So I'm getting to like this as a way to cook chicken for some dinners I make, since it uses no oil. Only...when I do it, it's kinda tough.
I get boneless, skinless breasts of course. Boil enough chicken stock to cover the chicken in a pot, add chicken and veggies/spices, reduce heat and let simmer, not boil, until the chicken is done. Various recipes I saw called for anything from letting the chicken simmer 5 minutes then turning off heat entirely to letting it simmer for 30+ minutes. I stuck in a meat thermometer and cooked the chicken until it was DONE by the thermometer.
So how do you poach chicken, and is it tough when it gets done? How do I avoid that?