Un-Boiled Chicken

ThatBobbieGirl's Note:

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.

• Total Time: 1 hrs 35 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 4

Yield: 1.0 chicken

• 1 chicken (you may use whole birds or parts as desired)
• water

Directions:

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

Reviews

[kngs_kid]

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.

[TraderJada]

I also had same problem as Sherri35 because I did not notice that the water ever stopped boiling. However, the 2nd time I tried your recipe, I waited for the broth to boil (using 1 qt plus 1 cup of broth made with chicken bouillon powder). I used 2 skin on and bone in chicken breasts. When the broth was boiling, I put in the breasts and flipped them around for about 15-20 seconds or so or until the outside of the chicken did not look raw and then took the chicken out. Then I watched the broth until it boiled again and put the breasts back in; covered and adjusted to the lowest setting on my gas stove. I let it simmer for 25-30 minutes. It worked very well and the result was moist and tasty chicken. Since I tried it again with great results, you deserve all 5 stars!!

[sloe cooker]

I used this recipe on 2 large bone in, skin on chicken breast following directions exactly as written. The chicken was done but only the most center part of the breast was tender. The outside was rather tough. One thing I did notice that I liked is that the meat next to the bone didn't have that usual yucky dark color to it. I will do this recipe again. Thanks for posting ThatBobbieGirl