Poaching cooks a bird gently without adding fat, and it gives you very juicy and tender meat. Although poaching is a common cooking method for breasts (which are most likely to dry out using other methods) you can poach any chicken part - even a whole chicken

Instructions:

1 )Assess the size of the chicken or chicken pieces. Chicken needs to poach completely covered in liquid, so the amount of liquid depends on how much chicken there is.

2 )Boil enough water or chicken broth to cover the chicken.

3 )For every quart of liquid, add about 1 cup each chopped onion, carrot and celery.

4 )Add the peppercorns.

5 )Season the liquid very lightly with salt.

6 )Lower the heat so the liquid is just below a simmer. The surface should shimmer. When checked with a food thermometer, the temperature should be about 190 degrees.

7 )Add the chicken or chicken pieces.

8 )Make sure everything is submerged. Weigh down with a plate if necessary.

9 )Cook only until cooked through, about 15 to 20 minutes for chicken pieces and 45 minutes to an hour for a whole chicken. Test to make sure the meat is completely cooked through before removing.