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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1 user found this review helpful

Reviewer:

mommietotwo

Supporting Member (Click to learn more about Supporting Membership)

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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7 users found this review helpful

Reviewer:

Paula

Reviewed: Dec. 17, 2011

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

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6 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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11 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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8 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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9 users found this review helpful

Reviewer:

STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jul. 23, 2011

I added about 1/2 cup of teriyaki marinade (Trader Joe's Soyaki, specifically) which gave the chicken a light teriyaki flavor--delicious! Great for Chinese Chicken Salad or really any other cooked chicken recipe.

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11 users found this review helpful

Reviewer:

teri1r

Home Town: San Carlos, California, USA

Reviewed: Jun. 28, 2011

Used this recipe to make chicken for talmales, it was incredibly flavorful.

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9 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: May 18, 2011

I put a whole chicken, onion, carrots, celery and water in my pressure cooker. Cooked it on high for 30 minutes. Perfection. Next time, I'm going to make homemade chicken stock.

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11 users found this review helpful

Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: May 18, 2011

This is a great recipe! I like to add a can of Rotel (strained) to mix in with the shredded chicken. Adds a spicey kick to the Chicken and tastes amazing!

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9 users found this review helpful