Poached chicken breast

• carrot↗1

  roughly sliced

• celery stick↗1

  roughly chopped

• large garlic cloves↗3
• parsley↗½ small bunch

  ½ small bunch

• dill↗½ small bunch

  ½ small bunch

• skinless chicken breasts↗4
• cold water1l l

Step-by-step instructions

1. 1

   Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn’t quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 15 mins, or until the juices run clear in the thickest part of the breast.

2. 2

   Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Wrap the chicken in tin foil and leave to rest for 5 mins. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.