Un-Boiled Chicken

READY IN: 1hr 35mins
SERVES: 4
YIELD: 1 chicken
UNITS: US

INGREDIENTS

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

  • 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).
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