Best Boiled Chicken Recipes

BOILED CHICKEN

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.

HEALTHIER BOILED AND BROILED BUFFALO CHICKEN WINGS

Steps:

• Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save/freeze for making chicken stock. Using kitchen shears or knife to separate the wings at the joint.
• Add chicken and other ingredients except the flour to boiling water. Return to boil and cook 15 minutes with top partially covering stock pot. Adjust temperature as necessary to prevent boil overs.
• While chicken boils combine ingredients for your sauce in a small pan over low to medium low heat stirring often. (Adjust flavorings as you like or you can always use your favorite bottled buffalo wing sauce.) Once sauce is warm you can turn to low or off if you prefer. It will easily reheat when the wings are ready.
• Drain wings in colander shaking to remove excess water. Let sit for a few minutes or pat dry with a towel. They need to cool a little before placing in a plastic bag with flour and spices.
• While wings dry and their temperature cools combine flour and other spices in plastic bag.
• Add wings to mixture and shake to mix to add a light coating of flour. I have found that the flour helps add crispiness and gives the sauce something to soak into. Note it doesn't have to look like fried chicken coating, just a dusting. Now open plastic bag and pour in about a 1/4 cup of your sauce that has cooled down. Shake bag again to evenly coat.
• Line a sheet pan with aluminum foil lightly sprayed with cooking spray. Arrange chicken wings on pan and let sit in refrigerator for 30 minutes to an hour to allow flour to adhere to chicken.
• Set oven to broil on HIGH.
• Remove wings replace aluminum foil lining on sheet pain and transfer wings to the clean sheet of foil. This helps prevent any burning smells while broiling.
• Place wings in oven on middle rack and broil on HIGH for about 20-30 minutes per side for a total of an hour. Just keep an eye on them and you will know they are ready when they turn golden brown.
• Pour desired amount of sauce in a large bowl and add chicken wings to coat in sauce and serve while still warm with blue cheese dressing, carrots, and celery.

CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI

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 to 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 one hour, the chicken is done. Remove, and cool.
• Debone the chicken and tear the meat into small strips.
• Place them on a large platter.
• Clean the green onions, and split each onion down the middle. Then cut them up into 1/2-inch pieces and place over the mound of chicken.
• Pour the soy sauce and the sesame oil over the chicken.
• Pour the salt over the onions.
• When you are ready to serve, pour the hot peanut oil over onions and chicken.
• Toss like salad and serve.

BOILED CHICKEN, CHINESE STYLE

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.

GRANDMA'S BOILED CHICKEN

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.

CHINESE COLD BOILED CHICKEN

Steps:

• Season the thighs generously with salt and pepper. Put them in a pot and barely cover with cold water. Add the ginger, garlic, star anise and the two whole scallions. Bring to a gentle boil and skim any rising foam. Turn the heat to very low, cover, and cook at a bare simmer for 1 hour.
• Transfer the thighs to a bowl to cool. Skim the fat from the surface of the cooking liquid. Over high heat, reduce the liquid by half, about 10 minutes, then strain it over the thighs. Cover and refrigerate several hours or overnight.
• To serve, arrange the chicken on a platter, leaving some of the jellied broth clinging to the thighs. (Alternatively, the skin may be removed and discarded, and the meat pulled from the bone and shredded.) Lightly sprinkle with salt and pepper. Top with slivered scallions, cilantro and, if you like, jalapeño slices. Drizzle with sesame oil and surround with lime wedges.

RAMEN WITH CHICKEN BONE BROTH, PORK SHOULDER, SOFT-BOILED EGG & GREENS

Steps:

• Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.
• Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.
• Boil the noodles in a large pan, stirring so they don't stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.
• Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top.

SAFFRON CHICKEN, BOILED LEMON AND GREEN BEAN SALAD

Steps:

• Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.
• In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.
• Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.
• Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.
• Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.
• In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.

CHICKEN AND BARLEY BOILED DINNER

Steps:

• In an Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. , Return chicken to pan; cover and simmer for 45 minutes or until chicken juices run clear. , Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until grains are tender. Discard bay leaves.

BOILED, STUFFED AND ROASTED CHICKEN

Steps:

• Clean the chicken and place in a deep saucepan and cover with water.
• Add salt, pepper and butter.
• Bring to the boil skimming away any scum.
• Simmer in the water for about 3/4 hr, or until nearly tender.
• Allow to cool a little.
• Stuffing.
• Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
• In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
• Mix the meat, nuts and rice and taste for seasoning.
• Stuff the chicken tightly with this mixture and secure with a skewer.
• Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

BOILED CHICKEN SUPREME

Steps:

• Put chicken in a pot big enough to hold it.
• Add all ingredients.
• Cover it with water, plus one inch more.
• Bring it to a boil.
• Boil vigoriously for 5 minutes.
• Turn off fire, cover well, then let it rest undisturbed for one hour.
• Remove chicken from the pot anytime.
• Eat or debone, and use it to prepare other recipes.
• If you decide to debone the chicken, do it before you refrigerate it.
• Strain the stock and save it for recipes that require chicken stock.
• Consider making gumbo, jambalaya, spanish rice, using boneless chicken and stock.

