Boiled Chicken I


"My Grandmother taught me this method of cooking a boiled chicken many years ago. It frees up your time, saves energy and never fails to produce a moist and flavorful chicken. You may change the herb/spice configuration to suit your own preferences but the vegetables and (in my opinion) the bay leaves should always be included. Enjoy!"
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2 hrs. servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Remove the giblets and organs (for example, the heart) from a fresh or defrosted chicken. Clean the chicken thoroughly by running it under cold water. Pay special attention to the bird's cavity.
  2. Place chicken in a large pot. Add enough water to cover the chicken plus approx. 2 inches. Remove the chicken from the pot and set it aside.
  3. Add the onions, carrots, celery, bay leaves and all the other ingredients to the pot. Cover the pot and bring the water to a robust boil.
  4. Turn off your heat and let the vegetables "rest" for approximately 10 minutes.
  5. Add the chicken to the pot. Cover the pot and return the chicken and vegetables to a robust boil. Continue to boil for approximately 10 minutes.
  6. Turn off your heat and allow the covered pot to "rest" for at least 60 minutes.
  7. Using a colander, separate the chicken from its stock by straining the stock to a clean bowl. Toss the vegetables (they've served their purpose).
  8. Let the chicken cool. Toss away the bones, cartilage and gristle. Remove any remaining skin (cats and dogs love this part). Shred or chop the meat.


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