Poached Chicken⚓︎

Based on https://www.ethanchlebowski.com/cooking-techniques-recipes/poached-amp-sous-vide-chicken-recipes

Personal rating:


  • boneless, skinless chicken (thighs or any cut)
  • 2 bay leaves
  • 2x 4-finger pinches of salt
  • (Optional) leftover stock, other spices, etc.


Stove top⚓︎

  • Fill a pot with water
  • Place over medium-low heat and add salt and bay leaves, while cool taste test for sufficient salt
  • Bring the water to 160 F to 180 F, just below a simmer
  • Add the chicken thighs and cook until the internal temp is 165 F (155 F if using breasts), about 15 min.
  • Let cool and shred. Can be stored in the fridge for 5 days and used in a variety of meals, such as the [./dump_chicken_pot_pie.md

Instant Pot⚓︎

  • Pour in the broth and secure the Instant Pot lid
  • Cook at manual or pressure cook for 12 minutes
  • Quick release