Perfect Poached Chicken

Directions

1. 1
   Place the chicken breasts in a 4 1/2-quart Dutch oven or soup pot.
2. 2
   Peel the onion, cut it into 4 pieces, and add them to the pot.
3. 3
   Cut the celery into 4 pieces and add them to the pot.
4. 4
   Peel the carrot, cut it into roughly 1-inch pieces, and add them to the pot.
5. 5
   Sprinkle the black pepper over the chicken and vegetables.
6. 6
   Add just enough cold water to completely cover the chicken and vegetables, then sprinkle in the salt, if using.
7. 7
   Cover the pot and bring to a rolling boil over high heat.
8. 8
   As soon as the water reaches a vigorous boil, remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, about 25 minutes for average-size pieces.
9. 9
   (Test for doneness by cutting into a breast half.)
10. 10
    Do not overcook.
11. 11
    When the chicken is done, remove it from the pot, using tongs or a slotted spoon.
12. 12
    Allow the chicken to cool enough to cut into bite-size chunks for future use.
13. 13
    Allow the poaching liquid to cool, transfer to a storage container, cover, and refrigerate for up to 3 days or freeze for up to 3 months (see Notes).