Reviewed: Sep. 26, 2006

Appealing because it's so easy, but it turned out a little too dry for my taste.

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Christa

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2006

So easy yet so delicious... the broth can be used for other dishes.

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jasminscent

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Sep. 1, 2006

I just used this recipe for the Chicken Pot Pie IX on this site. Both turned out excellent. Though as I was making this, it smelled so great I thought I should have just made soup instead!!! Highly recommend this, the meat falls right off of the bones and is juicy and tender.

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forgetmenot060903

Cooking Level: Intermediate

Living In: Nome, Alaska, USA

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Reviewed: Aug. 30, 2006

I used frozen boneless breasts for this, without thawing, and it turned out great - I only boiled for about 50 minutes. Not only is it easy, the chicken is tender and very mildly seasoned, perfect for casseroles, sauces, pastas, etc. The broth is an added bonus, too. Thanks so much for sharing!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Aug. 15, 2006

I did this in the crock pot for about 10 hours on low and the chicken fell into tender pices. I've frozen it for later use and used the broth to make a delicious soup.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 1, 2006

This produces very flavorful chicken. I didn't have any celery, so I just added a teaspoon of celery salt. I used 5 bone-in chicken breasts. I used two breasts for Parmesan Basil Chicken Salad, and have the rest chopped up, ready to go for tomorrow's dinner. I saved the broth too, it was pretty good!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2006

And at the same time you have made homemade chicken stock that can freeze well in containers

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Jul. 15, 2006

Every cook's must have recipe. Makes life a lot easier. I make this for my alfredo sauces, enchilladas and other pasta sauces. Don't throw away the broth. It's yummy too with a little salt.

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OZ

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Redondo Beach, California, USA

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Reviewed: Jul. 10, 2006

excellent the whole family loved it

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Papa Bear

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Reviewed: Jul. 1, 2006

Really enjoyed this chicken. It came out very moist. I also used chicken breasts and only boiled them for about 50 minutes. Didn't have peppercorns so used garlic salt and ground pepper. Turned out fantastic! Even better the next day in our chicken salad sandwiches.

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rbella

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2006

The chicken was full of flavor. The chicken can be used for any kind of dish.

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LEWSHU

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2006

Thanks for the great recipe! I used a crock pot because it fit with my schedule better. The chicken was very tender and easy to work with!

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sbh

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Reviewed: Apr. 26, 2006

I used this as a base for the Creamy Chicken Lasagna recipe listed on this site. Instead of a whole chicken, I used two large boneless, skinless chicken breasts (about 1 1/4 pounds total) and I halved the amounts of vegetables. I didn't have peppercorns, so I put several shakes of ground pepper in the pot. I let them cook away for about 50 minutes and they were done and perfect. I saved the stock, and I will either use it in the next couple days or chuck it. :) It's not really strong broth, but it's not just water anymore either! Thanks for a quick and simple way to make stock AND cook chicken up! Maybe I'll cook up a few pounds of chicken, then cut them up and stick them in the freezer for quick chicken sandwiches in the future...

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Apr. 24, 2006

Such a simple recipe yet, so useful!!! I cooked a huge batch and then use it in different receipes during the week. A handful sauteed in TexMex Spices works phenomenally well when whipping up some quick quesadillas. We also mixed BBQ sauce in it for speedy sandwiches. Add a little mayo, apples and walnuts a couple of days later for chicken salad. I got requests for it again immediately!!!

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StaceKir

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Oak Hill, Virginia, USA

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Reviewed: Apr. 17, 2006

I follow many of the suggestions other reviewers have. I remove the skin to cut back on some of the fat. I also like a lot of garlic in my chicken. I will have to try letting the chicken cool in the pot, I usually remove to cool. Finally, save the liquid as it does make great stock.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Apr. 14, 2006

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)

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 13, 2006

Awsome!!! Perfect to make and use for many different chicken recipes. Have made twice and will make many times to come. Thank you for this one!

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Bethannie

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Reviewed: Apr. 13, 2006

Great base recipe!!

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: Mar. 28, 2006

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!!

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Christy Marie

Cooking Level: Expert

Home Town: Conneaut Lake, Pennsylvania, USA

Living In: Grove City, Pennsylvania, USA

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Reviewed: Mar. 27, 2006

This was very tasty and moist. I used half of the chicken for enchilada's and the rest I used with the broth and veggies for chicken soup. Thanks for the recipe.

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