Yes, we do! It is just a sped-up video of me doing it though. I boil chicken breasts also. Thank you for this recipe. I will definitely try it. What I usually do when boiling 2 chicken breasts is use a large sauce pan, melt down 2 sticks of butter.
Boil for 20 minutes, over medium low heat, and wow, talk about juicy!! Take them out of liquid, let rest for about 15 minutes, and serve over chicken flavor rice-a-roni. Add chives for garnish. I hear people drink bone broth is this a application? Hi Al! We really should reuse the chicken broth but we currently just toss it out. You could certainly drink it or even freeze it for future use. Thank you for the info.
Very helpful. I like to prepare the chicken ahead of time, about one hr. Stab the chicken several times with a fork. Add favorite spices, etc. Water and or broth, put in fridge for about an hour, or however long is sufficient. Proceed with cooking. Just an fyi. The elevation that one lives in will determine cooking time. The higher the elevation the longer the cooking will take. Living in the Phoenix metropolitan area about 12 minutes of simmering is perfect. After bringing to a boil.
Just wanted to say thank you for taking the time to write this recipe because for single moms like myself on the go trying to figure what to make my 18 month old son for dinner or lunch and I searched and saw this and it was a lifesaver!
So thank you. The point of a 3 chicken recipe is: spinach chicken crepes, a recipe by Martha Stewart! This is perfect with that recipe! Hi Thank you for sharing. How long would it take for 1 large chicken breast? Would it help to cut the chicken breast in half? I would say for one chicken breast you would be closer to the 8-minute mark.
However, I would try to have a meat thermometer on hand to check the internal temperature. You can also cut into it after it is finished cooking to make sure it is not still pink in the middle. Thank you for sharing! This method will make a lightly-flavored chicken broth, which you can use in place of chicken broth for other recipes or as the cooking liquid for rice and other grains.
You can also sip it all on its own! Optional seasonings: smashed garlic , bay leaf, peppercorns, sliced ginger, sliced lemons or oranges, sliced onions or celery, fresh rosemary, fresh thyme.
It's ok if the pieces overlap a little. Add the salt and any seasonings you'd like to use. As the water comes to a boil, foam will start to collect on the surface. If you're planning to use the cooking liquid for something else, you can skim the foam off the surface. Otherwise, it's fine to just leave it. Once boiling, reduce the heat to low and cover the pan. Cook for 8 minutes, then begin checking the chicken to see if it's done. Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes.
You can also cut into the chicken to see if it's cooked through. Continue cooking and checking the chicken every minute or so until the chicken is cooked. Remove the chicken from the broth and place on a plate or cutting board. When cool enough to handle, shred or slice the chicken, as needed.
Use immediately, or cool completely and refrigerate for up to 5 days. Shredded or sliced chicken can also be frozen for up to 3 months. Actively scan device characteristics for identification. Use precise geolocation data.
Select personalised content. Create a personalised content profile. Measure ad performance. Total Time: 0 hours 20 mins. Kosher salt. Freshly ground black pepper. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
In a large pot over medium-high heat, add chicken. Pour broth over chicken to cover and season generously with salt and pepper. Bring to a boil, then cover and reduce heat to medium.
Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. Shred chicken with two forks and use as desired. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Arrange the chicken in the bottom of the pan in a single layer. Otherwise, your chicken may not cook as well. Cover the chicken with water or broth.
Slowly pour water or broth over your chicken, being careful not to splash. Add just enough water to completely cover the chicken. Keep in mind that splashing can distribute bacteria like salmonella. You can use either chicken or vegetable broth. Season the pot using spices, herbs, or chopped veggies, if you like. Adding seasonings is optional, but it can make your chicken much more flavorful.
At a minimum, add salt and pepper to your water for a little seasoning. For really flavorful chicken, chop up onions, carrots, and celery, then add them to your water.
For instance, it might make a good soup stock. If any veggies are sticking out of the water, add more water so that the veggies and chicken are totally covered. Cover the pot with a lid. This will seal in the water vapor that evaporates from the pot to help the chicken cook. Part 2. Bring the water or broth to a boil over medium-high heat.
Place the pot on a stove burner and turn the heat to medium-high. Watch the pot until it starts burning, which will take a few minutes. Watch for bubbles on the surface of the water and condensation forming on the lid, which mean the water is boiling.
Stay with the pot so you can turn it down as soon as it starts boiling. Turn the heat down to a simmer. The chicken will continue cooking at a simmer. Turn the heat down to low, then monitor it for a few minutes to make sure the water or broth is lightly simmering. You don't want it to accidentally start boiling again or for the water to evaporate. Check the chicken breasts with a meat thermometer after 10 minutes. Remove the lid from the pot. Next, pull out a single piece of chicken from the side of the pot.
Push your meat thermometer into the center of the chicken, then read the temperature. While this is not as accurate as a meat thermometer, it will help you determine if your chicken is likely done. Large pieces of chicken will likely not be ready at this point. However, smaller chunks or chicken quarters may be cooked. How long it will take for your chicken to cook depends on the size of the pieces: [10] X Research source Chicken breasts with skin and bones should cook for about 30 minutes.
Skinless, boneless chicken breasts should cook for minutes. Skinless, boneless chicken breasts that have been cut into 2-inch pieces should cook for about 10 minutes. When the chicken is thoroughly cooked, the inside will no longer be pink. Remove the pot from the heat. Move the pot to a cool burner or a pot cooling rack. Part 3. Drain the liquid from the pot. Slowly pour the water or broth over a colander, being careful not to splash. The chicken and any veggies you used to flavor the water will collect in the colander for easy retrieval.
Set the colander on a clean countertop, then either discard or save the liquid. From there, you can refrigerate or freeze it. If you used veggies to season your water, discard them into your compost or trash.
As an alternative, you can use a fork, slotted spoon, or tongs to remove the chicken. Transfer the chicken breasts to a plate.
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