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Excellent and oh so easy! I used a whole chicken and I did add a bay leaf and some peppercorns to the water. Moist and very good for so many different recipes. Like you said, saving up the skin and bones to make broth is an efficient and easy thing to do. Thanks for sharing, Bobbi! :)
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
This worked ok for me. I used 4 boneless skinless chcicken breast. I salted them before putting in the water. I filled my 8 quart stock pot up until it was about 2 inches from the top and followed the recipe to a T. When I put the chicken in the boiling water the first time it stopped boiling right away so I took it out right away. It was almost all white on the outside. I let it sit for an hour on the stove like the recipe stated but I do think that was too long for chicken breast so next time I will try 40 minutes. It was a little dry by itself but worked well in my enchiladas but I do wonder if the salt made it dry as well.
Wow. I have only used this once so far but I'm thinking that it's a fairly fool-proof technique. I say this because I used half frozen chicken tenders and it still came out perfect! I shredded the chicken and used it for enchiladas. The moist chicken was a nice relief from the usual tough, stringy chicken I get from boiling. Seriously... perfect. Thank you!
**Update 12-13-2010 Two and half years later I am still using this method! It is just wonderful. I haven't actually ever done a whole chicken, usually just frozen chicken breasts or tenders. In a 3 qt saucepan I will add about two chicken breasts or 4 tenders and this only takes appox. 20 minutes. Sometimes I will take the chicken out just a little bit early when it's not quite done, shred/chop it, and add it to whatever I am cooking so it can cook the rest of the way in the dish and still be very tender. Thank you for this awesome technique!!!
So incredibly moist and tender. Will be cooking my chicken this way from now on. Thanks!!
This is amazing! I thought the chicken was very moist. Thanks so much for all thie tried and true tips of this recipe.
I tried this tonight 'cause all my kids were here after a day at the beach. I used the chicken in a cream of crap (mushroom) with garlic powder, worcestershire marinade(chicken) and copious amounts of dried tarragon. It was more than palateable and the chicken was perfect...not dry...perfect. Way to go Bobbie!
I was really surprised at this! I did it with 4 boneless skinless chicken breasts and used a large stock pot. I've been using it on salads this week and it's good. Next time I'll try it with skin on and see the difference. Thanks!
worked perfectly for me, needing chicken for chicken salad. Fantastic, thanks for sharing!
Nope - didn't work. I followed the directions exactly. I used a 6 qt stock pot and 4 leg quarters, which I thought would be equivalent to what you said you usually do. The in and out stuff seemed silly, but I did it anyway. The chicken was simply not cooked. It is in the oven now.