GRANDMA'S BOILED CHICKEN
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
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 CHICKEN
Make and share this Boiled Chicken recipe from Food.com.
Provided by Nolita_Food
Categories Whole Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and crush ginger, mix well with wine.
- Baste chickens in mixture for at least 10 minutes.
- Put chickens in a boiling pot of water, bring back to a boil then reduce heat to simmer for 3 minutes.
- Turn off the heat, let chickens sit in pot for another 10 minutes.
- Strain off the chicken, let cool then chopped into 2 pieces.
- Serve with julienne lime leaves and mixture of salt, chilli and lime juice.
Nutrition Facts : Calories 1448, Fat 95.7, SaturatedFat 27.4, Cholesterol 438, Sodium 414.5, Carbohydrate 15.4, Fiber 2.3, Sugar 2, Protein 104.7
UN-BOILED CHICKEN
Yes, this seems weird. But it DOES work! Try this method of cooking for use in salads or any dish that calls for cooked chicken. It makes moist, flavorful meat -- the flavor isn't all boiled out into the broth, and it doesn't get the sort of carmelized flavor of roasting, which I don't care for in a chicken salad. If you do Once-A-Month Cooking, this is a great way to prepare a lot of chicken for the freezer. The 90 minute cooking time is actually 60 minutes of standing after (approximately) 30 minutes to boil the water twice.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 1h35m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 2
Steps:
- Fill a very large pot with water, enough to cover the chicken completely. You want a LOT of water. An 8 quart pot at least is best for ONE chicken or about 3 pounds of parts WITH bones. I do NOT recommend for boneless chicken, as the heat will not be able to penetrate the big pile of meat at the bottom of the pot.).
- Do not put the chicken in yet.
- Bring to a boil.
- Now put in the chicken.
- As soon as it STOPS boiling, take out the chicken.
- Return the water to a boil, then put the chicken back in and cover tightly.
- Turn off the heat but leave the pot on the burner.
- Leave it untouched for exactly ONE HOUR.
- Remove chicken from water.
- Let it cool just enough to handle, then debone your chicken.
- I've been making it this way for about 16 years now.
- You can use a whole chicken or parts.
- The large volume of water is important: I use a 15 quart stock pot, and do 2 chickens at one time.
- (then I save the skin& bones up in the freezer until I have a bunch, and use them to make broth).
Nutrition Facts : Calories 243.8, Fat 17.1, SaturatedFat 4.9, Cholesterol 85, Sodium 79.4, Protein 21.1
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