Will I be able to ask this question without deviating into another topic? I will try not to. I make simple chicken a lot. Breasts mostly. Without the bone, sometimes with. I used to not even think about it, I'd just simmer it for 35 minutes and that was it. Then I thought I'd try to poach it. I wanted to make sure, so I checked out some internet stuff. As usual a bunch of conflicting information, which in itself can be a masochistic pleasure.

Anyway, I wanted the simplest version - so I really loved it when one guy who says he's a chef says the best way to do it is put it water, bring it to a boil, take it off the fire with a lid on it and let it sit 15 minutes and it's done. The thermometer never went over 125. So I brought it to a boil a second time, then removed and lidded it again for 15 minutes, and this time it registered 165 plus. So that is the method I've been using. Without supplying a full recipe, unless you think it's a good idea - just wondering if any of you have ever poached chicken breasts (let's go with the skinless boneless ones), and if so how did you go about it? I use the chicken for all kinds of stuff I throw together from an occasional sandwich to a salad, and it's always good, even simmered, but I noticed the poached version was softer and less assaulted I guess which made it really good for a sandwich. Anyway, thanks for reading.