Roasted Boiled Chicken Food

BOILED CHICKEN

Boiled Chicken image

A recipe for boiled chicken; boiled chicken meat is called for in many other recipes, and is a wonderful basic recipe to have for many uses.

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 8

Number Of Ingredients 6

Ingredients

1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover

Steps:

Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 4.5 g, Cholesterol 46.1 mg, Fat 11.1 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 3 g, Sodium 64 mg, Sugar 1.9 g

GRANDMA'S BOILED CHICKEN

Grandma's Boiled Chicken image

This is the base recipe I use to make chicken and noodles, chicken and dumplings and chicken with rice soup. You can use the chicken for any recipe that calls for cooked chicken and freeze the broth in one cup servings for any recipe that calls for chicken broth.

Provided by Sandy in Oklahoma

Categories Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (3 -4 lb) chicken, whole (Grandma said 1 fat hen)
1 large onion, chopped in large chunks
3 carrots, chopped into chunks
2 stalks celery, chopped into chunks
1 tablespoon peppercorn, whole
2 garlic cloves, diced
2 bay leaves
1 teaspoon dried parsley flakes
2 teaspoons salt

Steps:

Wash chicken well. Place all ingredients in large pot. Cover with water.
Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed.
When meat is falling off the bone, remove from heat. Remove chicken from broth and let cool. Once cool, remove skin and bones and discard. Chop or shred meat.
Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.

BOILED, STUFFED AND ROASTED CHICKEN

Boiled, Stuffed and Roasted Chicken image

Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food.

Provided by Angela Sara

Categories Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 large roasting chicken
3 ounces butter
salt and pepper
1 lb beef or 1 lb lamb, minced
3 tablespoons olive oil
salt and black pepper
4 ounces blanched almonds, halved
2 ounces pine nuts
4 -5 ounces cooked rice
2 -3 ounces butter, for roasting

Steps:

Clean the chicken and place in a deep saucepan and cover with water.
Add salt, pepper and butter.
Bring to the boil skimming away any scum.
Simmer in the water for about 3/4 hr, or until nearly tender.
Allow to cool a little.
Stuffing.
Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
Mix the meat, nuts and rice and taste for seasoning.
Stuff the chicken tightly with this mixture and secure with a skewer.
Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

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