WHAT TO MAKE WITH BOILED CHICKEN BREAST RECIPES
BOILED CHICKEN BREASTS RECIPE | MYRECIPES
Boiling a chicken breast may seem like a fairly simple task—and it is. But there are plenty of questions to answer before you throw your meat in the water. Have you ever wondered how long to boil a chicken breast? What, if any, seasoning do you need? Well, you've come to the right place. Follow these easy instructions for perfect boiled chicken, every time.
Provided by MyRecipes
Yield Makes about 8 cups chicken and 8 cups broth
Number Of Ingredients 9
Steps:
- Bring all ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 to 40 minutes or until done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months. Strain and reserve broth to use fresh or freeze, if desired. Broth may be frozen in airtight containers.
GRANDMA'S BOILED CHICKEN RECIPE - FOOD.COM
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
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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