How to Make Boiled Chicken
Many chicken recipes like enchiladas, chicken and rice and chicken pasta call for pre-cooked pieces of chicken meat. While these dishes are useful for using up leftovers, you won't always be lucky enough to have extra chicken at the ready. Boil a chicken for use in chopped and shredded poultry recipes. You'll have lots of chicken, and a bonus of chicken broth you can freeze and use later. Does this Spark an idea?
Things You'll Need
- 1 whole chicken
- 1 small onion, cut into chunks
- 2 stalks of celery, cut into chunks
- 1/2 cup of baby carrots
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. dried parsley
- Large pot
- Pot lid
- Stove
- Serving forks
- Plate
- Strainer or colander
Instructions
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1
Thaw out the chicken if it has been frozen by placing it in the refrigerator overnight. When the chicken is completely thawed, rinse it inside and out under warm running water.
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2
Place the whole chicken in a large soup or stock pot. Add the onion, celery, carrots, parsley, salt and pepper. Fill the pot with water until the chicken is completely submerged, with 1 inch of water above the top of the chicken.
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3
Put a lid on the pot. Turn heat on high and allow water to boil.
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4
Turn the heat down until the water in the pot is between a simmer and a slow boil. Move the pot lid so that it is at a slight angle. This will allow the excess steam to escape the pot.
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5
Boil chicken for 1 to 1 1/2 hours, or until the meat begins to fall off the bones. Remove pot from stove. Pull the chicken out of the liquid by piercing it with two serving forks and lifting it out of the broth. Remove any pieces that may have fallen off the carcass with the same serving forks. Place the hot chicken on a plate. Allow the chicken to cool completely before using it in a recipe.
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6
Pour the remaining broth through a strainer or colander and into a large container. Refrigerate the broth if you will use it within three days. Separate the broth into 1 cup portions and freeze it if you want to use it later.
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Tips & Warnings
You can use chicken parts instead of a whole chicken for the same results. Use an equal amount of light and dark pieces, or just a collection of chicken breasts if you want all white meat for a recipe.
