Poaching preserves texture and pre-vents protein foods from becoming tough. The liquid can be flavored to complement the food. For poaching eggs or fish, reserve specific cooking instructions.
To poach a whole chicken, wash, truss, and immerse it in enough cold water or white wine and water to cover half of it. Add 1/8 teaspoon salt per cup of liquid and herbs, if desired. Bring to a simmer; cook for ½ hour: turn and cook for another ½ hour. To poach chicken breasts with bones, simmer 25 minutes; allow 15 minutes for boneless.
Fruits such as pears, apples, and figs poach well. Combine 1 cup sugar with 2 cups water in a saucepan. Bring to a simmer, stirring until the sugar dissolves. Add a stick of cinnamon, a slice of ginger root, or 2 table-spoons lemon juice. Peel and core the fruit and lower it into the simmering syrup. Simmer for 10 to 20 minutes; test for tenderness with a skewer.