Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn’t quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 15 mins, or until the juices run clear in the thickest part of the breast.

Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Wrap the chicken in tin foil and leave to rest for 5 mins. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.