Boiled (Simmered) Chicken
I
love to make boiled chicken on a Sunday and use it throughout the
week. I'll store it in a clear glass jar in the fridge with the broth to
keep it moist. There are endless recipes that include either chopped
or shredded chicken. If prepared ahead of time, it makes the
weeknight meals a breeze.
Ingredients:
- 6 - 8 pieces of chicken parts, bone-in or boneless, skin on or skinless
- or 1 whole chicken (3 to 4 lb)
- 3 carrots, cut into large chunks
- 3 celery stalks, cut into large chunks
- 1 large onion, quartered
- 10 whole black peppercorns
- 1 bay leaf
- salt and freshly ground pepper
Directions:
- Rinse chicken and place in a Dutch oven or large pot. Add plenty of water to cover the chicken completely by an inch or so.
- Bring just to a boil (or simmer) on medium-high heat. As soon as it comes to a boil (or simmer), turn down heat to low. Skim foam off top.
- Add the remaining ingredients: vegetables, black peppercorns, bay leaf, salt and a few rounds of freshly ground pepper. Cover and simmer gently for 45 to 60 minutes until the chicken is fork tender. A whole chicken may require additional cooking time.
- Serve or store in its broth in the refrigerator or freezer.
Comments:
-
It is not necessary to peel the carrots or remove the skin from the
onion. Just throw it in the pot.
- Don't worry if you don't have all of the ingredients. You can substitute any kind of onion or some of the other veggies. The main thing is the technique. Bring to a boil and immediately reduce it to a simmer covered to achieve moist results. Avoid boiling the whole time, just simmer gently.
- If using a whole chicken or bone-in pieces, after the chicken has cooked and cool enough to handle, remove the chicken from the bones. Place just the bones back in with the stock and vegetables. Continue to gently simmer broth partially covered for 2 to 3 hours. Strain and discard all solids and you will have a flavorful broth.
- Bouquet Garni - Sometimes I will throw in a small mixture of dried herbs wrapped up in some cheese cloth (bouquet garni). Those herbs could include basil, thyme, sage, bay leaf, etc. About a tablespoon total of herbs. Whatever I see that catches my eye. By placing it in the cheese cloth, you just get a subtle flavoring of the herbs and not a strong flavoring if thrown directly into the broth.
Tips:
- Use the strained leftover broth for cooking your rice in rather than plain water.
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