Reviewed: Mar. 15, 2006

This recipe is great! I didn't have celery on hand so I threw in a couple garlic cloves and some seasoning salt and simmered it until the meat was falling off the bones. I did what one reviewer suggested and cooled the chicken in the broth to make the chicken as moist as possible. As I was shredding the chicken for the enchiladas I'm making tonight, I couldn't help taking a quick bite and it was awesome! Thanks so much for this great, cheap, building block recipe!

Was this review helpful? [ YES ]
46 users found this review helpful

Reviewer:

MISSJENAFFLECK

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2006

When the chicken is done, take the meat off the bones and continue simmering the bones and veggies for a couple more hours to make a rich, flavorful broth. Season to taste with salt. Strain and discard the bones and vegetables, as the flavor is pretty much cooked out of the veggies by this time. Chill (or freeze) the broth to use later.

Was this review helpful? [ YES ]
84 users found this review helpful

Reviewer:

BAREFOOTLADY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2006

Not a dinner recipe! Grrr!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

LODEBRECHT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2006

Thank you, George, for posting this simple yet useful recipe. I am a fairly inexperienced cook, and as of three days ago I did not know how boil chicken. I marinated my boiled chicken in zesty italian dressing and put it in a pasta salad. I also made some delicious chicken tetrazini. Thanks again!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Elizabeth P.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2006

Excellent recipe. Used it a few times already and every time it turned out wonderful. Thank you.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

ALCOLON

Cooking Level: Intermediate

Home Town: Moscow, Moscow (Federal City), Russia

Living In: Greensboro, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2006

Perfect "starter" recipe for so many chicken dishes. Definitely use a whole chicken, and when the meat has fallen off the bone, keep those bones, vegetables used to season the meat and cartilage, after stripping the cooled meat, to make stock using the water remaining from boiling the chicken. I use the chicken to make chicken mole, and make stock to freeze in cubes or for soup the next night.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2006

Great time saver! I used my chopper & shredded carrots, onion, celery, green pepper, added some garlic, pepper, & chicken boullion. Then I added 3lbs. of chicken breast, water to cover & cooked about 1 hour. I used 1lb. for chicken salad, 1lb. for a casserole & the rest I cut up, added some noodles & had in the soup it had cooked in!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

LAURIELY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2006

By George, I think you've got it !!! How nicely my Chicken Pot Pies come out using this recipe. Thank you, this recipe is definately a keeper !!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

TILLIEMAC

Cooking Level: Expert

Living In: Malden, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2006

This is absolutely delicious. I made it as the recipe states once and added the bay leaf & rosemary suggested in a previous review. I enjoyed the bay leaf/rosemary variation better, but they are both great!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Emily Marshall

Cooking Level: Intermediate

Home Town: Sturgis, Michigan, USA

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2006

this was so easy and it yielded wonderfully moist, tasty chicken. I used boneless skinless breasts and then shredded them to make a casserole. I will be using this chicken recipe as the base for my quesadillas now, too! I also added chicken stock to the boiling water...just for a little extra flavor...

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Lauren

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2006

This was so great and so easy! I added jalapenos and peppers for a little extra flavor and made enchiladas with the shredded chicken. I used a three-pound chicken and it was fully cooked after an hour so make sure you check it and don't cook it too long. Thanks for the recipe!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

KKITCHEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2006

This was so good!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

AUNTLAINEY

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2006

Excellent! Used the chicken in a casserole and froze the stock for future recipes. I made this exactly as the recipe stated. Thank you for sharing.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2006

Here is a hint to ensure that your chicken is always juicy, never dry - cool it completely in the broth before shredding or cubing! Works like a charm.

Was this review helpful? [ YES ]
384 users found this review helpful

Reviewer:

BODIE358

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2006

Who knew there was a certain way to boil chicken? This recipe made te chicken so tender and juicy. I will use it from now on!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

BakerMom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2006

I make this almost every week. The meat is so tender and flavorful. The meat can be used for salads, casseroles, you name it. The broth can be used for soup, rice, noodles. A very inexpensive yet versatile recipe.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

ANNIEFRAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2005

Great recipe! I used 1 bag of frozen chicken breasts and added 2 cloves of garlic. I then reserved the broth, divided the chicken into 1 cup potions and stuck them in the freezer for future use.

Was this review helpful? [ YES ]
45 users found this review helpful

Reviewer:

TAYLORBUNCH

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2005

This is the way my mom made it too... I add garlic and seasoned salt, and remove the skin off before simmering to reduce fat. Less to skim off after. I'll buy one of those 10 lb bags of legs n thighs when they're on sale and do the whole 10 lbs. After deboning, freeze meat in broth to help prevent freezer burn.

Was this review helpful? [ YES ]
104 users found this review helpful