BOILED CHICKEN RECIPES EASY RECIPES

BOILED CHICKEN RECIPE | ALLRECIPES

Boiled Chicken Recipe | Allrecipes 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 Allrecipes Member

Categories Meat and Poultry Chicken Whole Chicken Recipes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

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, CarbohydrateContent 4.5 g, CholesterolContent 46.1 mg, FatContent 11.1 g, FiberContent 1.2 g, ProteinContent 16.3 g, SaturatedFatContent 3 g, SodiumContent 64 mg, SugarContent 1.9 g

BOILED CHICKEN, CHINESE STYLE RECIPE - FOOD.COM

Boiled Chicken, Chinese Style Recipe - Food.com image

This is an original recipe by Jeff Smith, from the cookbook "The Frugal Gourmet". Use for Chicken with Leeks and Cream recipe, as well as other recipes that call for cooked chicken. Have also used method for boneless chicken thighs with great results. In this recipe we do not actually boil the bird at all but rather place it in boiling water and then leave it alone. Please read the instructions carefully. This dish is so simple and so delicious that you will think the instructions are incorrect.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

1 roasting chicken (can use whole chicken or chicken breasts or thighs)
boiling water

Steps:

Fill a large kettle with water, and bring to a boil. (An 8 quart pot two-thirds filled with water works great for a 2 1/2 - 3 pound bird). When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place the chicken back in the pot. Cover the pot, and turn off the heat. Leave the chicken in the pot and the pot on the burner. After 1 hour the chicken is done. Remove and cool.
You can debone this chicken in very little time. If you are on a low-salt/low-fat diet, be sure to remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you should decide to store the meat in the refridgerator. The chicken is ready to serve or use.

Nutrition Facts : Calories 721.4, FatContent 52.9, SaturatedFatContent 15.1, CholesterolContent 243.8, SodiumContent 227.1, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 57.2

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31/7/2020 · Simply add your chicken, and the stock from the pan, to a stand mixer with the paddle attachment. Turn the mixer on and let it toss the chicken around for about 30 seconds - it will start to pull and shred for you. Don't overwork the chicken or let it mix too long - or it will become super soft. Mix just to shredded and then you're ready to go!
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