Begin by selecting a pot that’s large enough to accommodate your chicken breast. You want to ensure there’s plenty of room for the chicken and water to cook properly.
Fill the pot with enough water so that when you add the chicken breast, it’ll be covered by at least two inches of water. This is crucial to keep the chicken moist while cooking.
Place the pot on the stove and bring the water to a boil. This step is important as it ensures that the chicken cooks evenly and retains its flavors.
Once boiling, gently add the chicken breast to the pot. Quickly pop the lid back on to lock in the steam and heat.
Remove the pot from heat and let the chicken poach in the hot water without lifting the lid for about thirty minutes. It’s tempting to peek, but keeping the lid on helps the chicken cook through thoroughly.
After thirty minutes, check to see if the chicken is cooked. You can use a meat thermometer—it's safe to eat if the temperature reads at least 76 degrees Celsius.
If the chicken isn't quite ready, return the pot to low heat and simmer until fully cooked. You want the meat to be tender and easy to shred.
Once cooked, carefully remove the chicken from the pot, reserving the poaching liquid. This liquid can be used to adjust the consistency of your puree later.
Roughly chop the poached chicken into smaller pieces. This helps when blending, ensuring a smooth texture.
Transfer the chopped chicken to a blender or food processor. Gradually add in about three-quarters of a cup of the reserved liquid, adding more as needed until you achieve a smooth puree.
