Poached Chicken Breast

Combine chicken stock water yellow onion celery carrots tomato paste salt peppercorns and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer checking the flavor occasionally until vegetables are slightly tender 30 to 45 minutes.

Bring stock to a boil and add chicken pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).