Poached chicken thighs

Poach between 160F and 180F, which is below the 190F at which simmering happens; with no thermometer, bring the liquid to a simmer and back it off until there are no bubbles.

Fill a pot with enough water to cover the chicken and warm it over medium-low heat.

Season the poaching liquid with salt and bay leaves; seasoning diffuses flavour into the chicken the way a wet brine or salted pasta water does. Warm the liquid and taste it before the chicken goes in.

Once the water is just below a simmer at around 170 to 175F, add the chicken thighs and cook until the internal temperature is 165F.

Pull the chicken out, cool it a little, then shred it, leave it whole or chop it into cubes; taste and add a little salt if needed.