to a boil, covering and removing to a back burner for an hour or so. I guess this is called poaching. If simmering is required, what would be the minimum time. I don't want to over cook but also don't want to die from food poisoning. So, is bringing to a boil, covering, and turning off the heat enough, or should it be simmered for a time. This is for bone In breasts with the skin still on. I don't care about flavor as I intend to use the meat for cold salads, adding flavors later. Simplicity. Thanks.