Frugal Gourmet Chicken

"I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this."
photo by a user photo by a user
Ready In:
1hr 30mins




  • Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
  • Fill pot with water and bring to boil.
  • Place chicken with skin in pot until it stops boiling.
  • (Seals in juices) Remove chicken from pot.
  • Bring pot to a boil again.
  • Put chicken back in and bring to a full boil.
  • When water and chicken are boiling again, put lid on pan, turn burner off.
  • Let stand for one hour.
  • Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
  • Preparation time is an estimate.

Questions & Replies

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  1. You can also use this method with a whole chicken which is how Jeff Smith demonstrated it on his show. When I want to cook a whole chicken for shredded meat, this is the only way I do it now. Just skip the grilling and bbq sauce. You can even use up to a 4.5 pound chicken! It still cooks all the way through after 1 hour of resting in the liquid. One note, though. I usually have my chicken at or near room temperature before I start the cooking process.


I am a special education teacher for the birth to three crowd! I love my job! My husband and I have 4 teenage daughters. He is so great--he keeps the 5 of us in balance..which isn't always the easiest job in the world! My picture came about while I was in college a few years ago. I was going crazy with tons of homework but felt compelled to make the family breakfast. I wasn't paying any attention to what I was doing and when I looked down, the eggs were smiling up at me! For some reason, I just love that picture and I don't really want to change it to a photo of myself. Biggest pet peeve: Tangled hangars! You try to get just one hangar and 3 more will somehow twist themselves around the one you want! I am very allergic to onions--I do not breathe them, eat them or touch them if I can help it. Sometimes I feel like we are an onion obcessed society! Start looking at labels! You would be surprised at how many boxes and packages contain onion in some form. That's okay....I make most things from scratch--which is probably better anyway.
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