Poaching is a tried-and-true healthy method of cooking protein because no fat is needed during the cooking process. You can, however, add as much or as little flavour to your cooking liquid as you like to maximize taste. Though simple, this chicken is the perfect vessel for a vibrant take on a herby gremolata sauce.
Waste not
While cooking, save vegetable scraps and place in an airtight container in the freezer; save them to make excellent additives to poaching liquid. Once chicken is cooked, you can also strain out vegetables and herbs, and you’ll have yourself a mild chicken broth.
