The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: jun. 30, 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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Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: apr. 27, 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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Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: apr. 21, 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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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: apr. 14, 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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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.75 star rating.
Reviewed: mar. 25, 2009
for an easy strain place bay leaves pepercorns and parsley in a piece of tied cheesecloth
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: mar. 23, 2009
Pretty good.
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Living In: Kingwood, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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
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Cooking Level: Intermediate

Home Town: Walnut, California, USA
Living In: Pomona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Fort Sill, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: feb. 25, 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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Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: feb. 25, 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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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: feb. 18, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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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Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: jan. 28, 2009
This is fantastic, and very simple. I use this for a soup, and the larger pieces of meat I use in a casserole the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: jan. 21, 2009
This was my first time boiling chicken and it came out sooo tender and delicious. I bought a 2 pound WHOLE chicken and all I added in the water were carrots, flattened garlic cloves, pepper, an salt. The rest of the flavors came from the chicken. I simmered the chicken just before boiling (following a reviewer's suggestion) and the meat really did fall off the bone. YUM! Also, since I used a 2 pound chicken it only took me about an hour. I agree with the reviewers that said to keep the skin for the extra flavor, and then skim off the fat later.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: jan. 8, 2009
Great easy recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: jan. 7, 2009
I've made this time and time again as a base for my homemade chicken noodle soup and it's perfect! One reminder though, never bring the water to a boil because it makes the chicken tough. It's important to catch it right before a boil and let it simmer from there. Follow that rule and you'll have the best most tender chicken around!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: dec. 14, 2008
I personally don't like to make alterations to other people's recipes... especially ones that are rated with 5 stars, but I did add a few extra ingredients. Sorry--often annoyed by other reviewers for making so many alterations that it is no longer YOUR recipe. However, your recipe is perfect. I just added some garlic and parsley to suit my tastes. Even without that, it would have been absolutely wonderful. Thank you so much. I searched for this recipe simply because I wasn't sure about the cooking time. Your instructions are immaculate as far as I am concerned. Thanks again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: nov. 16, 2008
Skim the top a few times while it's cooking and you have broth for soups - way better than canned and way less wasteful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: oct. 24, 2008
This is a very good basic recipe. For those who say that it bland should realize that it is for the basic diced cooked chicken. You spice and season it as you make your final recipe. When I get a great sale on whole chickens, I get out the giant stock pot and fill it and cover with water and start heating it. I like to be able to go out to the garden and snip some fresh herbs. Whatever is growing and looks good. I like my final recipes with dark meat. Some (my SO) do not, so I bag up some different mixes and freeze them. The boil the bones some more and filter the liquid through a fine mesh filter. This liquid freezes into the best broth you can get. I really like to be able to put a bunch of these into the freezer before winter comes. It gives me the cooked chicken for taco, burritos, pot pies, chicken soup, chick and dumplings, etc. at a drop of a hat for a hearty winter supper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: sep. 15, 2008
So easy and yummy!! I used this recipe as a base for soup. I used a whole chicken and didn't cut it up (as some other reveiws had suggested) and had no problems, chicken was done in 90 minutes exactly. I did use some salt though, only a pinch. When the chicken was done I removed it from the pot and strained the broth. Way better than broth from a carton or a boullion cube, and although it takes some time its really easy. :)
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Cooking Level: Intermediate

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