Reviewed: Nov. 4, 2009

This was a wonderful recipe. I have always bought chicken in a can but from now on I will buy a whole chicken and use this recipe. I am so happy I found this.

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cole332002

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Reviewed: Nov. 1, 2009

Perfect! Added a little salt and put it in the slow cooker. This chicken can be used in so many ways!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 1, 2009

I followed the recipe to the letter and it turned out perfectly. I used my boiled chicken to make "Chicken Noodle Soup" by Sherry, off of this website. To die for. Thanks to both George and Sherry for great recipes. The chicken turned out excellent - juicy and tender - and made my home smell wonderful too.

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Shyla

Cooking Level: Intermediate

Home Town: Rice Lake, Wisconsin, USA

Living In: Great Falls, Montana, USA

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Reviewed: Oct. 12, 2009

Wow, what a great recipe. This is my first time boiling chicken & I must say, this will be the way to cook it from now on. Very moist, tender, flavorful! Yummy. I cooked it exactly the way it reads, added salt as well as garlic. Chicken falls off the bone. Saved the stock for soup later. Thanks for the recipe.

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rbf403

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Reviewed: Sep. 27, 2009

Our kitchen really smelled good while this was cooking. The chicken was tender, moist and delicious. We immediately made soup (for a family with flu) with the dark meat and broth. We kept the white meat for chicken salad or burritos. What a great way to get the most mileage from a chicken.

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FloridaJoe

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Reviewed: Sep. 8, 2009

Absolutely delicious...I also added some rosemary to the water, along with garlic. Thanks!

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Janet Conant

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Reviewed: Aug. 14, 2009

Very simple yet delicious. I added garlic and skimmed the fat off. Save the broth and leftover chicken for soup. I make this about once a week. everyone loves it!

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beachcomber

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Indian Rocks Beach, Florida, USA

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Reviewed: Jul. 15, 2009

This was amazingly good for something so simple. The best advice from another reviewer was to let the chicken cool in the broth before removing - it was extra moist and flavorful. I'll be on a boiled chicken binge for a while! Thanks!

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cdagirl

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 29, 2009

This is a great recipe. You can't go wrong! The chicken came out great. I used this recipe to boil chicken for a chicken salad. It tasted so rich! The leftover broth was great too!

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ChristenB.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 25, 2009

You can't go wrong with this recipe. This is the first recipe I used from this site, and it is so versatile! I usually make it for enchiladas, but it also makes amazing soup, or chicken for any other recipe! It is funny that you'd need a recipe for something that seems as basic as boiled chicken, but three years ago I had no idea how to make shredded chicken. Now I make it all the time!! Thanks!

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Katherine

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 9, 2009

I have used this recipe or a variation based on what I have on hand many, many times now. It works excellently! If you allow your chicken (or chicken bones) to cook with the vegetables/spices you like for an hour or so before straining, you get a nice chicken stock. You'll know if you got chicken stock or if you have chicken water based on how it smells. The water should still smell like chicken noodle soup AFTER you remove all the "stuff" from it and it should not be colorless! Now you can make a soup from the stock or you can freeze the stock in ice cube trays (then repackage into baggies) and use it in recipes :)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 25, 2009

for an easy strain place bay leaves pepercorns and parsley in a piece of tied cheesecloth

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masterchefed

Cooking Level: Professional

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Reviewed: Mar. 21, 2009

Pretty good.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 14, 2009

Oh my goodness! This is just the easiest and most tender chicken I have ever tried! I threw in a bone-in chicken breast with the vegetables (and added several garlic cloves) and it cooked itself. I stirred every once in awhile and 2 hours later, my chicken was absolutely delicious. I did keep the broth for later and can't wait to use it for another recipe. This is definitely my new chicken recipe and I am done using the rotisserie chicken from the store(a costly $7) to make shredded chicken. This recipe has 100x more flavor and is so much more tender. Thanks for introducing me to the most tender and juicest chicken ever!

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ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Mar. 10, 2009

Good recipe/technique. Only gave it 4 stars because I let the chicken cool in the stock before removing and shredding. Chicken remains moist and stock more flavorful.

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Dee

Cooking Level: Intermediate

Home Town: Walnut, California, USA

Living In: Pomona, California, USA

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Reviewed: Mar. 4, 2009

When making chicken I normally just put them in a pot, fill water to cover add a little salt and pepper. Did it this way and chicken was much more flavorful. Thanks

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mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Fort Sill, Oklahoma, USA

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Reviewed: Feb. 23, 2009

Sometimes when you get to a certain age in life, your taste buds falter. (Like mine)... So I use 5 quarts of water to 3 lbs. chicken and 3 chicken bouillon cubes from Wylers. It always makes the chicken broth awesome if make dumplings to this. I use to dice all my onions and that's why I hated boiling chicken, but I just threw some on the stove and hope it does the same thing. Half it uh? :) Love it!

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Meganolia

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 16, 2009

This was wonderful. It made a wonderful chicken stock. We had the most tender chicken and so flavorful. I also made majority of the chicken and broth into a soup and it was THE best chicken soup we had ever had. So, thank you for this basic boiled chicken recipe. I will never buy canned chicken again when this is so simple and much more tasty! I did follow the advice of some of the others and it turned out great! I can usually find whole chickens on sale for $.69/lb and the amt of meat you receive can make several meals. Works great to freeze as well. Just be sure and freeze in a little of it's broth to keep it moist. I also bought some ice cube trays and will use those to make my broth cubes to use. No longer needing to buy those very SALTY boullion cubes!

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Samantha

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Reviewed: Feb. 8, 2009

Simple & tasty. The chicken was literally falling off the bone as I was taking it out of the pot, and it's juicy & delicious. I haven't made soup yet, but I tasted the broth and it is delicious. Thank you so much! EDIT: Since my 1st review, I have used this method several times; with whole chickens, thighs, legs, breasts (whatever was on sale!) This is a great way to cook a lot of chicken in "bulk" and still have a lot of versatility. If you can stock up on chicken of any cut when it's on sale, or the day before it expires at the supermarket, this recipe is for you! You can boil as stated in the recipe, or use plain water and while it's simmering, you don't have to do a thing! I used the stock of soups, and in 1 batch, I had enough to fill 2 chicken pot pies, fajitas for my family and a week's worth of chicken for chicken salad sandwiches (try the curry chicken salad recipes). This is perfect for the budget conscious. Thank you SO MUCH!!!!

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sarahxbee

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 4, 2009

I have been making this for years. I buy double when chicken is on sale and use this recipe to have chicken for the weeks menu. I use it for sandwiches, wraps, casseroles, salads some for the freezer for another time, etc... Excellent.` THX

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