1/2 of a butterflied chicken breast
1 small carrot, halved
1/2 onion, quartered,
1 small garlic clove, quartered
1 teaspoon of salt
Toss all ingredients in a medium saucepan and add just enough water to cover the chicken. Bring to a rolling boil for 20 minutes. Then turn off the heat and let sit on the hot burner for at least 10 minutes or until cool. Dry the chicken with a paper towel, place in a sealed Ziploc baggie and refrigerate for at least 4 hours. Discard the poaching liquid if not needed for your recipe.