Time 1h40m Yield 8 Number Of Ingredients 6 Steps:
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 2 Steps:
Fill a large kettle with water, and bring to a boil. (An 8 quart pot two-thirds filled with water works great for a 2 1/2 - 3 pound bird). When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place the chicken back in the pot. Cover the pot, and turn off the heat. Leave the chicken in the pot and the pot on the burner. After 1 hour the chicken is done. Remove and cool. You can debone this chicken in very little time. If you are on a low-salt/low-fat diet, be sure to remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you should decide to store the meat in the refridgerator. The chicken is ready to serve or use.
More about “boiled chicken recipes”
Time 1h10m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Wash chicken well. Place all ingredients in large pot. Cover with water. Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed. When meat is falling off the bone, remove from heat. Remove chicken from broth and let cool. Once cool, remove skin and bones and discard. Chop or shred meat. Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.
