I'm giving this one 5 stars because it works. A bit messy with the all that dunking and dipping of the bird. I use this for my OAMC because once every month or so is all the patience I have for preparing a whole chicken. It does work well though so it's worth doing.
I was hesitant to try this after reading comments about the gas vs electric stoves and perhaps that accounts for the success of this recipe....Well I'm glad I tried it. It worked like a charm on my GAS stove - chicken was completely cooked - I had 3 breasts, 3 thighs and 3 drumsticks in the pot. I ran an errand so the chicken sat for an additional 30 mins but it was still very moist and flavorful. PS - I almost fell off my chair laughing about princessbride029's comments - I too HATE the smell of boiling chicken! Yet another reason to use this recipe. Thanks for posting!
I can't get over how moist this makes the chicken! I used boneless, skinless chicken breasts, LOTS of water, and only left them in pot for about 40 minutes after turning off the stove. Cooked perfectly, this is my new go-to recipe for pre=cooked chicken! Thanks so much!
Just realized I haven't rated this yet, but I've been using it ever since I first ran across it over a year ago! I love how easy it is to obtain such moist cooked chicken, but I especially love this recipe because for some reason I HATE the smell of boiling chicken! Lol... thanks for saving me from the smell.... :)
What a wonderful way to cook chicken. It was so easy and used very little energy to make. I was making a soup recipe that required cooked chicken and this turned out so moist. Top marks - I could easily use the chicken for a salad or sandwiches.
i used boneless skinless breasts for this, probably about 6-7lbs of it. the water stopped boiling after putting in the 1st 2 pieces so i just chucked them all in and turned off the burner after about 5 minutes. set my timer for 1hour and the chicken turned out a little dry. i'm sure that has to do w/ the cut of chicken i used so i'll likely try this method again. i ended up reducing the broth and i chopped up all the chicken and added a little of the leftover reduced broth and let it soak for a bit to moisten it up a little. so far i've used it for chicken salad and quesadillas and plan to make some calzones for my DDs lunch w/ the rest. it this method is very handy for cooking up large amounts of chicken for using in other dishes and i'll likely make it like this again.
I use this method at least once a week. (Chicken enchiladas, tortilla soup etc) I am so happy that I found this technique. Thank you for sharing!
I used a whole bird and followed the recipe to a T. When I took the bird out, the juices were still very red, not clear like I think chicken should be. I returned it to the pot and brought it back to a boil, then simmered 30 more minutes. The chicken juices were then clear and the chicken was still moist and tasty. Next time I decide to make chicken this way, I will make sure to use boneless skinless pieces that aren't too thick to make sure they are safe to eat. Thanks for posting an unusual yet well resulting recipe.
This technique is great. It even makes our older chicken taste great & easy to chew. If you've ever had a chicken get too old when butchered, you know they can be tough birds! :) I love this!
I give you 5 stars for this great recipe ;it was cooked; but I let it simmer another 40 minutes. I prefer my chicken meat falling off the bone. Also I added chicken broth powder.a carrot and an onion, salt and pepper. With this I ended up with a wonderful chicken broth that I froze for my next chicken soup. My pictures are not great but I thought you might want them anyways. I made this for Healthy Choices;thanks for posting. Rita