Name: Best Poached Chicken
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts (about 2¼ pounds); 3 medium carrots, peeled, cut into 1½-inch irregular pieces; 1 head of garlic, split crosswise; 1 tablespoon Diamond Crystal or 1¾ teaspoons Morton kosher salt; ⅔ cup dill fronds, divided; 1 tablespoon fresh lemon juice; Freshly ground black pepper; Olive oil (for drizzling)

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Laura Murray

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried. See two more ways to poach chicken here.

Recipe notes

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