atom · cooking / basics
Poach chicken that stays juicy
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Start in cold seasoned water.
Breasts in a pot, covered by two fingers of cold water, salt, bay, peppercorns.
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Heat to a bare shiver.
Small bubbles on the pot floor, never a boil. Boiled chicken is dry chicken in disguise.
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Kill the heat and lid it.
At the shiver, off the burner, lid on, fifteen minutes. Carryover does the cooking gently.
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Check 68 degrees, rest five minutes.
A probe in the thickest part. The rest redistributes what the heat pushed to the edges.
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Shred warm, store in the liquid.
Two forks while warm; refrigerated in a splash of the poaching liquid it stays juicy for days.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
