Boiled Chicken
Ingredients
Directions
Prepare
Truss the chicken firmly, tying it in cheesecloth if desired to maintain shape.
Place the chicken in a pot and cover it with water.
Cook and serve
Bring the water to a boil, then reduce to a simmer.
Cook until the chicken is tender and fully cooked.
Serve as desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Whole chicken
- Provides the main protein, which firms and turns opaque as it cooks in simmering water.
The step that matters
Reduce to a simmer after boiling. A rolling boil toughens chicken muscle fibers and can make the meat dry and stringy. A gentle simmer cooks it more evenly and keeps it tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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