BOILED CHICKEN WITH CARROTS

Steps:

• Place the chicken in a casserole into which it fits neatly along with the vegetables. Place the carrots, onions, rosemary, leeks, garlic cloves and herb bouquet around it, season with salt and pepper, and add enough stock just to cover. Bring to boil, skim off any foam that rises to the top, and allow to simmer gently until the chicken is cooked (about one hour).
• Pour one-quarter cup chicken stock into a small saute pan. Add the sugar and reduce over high heat. Remove the carrots from the casserole with a slotted spoon, roll them in the glaze and saute them until they are shiny.
• Place the chicken on a serving dish and arrange the carrots and other vegetables around it, sprinkle with parsley and serve.

CHICKEN AND BARLEY BOILED DINNER

Steps:

• In an 8-qt. kettle or Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper bring to a boil. Reduce heat. Return chicken to pan cover and simmer for 45 minutes. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until the chicken and grains are tender. Remove bay leaves before serving.© Copyright Reiman Publications, 1993-1997

UN-BOILED CHICKEN

Steps:

• 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.).
• Do not put the chicken in yet.
• Bring to a boil.
• Now put in the chicken.
• As soon as it STOPS boiling, take out the chicken.
• Return the water to a boil, then put the chicken back in and cover tightly.
• Turn off the heat but leave the pot on the burner.
• Leave it untouched for exactly ONE HOUR.
• Remove chicken from water.
• Let it cool just enough to handle, then debone your chicken.
• I've been making it this way for about 16 years now.
• You can use a whole chicken or parts.
• The large volume of water is important: I use a 15 quart stock pot, and do 2 chickens at one time.
• (then I save the skin& bones up in the freezer until I have a bunch, and use them to make broth).

BOILED CHICKEN WITH VEGETABLES

Steps:

• Cover chicken with cold water in large pot. Add peppercorns, salt, garlic, bayleaf, thyme & chicken boullion. Bring to boil, then simmer for 1/2 hour. Add the rest of the vegetables. Simmer covered for 30 minutes and add wine.Simmer covered another 30 minutes or until meat is nearly falling off the bone. Melt butter in pan and add flour. Simmer for 5 minutes an d add some stock to it. Simmer another minute and add sauce to stock.

CHICKEN MASALA-WRAPPED SOFT-BOILED EGGS RECIPE BY TASTY

Steps:

• Boil 5 eggs in boiling water for 5 minutes. Immediately transfer eggs to an ice water bath to cool. This will prevent the eggs from cooking further and will ensure a nice soft-boiled egg.
• In a food processor, combine the chicken, onion, garlic, ginger, cumin, chili powder, garam masala, and coriander, and blend.
• Peel the eggs.
• Press out the chicken mixture into 5 patties, roll the eggs in flour and wrap the patty around.
• Whisk the remaining eggs together.
• Roll the chicken-wrapped egg in flour, then egg wash, and finish in breadcrumbs. Repeat for each egg.
• Heat oil to 170˚C (325˚F) and fry each egg for about 5 minutes, until golden brown on all sides.
• Serve hot or cold!
• Enjoy!

BOILED STUFFED CHICKEN (POULE FARCIE PAYSANNE)

Steps:

• Grind or process the first 16 ingredients fairly coarsely, then measure.
• For each 2 cups, add salt& pepper and egg.
• Mix well.
• Stuff and sew up the prepared bird.
• Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
• Cover generously with cold water and bring to a boil.
• Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
• Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
• tie the ends securely and cook alongside the bird.
• When the bird is cooked, take it out carefully, draining well.
• Put it in a roasting pan with a little fat underneath and some smeared over the breast.
• Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
• Remove.
• Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
• (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).

ROASTED BOILED CHICKEN

Steps:

• 1 Tuck the wing tips behind the back. Place the chicken in a large pot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. Skim off the foam with a large spoon. 2 Add the carrot, celery, onion, parsley, and salt to taste. Cook over medium-low heat until the chicken is tender when pierced with a fork in the thickest part of the thigh and the juices run clear, about 45 minutes. Remove the chicken from the pot. (You can add more ingredients, such as meat or chicken trimmings, to the broth and cook it for another 60 minutes or so. Strain and refrigerate the broth or freeze for soups or other uses.) 3 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a large baking pan. 4 On a plate, mix the bread crumbs, cheese, oregano, olive oil, lemon juice, and salt and pepper to taste. 5 With heavy kitchen shears, cut the chicken into serving pieces. Dip the chicken in the crumbs, patting them to adhere. Place the chicken in the prepared baking pan. 6 Bake 30 minutes or until the crust is browned and crisp. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.