Prep 5 mins
Cook 30 mins
I cook chicken this way when a recipe calls for "cooked chicken," particularly for soups and casserole-type dishes. I use bone-in chicken with the skin still on, usually a mixture of chicken breasts and whole leg/thigh. I get moist, flavorful chicken everytime!
- 3 lbs chicken parts, 4-5 pieces of bone-in chicken breasts and thighs
- 2 cups chicken broth
- 3 fresh bay leaves
- 2 tablespoons butter
- salt and pepper (optional)
- Preheat oven to 350.
- Pour chicken broth (you can also use equal parts of wate and broth) into 13 x 9 glass baking dish or roasting pan.
- Place chicken with the skin side up in the pan.
- Divide the butter so that you put little bits of butter on top of each piece of chicken (the butter plus the broth keeps the chicken moist). Sprinkle with salt and pepper, if desired.
- Cook for 30-40 minutes. Check for doneness using an instant read thermometer ~~ breast meat should be 170 degrees and thigh or leg meat 180 degrees (make sure the thermometer isn't touching bone as this skews the temperature reading).
I used this for the "cooked chicken" in a chicken pot pie recipe. The chicken was moist and flavorful from the broth and bay leaves. I even used boneless, skinless breasts and did everything as the recipe suggested. Perhaps for boneless, skinless it would have been better to cook covered, but it turned out fine. Thanks! I will use this often.