45 Reviews

I would love to be able to give this lots more stars---this is the greatest way to cook chicken to use in any recipe requiring pre-cooked chicken. The chicken stays moist and juicy not dried out! I've even used skinless, boneless chicken breasts and cut the time down to about 25-30 minutes depending on the size! Really great idea!

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mickie49 January 01, 2010

Great way to cook chicken to be used later in recipes calling for cooked chicken. This recipe actually served two purposes, one for the chicken to use later in a chicken and noodle dish and the other was to use the drippings that evening to make a gravy to go along with a different recipe where all the drippings would be absorbed in the dressing. Thanks for posting the recipe. Made for I Recommend Tag Game.

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diner524 March 16, 2012

Ina is one of my favorite Food Network Chefs and this recipe showcases the fact that you don't need a lot of fancy, expensive ingredients or hours of prep to make something delicious. This really allows the flavor of the chicken to shine through; excellent for salads and for freezing. I also freeze the bones and juices until I have enough to make homemade chicken stock..basic cooking at it's very best! Thank you for posting.

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Groundhog Gal August 17, 2009

DELISH!!! I was really impressed how great my chicken came out. I used chicken breast, and cooked them at 25 minutes. I chopped them up, and put them on salad. I can't believe how easy and tasty this recipe comes out!!

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Delish Gal March 10, 2010

Excellent method for cooking chicken to use in casseroles, soups, salads, etc. No more boring, poached chicken for me. The meat is much more tender and juicy when cooked this way. I have used bone in/skin on and boneless/skinless breasts and thighs. Perfection. Thanks for sharing this.

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ratherbeswimmin' October 04, 2009

very good recipe very tasty and it makes a nice meal even for the fussy eaters

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autumnmarigold February 25, 2012

Ina made a believer out of me, too, years ago. Compared to her method, boiled chicken is just dry and tasteless. One thing I've learned is to be generous with the salt and pepper. Since the skin is removed afterwards, and a good bit of the seasonings along with it, I sprinkle the s&p on with a little heavier hand than usual. If you really want to take your chicken salad and casseroles up a notch, take Lvs2Cook's great advice and try this!

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highcotton January 22, 2012

Hello! Why haven't I done this earlier?! I was taught to poach my chicken breasts or cook them in the crockpot and debone for casseroles, soups, etc. This was WAY better...juiciest chicken ever!! I had to set a few pieces aside for myself before dividing the rest into containers. Awesome!! Thanks Lvs2Cook!

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catmaniacs January 21, 2012

What can I say except that Ina is a genius! I prepared 4 chicken breasts, and actually froze the chopped chicken for later use. What a timesaver!

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JackieOhNo! January 18, 2012

I saw her make this on the show and have been meaning to look for the recipe on here and voila! You have it. I followed it exactly and the chicken was wonderful! Made for Fall PAC 2011.

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nemokitty October 10, 2011
Cooked Chicken for Recipes - Barefoot Contessa Style