Perfect Poached Chicken Breasts from the March\April issue of Cook’s Illustrated.
*Uses lots of water infused with flavor boosters including glutamate rich Soy Sauce.
* Uses the "brining liquid" as the cooking liquid.
*Elevates the fowl off the bottom of the pot to promote even cooking. [I had to trim the legs off my steamer basket with bolt cutter to make it work.]
*Coasts to the finish line off the heat.
I may never poach a chicken breast for the table, but poaching is my preferred method for making chicken salad.