Reviewed: May 6, 2013

The turned out great. I did add some garlic salt and let the chicken cool in the broth to prevent drying out.

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Reviewer:

bd.weld

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Victorville, California, USA

Reviewed: Apr. 19, 2013

Needs Salt

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1 user found this review helpful

Reviewer:

KingSparta

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Dec. 18, 2012

I came across this recipe because I had two large bone-in chicken breasts that I wanted to poach but couldn't remember how long to simmer them. This is a great recipe. I also followed other reviewers suggestions and let the breasts cool in the liquid and the meat was tender, flavorful and juicy. After removing the breasts, I simmered the remains for almost 2 hours adding a little salt and now have a wonderful chicken broth to use for a pot of chicken and rice soup. So economica and easy. Thanks! and easy

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2 users found this review helpful

Reviewer:

BEBBIE

Home Town: Cincinnati, Ohio, USA

Reviewed: Sep. 4, 2012

Made this today and it was perfect. I should have taken the skin off tho lol..next time i will do this. Made the best stock as i slow boiled the bones for another 2 hrs or so and it is so rich and yummy. Chicken was not dry and had a really good flavour as well.. Perfect chicken now for my base recipes and soup. Thank you poster, def keeper

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5 users found this review helpful

Reviewer:

thecrazyscotsman

Cooking Level: Intermediate

Home Town: Kirkwall, Orkney, Scotland, U.K.

Reviewed: Apr. 24, 2012

I did not have an onion or celery so i used onion powder and just lef the celery out this turned out good, normally i boil chicken in a little chicken or vegitable stock, but this worken well too.

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4 users found this review helpful

Reviewer:

mommietotwo

Cooking Level: Intermediate

Home Town: Greenwood, California, USA

Living In: Roseville, California, USA

Reviewed: Feb. 1, 2012

Very tender chicken that tastes great!

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11 users found this review helpful

Reviewer:

Paula

Cooking Level: Intermediate

Home Town: Libertyville, Illinois, USA

Reviewed: Dec. 17, 2011

Easy and excellent... Keep the water for chicken stock!

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8 users found this review helpful

Reviewer:

ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 16, 2011

My first time ever using a WHOLE chicken! It was yummy, AND i have some nice stock for other recipes! Only thing i didnt like was messing with the chicken bones, but that's expected when working with a whole chicken! I WILL be making this again!

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12 users found this review helpful

Reviewer:

AmbeRodriguez

Reviewed: Oct. 13, 2011

Fantastic, fantastic chicken. Used to make the Chicken Noodle Soup by Sherry on this site - and it was fabulous! Will definitely use again (although I may use chicken pieces rather than a whole chicken next time, to save time).

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10 users found this review helpful

Reviewer:

raurecipes

Cooking Level: Intermediate

Reviewed: Sep. 26, 2011

This chicken and broth is the BOMB. I stop and sniff it probably 10 times as I'm cooking this because it smells so good. And with a short ingredient list, you know it's wholesome. If I'm just doing chicken breasts, then I cook it 30 minutes and let it cool completely, as BODIE358 suggests and it's completely moist and flavorful. I then keep the broth frozen for whatever I need. I do it the night before and make chicken and dumplings (from this site) with it - the soup comes out so rich this way! The crockpot method that Christy Marie suggested is also awesome. It really couldn't be easier.

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12 users found this review helpful