Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 quart low-sodium chicken broth
  • 2 cups filtered water
  • 1 large leek, white and light green parts only, sliced
  • 3 cloves garlic, smashed
  • 1 inch fresh ginger, sliced
  • 2 teaspoons sea salt
  • 1 teaspoon whole black peppercorns
  • 2 sprigs fresh thyme

Instructions:

  1. In a large Dutch oven, combine chicken broth, water, sliced leeks, smashed garlic, ginger coins, sea salt, and peppercorns.
  2. Reduce heat to low. Carefully place the chicken breasts into the liquid in a single layer, ensuring they are submerged by at least an inch.
  3. Maintain a 'shimmering' liquid temperature (approx. 170°F/77°C) and cook for 12–15 minutes until the internal temperature of the chicken reaches 160°F.
  4. Remove the chicken from the liquid and let it rest for 5 minutes to allow for carryover cooking to reach a final safe temperature of 165°F.