BOILED CHICKEN NEAR ME 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

GRANDMA'S BOILED CHICKEN RECIPE - FOOD.COM

Grandma's Boiled Chicken Recipe - Food.com 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.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

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.

Nutrition Facts : Calories 274.3, FatContent 16.1, SaturatedFatContent 4.6, CholesterolContent 77.6, SodiumContent 684, CarbohydrateContent 12.8, FiberContent 4.4, SugarContent 2.1, ProteinContent 21.1

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