Step 1

Let the chicken come to room temperature for 30 minutes and gently pound to even out the thickness a bit. Meanwhile, gather the ingredients for the poaching liquid. Slice the lemons, cut the onion and crush the garlic.

Step 2

Add a few cups of water to a large pot and stir in the salt. Add the chicken to the pot in a single layer. Add the rest of the ingredients finishing with more water to cover the chicken by 1 inch.

Step 3

Place the pot over medium heat and let the contents come to a simmer. Periodically, give the pan a gentle shake to help distribute the heat evenly. Lower the heat to low and let gently and slowly simmer for 8-10 minutes until the internal temperature of the chicken reaches 170 degrees F. Another way to check if the chicken is done is to pierce the chicken with a knife or a fork and check that the juices run clear - not pink.

Step 4

Remove the chicken from the poaching liquid and let cool completely before storing in the refrigerator or using in chicken salad. (My chicken was still warm when I took photographs and it cut a little raggedly. Chilling the chicken before dicing yields the best result.)