So, if you want a more robust stock that makes an even tastier poaching liquid for your chicken, simmer your aromatics first.

Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part ...

To impress guests, you can re-create the Pear, Beets & Burrata Salad from the Select restaurant in Sandy Springs at home.

Let cool slightly, then slip off the skins. Discard the lemon verbena and simmer the poaching liquid over moderate heat until reduced to a light syrup, about 10 minutes. Strain the syrup into a ...

To get around this, I remove the legs - thigh and drumstick - from the rest of the bird, and leave them to cook for a little longer in the poaching liquid. After the chicken is cooked, it's ...