We don’t advocate for the traditional method of poaching, however. It’s fussy and too hands-on, calling for maintaining a pot of water at a very specific temperature just below a simmer (160 to 180 degrees) for the duration of the cooking time.
By taking away the fussiness, we created a foolproof technique for poaching.
The secret? Once you've added the chicken or eggs to the water, cover the pot, remove it from the heat, and let it stand until the chicken or eggs are cooked. The beauty of this technique is that it’s extremely gentle and mostly hands-off and results in succulent meat or perfectly poached eggs.