Prep 5 mins
Cook 1 hr 30 mins
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.
- 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).
I am amazed this worked, but it did make the moistest, juiciest chicken I have ever tasted. I didnt want alot, incase I messed it up so I did one boneless skinless breast. I used the broth after it had finished to make cream soup substitute #14860 and used the chicken in KFC potpie, #58905. It all turned out delicious. I already received a request to prepare all of our pre-cooked chicken this way.
I absolutely LOVE this recipe, I have used this countless of times and have forgotten to review it. I am always using recipes that call for cooked chicken and this a gem of a recipe. Last week I tried this for chicken that I had marinated for an asian salad-moist and flavorable. So far I have only used this for boneless chicken breasts, I can't wait for summer so I can use this for BBQ chicken on the grill that we usually avoid because the skin/sauce burns before the chicken is even cooked!
This really works. I used a whole chicken and it came out nice and juicy. It was nice to have the flavor left in the chicken instead of all boiling away. Thank you for introducing me to this method.