Recipe by George
"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."
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1 (3 pound)
onion, halved - unpeeled
carrots, cut into chunks - unpeeled
celery, cut into chunks
water to cover
I make a lot of boiled chicken, and I would like to add some advice. Be sure to cut the chicken into parts, remove any giblets, and rinse the chicken before boiling it. I prefer to add some salt to the pot, which this recipe doesn't do. The amount is up to you (start with 2 teaspoons if you're not sure). You can remove the chicken from the pot as soon as it's done, if you prefer, rather than waiting for it to be "falling off the bone." The white meat will be done before the dark meat. If you leave the spine in the pot after removing the other parts and let it stew for a while, then strain the solids out with a sieve, you have some nice chicken broth to use for soups. Let it cool, and remove the fat that rises to the top.
Tasteless even w salt
Here is a hint to ensure that your chicken is always juicy, never dry - cool it completely in the broth before shredding or cubing! Works like a charm.
This is SO easy and tastes SO good! I put my chicken (usually boneless breasts) in the crock pot, cover it with water and add the salt, pepper, onions, carrots, celery (and garlic too) in chunks. Someone else had posted that it is then easier to pull out of the broth when you're done. Unbelievable flavor for both the broth and chicken. And in the crock pot it is absolutely effortless!! Thanks for the great recipe!!
This is the way my mom made it too... I add garlic and seasoned salt, and remove the skin off before simmering to reduce fat. Less to skim off after. I'll buy one of those 10 lb bags of legs n thighs when they're on sale and do the whole 10 lbs. After deboning, freeze meat in broth to help prevent freezer burn.
When the chicken is done, take the meat off the bones and continue simmering the bones and veggies for a couple more hours to make a rich, flavorful broth. Season to taste with salt. Strain and discard the bones and vegetables, as the flavor is pretty much cooked out of the veggies by this time. Chill (or freeze) the broth to use later.
I make this at least every couple of weeks. I freeze small portions in ziploc baggies & then use in my dogs' dinner (my vet advocates boiled chicken for my dogs)or in many other recipes calling for chicken. I do leave the veggies in big chunks for ease of removal. To clarify stock for clear broth, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk of one egg and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth. From cloudy to crystal clear in no time! (I got this method from another recipe on this site...Basic Chicken stock)
This recipe is great! I didn't have celery on hand so I threw in a couple garlic cloves and some seasoning salt and simmered it until the meat was falling off the bones. I did what one reviewer suggested and cooled the chicken in the broth to make the chicken as moist as possible. As I was shredding the chicken for the enchiladas I'm making tonight, I couldn't help taking a quick bite and it was awesome! Thanks so much for this great, cheap, building block recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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