Poaching sounds chef-toque complicated, but simmering meat in a liquid on the stovetop is pretty straightforward and keeps the kitchen cooler in hot weather. Better yet, poaching is especially good for keeping the usually dry chicken breast meat moist. We even add a smoky component to the poaching liquid for terrific smoked chicken salads and sandwiches. For chicken salad, aim for a balance of smoke, sweet, and savory. The smoke really takes to fresh and dried fruits like green apple, pineapple, mango or papaya, raisins, dried cherries, or cranberries. Parsley and green onion are always a good choice, and celery and good mayonnaise are a must.

　　

Ingredients

makes 3 to 4 cups

　　One 14-ounce can chicken broth

　　1/4 cup bottled smoke

　　2 celery ribs, cut into 2-inch pieces

　　1 medium onion, sliced into thin wedges

　　1 bay leaf

　　4 boneless, skinless chicken breast halves (about 2 pounds)

　　

Step 1

COMBINE the chicken broth, 3 cups water, the bottled smoke, celery, onion, and bay leaf in a large skillet with straight sides.

　　

Step 2

BRING the broth to a low boil over high heat. Reduce the heat to medium-low. Carefully add the chicken. Simmer for 20 to 25 minutes, partially covered, until the internal temperature reaches 160°F.

　　

Step 3

REMOVE the chicken and discard the poaching liquid.

　　Cheater BBQ