Serves: 4. Per serving: 210 calories, 40 g protein
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11⁄2 pounds boneless, skinless chicken breasts
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3 cups chicken bone broth
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Filtered water
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1⁄2 teaspoon fine sea salt
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2 large cloves garlic, or 3 small, peeled and crushed with the side of a chef ’s knife
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1⁄4 teaspoon whole black peppercorns
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3 sprigs fresh thyme
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Pat the chicken dry and place in a wide deep skillet. Pour the broth over it, then add enough water until the chicken is submerged and stir in the salt. Add the garlic, peppercorns, and thyme; tuck into the liquid around the chicken.
2. Turn the heat to medium, and bring to a simmer (an instant-read thermometer inserted in the water should read between 170° and 180°F). Reduce the heat to low, gently turn the chicken breasts over, cover the skillet, and cook undisturbed for 10 minutes.63
3. Place an instant-read thermometer into the thickest part of the chicken; it should read 165°F. If it isn’t there yet, re-cover the skillet and cook 2 minutes longer, then check again. When the chicken has reached 165°F, remove the skillet from the heat, cover, and let stand for 5 minutes. Remove the chicken from the poaching liquid, and slice or shred. Alternatively, let the chicken cool, cover, and refrigerate to use later.
