Ingredients
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1
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Directions
Un-Boiled Chicken, Yes, this seems weird But it DOES work! Try this method of cooking for use in salads or any dish that calls for cooked chicken It makes moist, flavorful meat — the flavor isn’t all boiled out into the broth, and it doesn’t get the sort of carmelized flavor of roasting, which I don’t care for in a chicken salad If you do Once-A-Month Cooking, this is a great way to prepare a lot of chicken for the freezer The 90 minute cooking time is actually 60 minutes of standing after (approximately) 30 minutes to boil the water twice , I have been doing this for years, but just a bit differently I don’t preheat the water, remove and re-add the chicken I just put the chicken in and after it boils, turn off the stove, covering the pot tightly The nice thing about this is that juice that usually is all boiled out, to make broth stays mostly inside the chicken It is very flavorful and moist I do it with white or dark meat , Worked like a charm on my gas stove top I recently moved to Az and realized that things cook a lot faster here than they did in Co I put the chicken in the boiling water and it stopped boiling almost immediately Took the chicken out until the water came to a boil again I set my timer for 50 minutes and put the pot on the smallest burner on the low setting Chicken turned out great, cooked thoroughly and fell off the bones used 4 large leg/thigh pieces I will certainly use this recipe again! Thanks!
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Steps
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1
Done
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Fill a Very Large Pot With Water, Enough to Cover the Chicken Completely. You Want a Lot of Water. an 8 Quart Pot at Least Is Best For One Chicken or About 3 Pounds of Parts With Bones. I Do not Recommend For Boneless Chicken, as the Heat Will not Be Able to Penetrate the Big Pile of Meat at the Bottom of the Pot.). |
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2
Done
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Do not Put the Chicken in Yet. |
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3
Done
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Bring to a Boil. |
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4
Done
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Now Put in the Chicken. |
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5
Done
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as Soon as It Stops Boiling, Take Out the Chicken. |
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6
Done
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Return the Water to a Boil, Then Put the Chicken Back in and Cover Tightly. |
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7
Done
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Turn Off the Heat but Leave the Pot on the Burner. |
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8
Done
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Leave It Untouched For Exactly One Hour. |
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9
Done
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Remove Chicken from Water. |
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10
Done
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Let It Cool Just Enough to Handle, Then Debone Your Chicken. |
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11
Done
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I've Been Making It This Way For About 16 Years Now. |
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12
Done
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You Can Use a Whole Chicken or Parts. |
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13
Done
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the Large Volume of Water Is Important: use a 15 Quart Stock Pot, and Do 2 Chickens at One Time. |
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14
Done
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(then I Save the Skin& Bones Up in the Freezer Until I Have a Bunch, and Use Them to Make Broth). |
