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.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 1h35m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 2
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).
Nutrition Facts : Calories 243.8, Fat 17.1, SaturatedFat 4.9, Cholesterol 85, Sodium 79.4, Protein 21.1
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