Poached Chicken with Garlic Emulsion

This recipe provides an example of thickening a poaching liquid with a purée made from roast garlic. Because roast garlic and vegetable purées in general have a hard time staying emulsified and even more so acting as emulsifiers, the garlic purée called for in this recipe is augmented with xanthan gum (about 0.2%) and a specially treated starch, Ultra-Sperse 3 (about 3%).