Final answer:
False, poaching a chicken breast requires a gentle simmer, not a full rolling boil, to ensure the chicken is cooked evenly and remains moist and tender.
Step-by-step explanation:
False, you should not keep the liquid at a full rolling boil when poaching a chicken breast. Poaching is a gentle cooking method that involves cooking food in liquid at temperatures of about 160 to 180 degrees Fahrenheit (71 to 82 degrees Celsius). The surface of the liquid should be just showing some gentle movement, but not the vigorous bubbles of a full boil. This low temperature ensures that the food is cooked through evenly without the exterior becoming overcooked before the interior reaches the desired doneness.
Poaching helps in making the chicken tender and moist by cooking it at these lower temperatures. A full rolling boil is more suitable for cooking items that require higher temperatures, such as pasta or hard-boiled eggs. Keeping the poaching liquid at a gentle simmer allows the chicken breast to reach the required internal temperature without the meat becoming tough or rubbery due to excessive heat.