 A tight-fitting lid may be helpful for bringing the liquid up to temperature.The poaching liquid traditionally uses a court bouillon which consists of an acid (wine, lemon juice) and aromatics (bouquet garni and mirepoix), although any flavorful liquid can be used in poaching.The liquid should ideally be around , but when poaching chicken, it is vital that the chicken reach an internal temperature of at least in the core, in order to be ingested safely.