The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 16, 2007
This is a really good recipe to start a chicken soup.
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Cooking Level: Expert

Living In: Sebastian, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 20, 2007
Excellent recipe! Both the chicken and the broth were incredibly tasty - the only modification I made was throwing a few garlic cloves in.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 13, 2007
so tasty! I loved it.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 7, 2007
I used this for Chicken Pot Pie VI from this site, which was NOT good. Family liked it, i hated it. But the one reedeming feature in the pie was the lovely moist chicken that i got from using this recipe. Used breast pieces and just lowered the cooking time a bit.
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Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 26, 2007
I'm always a little wary when it comes to cooking chicken...you don't want to over cook it and you don't want to under cook it. I took the advice from another reviewer and boiled two boneless skinless chicken breasts for 50 minutes and it turned out great.
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Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 18, 2007
I read all of the reviews and followed many suggestions. This chicken was absolutely tasteless. You would be much better off roasting the chicken in a 350 degree oven after rubbing extra virgin olive oil all over the breasts, sprinkling with salt, pepper, paprika or rotisserie chicken spice (comes in a premade container)and roasting it for 30 to 40 minutes, or until juices run clear. Good thing I got a deal on the chicken breasts at the store.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 15, 2007
This recipe is great! I'd never thought of boiling chicken before. I used boneless chicken breasts, and just put them in a pot with onion and carrots and water. Make sure to use a big enough pot though, cuz the water boiled over in mine.
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Cooking Level: Beginning

Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Aug. 9, 2007
Delicious. This makes fantastic chicken and noodles. This is almost identical to my FIL's chicken. I'm glad to finally have the recipe written down. Thanks for the wonderful post, definitely a keeper!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 9, 2007
Thank you so much for this recipe. I have tons of recipes that call for cooked chicken that I don't make often because I hate paying for the expensive precooked chicken at the store and wasn't sure how to do it myself. This is so cheap and easy that my family will be eating loads more chicken now!
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 6, 2007
perfect recipe and very flexible. i typically add a couple of bay leaves and some times garlic and rosemary.
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mls

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 12, 2007
Cooked mine a bit longer, about 2 hours. Stock is great, chicken tasted good, but because the carcass broke down so much, it was difficult to remove all of the small bones from the meat. Make sure you double check the meat for bones!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 3, 2007
I made as written & it cost $6.50. When done, I had 6 cups shredded chicken and 7 cups of really tasty stock. Swanson & Tyson are going to be sad I found this recipe!! THANKS for posting!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 23, 2007
FANTASTIC, SUPERB, INCREDIBLE, FABULOUS...get the point? This recipe is easy, fast, tastes GRRRRRREAAT. The uses for the chicken & the stock are endless. Thank you so much for posting this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 1, 2007
This is the best way to make a boiled chicken I have found. Great flavor and good broth! Thanks!
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MJB

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 25, 2007
Boiled just under 2 hours, meat was falling off the bone. Placed the chicken on a cutting board; skin was very easy to peel off with a pair of tongs. Ate the legs as is, going to chop the beasts tonight and use for chicken noodle soup (and use some of the stock I strained from the boiled chicken).
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Cooking Level: Expert

Living In: Hartford, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 14, 2007
I wish I could link this recipe to some of the other recipes on this site- to name a few you may like to try- Chicken Pesto Pizza, Chicken Lasagna, Chick. Pot Pie, Bacon, Lettuce and Tomato Salad w/Chicken, the possibilties are truly endless w/ this one! Sometimes, on a weekend, I do this in the crock pot for 6 hrs and that really lowers the risk of it drying out. I'll make huge batches and freeze for future recipes. Huge time-saver for busy Moms and Dads!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 8, 2006
Best recipe for boiled chicken I have ever used - and the broth is great for making soups, too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 15, 2006
great recipe for a basic staple of cooking. I save the stock and use it in place of chicken broth in my soups.
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Cooking Level: Intermediate

Home Town: Stockton, California, USA
Living In: Italy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 11, 2006
Who would think that you needed a recipe to boil chicken. I do it all of the time without one. But this recipe was wonderful! The chicken was moist and flavorful. I also strained the broth and froze it for use in soups and sauces later. It was incredibly flavorful!
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Cooking Level: Expert

Home Town: Western Springs, Illinois, USA
Living In: Sturgeon Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 3, 2006
I wish I had found this years ago. I was always told to boil the chicken til "it fell off the bone". Was that 10 Minutes? 2 days? I finally figured it out, but if I had known this recipe was here, (for timing reasons) I would have been making chicken salad and things a long time ago. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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