Reviewed: Apr. 13, 2002

I make a lot of boiled chicken, and I would like to add some advice. Be sure to cut the chicken into parts, remove any giblets, and rinse the chicken before boiling it. I prefer to add some salt to the pot, which this recipe doesn't do. The amount is up to you (start with 2 teaspoons if you're not sure). You can remove the chicken from the pot as soon as it's done, if you prefer, rather than waiting for it to be "falling off the bone." The white meat will be done before the dark meat. If you leave the spine in the pot after removing the other parts and let it stew for a while, then strain the solids out with a sieve, you have some nice chicken broth to use for soups. Let it cool, and remove the fat that rises to the top.

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Reviewer:

AQROLAND

Reviewed: Dec. 1, 2004

This was perfect for chicken salad...the meat really did fall off the bones! It was so easy to make, and tasted great. I too saved the chicken broth to make chicken noodle soup for later.

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5 users found this review helpful

Reviewer:

medicwifey

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Jan. 4, 2001

Thank you so much! I had NO IDEA how to boil a whole chicken. This was a great way and my husband loved the shredded chicken tacos we had.

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8 users found this review helpful

Reviewer:

LEIGHANNTX

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: May 23, 2002

The simplest preparation ever. Wonderful for Chicken Salad or Chicken Enchiladas.

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6 users found this review helpful

Reviewer:

BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 17, 2003

THANKS! Sometimes simple recipes like this can be a pain to find any where! I have a recipe that calls for boiled chicken - and I had NO IDEA how to do this as I'm a beginning cook and I know poultry has to be cookedhandled just right. Also thanks, AQRoland for your added extra tips...again, the whole giblets part - I wouldn't have even thought about.

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6 users found this review helpful

Reviewer:

Melanie

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Feb. 16, 2004

Thank you for this easy and simple recipe. I made some great chicken salad from this site.

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4 users found this review helpful

Reviewer:

Sindie1000

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Seville, Ohio, USA

Reviewed: May 1, 2004

The chicken turned out great, and I froze the broth for later use. It tasted much better than store bought broth. Thanks for the recipe!

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4 users found this review helpful

Reviewer:

TXCOOKER

Reviewed: May 9, 2004

I threw a chicken bouillon cube into the water to preserve the flavor and a jalapeno for kick. Great by itself, with rice or tacos.

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8 users found this review helpful

Reviewer:

TOMBURKE

Reviewed: Jul. 15, 2004

chicken is delicious, moist, tender, and delicately fragrant.

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5 users found this review helpful

Reviewer:

SRGARCIA26

Reviewed: Aug. 17, 2004

This is the only way I will boil chicken from now on!! It's wonderful. I made chicken enchiladas with the chicken and strained and froze the juice. The recipe is perfect except that I added salt.

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5 users found this review helpful