Monday, October 18, 2010

WHOLE BOILED CHICKEN

BOILED CHICKEN ??? !!!...how completely boring you might say.

well, you wouldn't say that if you lived on my block while this baby was boilin'. the aromas alone were just right for the day...kinda gloomy, kinda Fall-ish, nuthin' goin' on, and mom didn't feel so great. so, what better than some good ol' Grandma style boiled chicken and clear yummy golden broth? all is right in the world when the house smells like Grandma's in the kitchen.

the trick to this beauty is to boil it whole...i mean whole...do not cut it up to fit the pot. get a pot that will fit the whole bird. i don't know why, but for some reason this will turn out the best "OLD SCHOOL BOILED CHICKEN" you've ever had. it's great right out of the pot, but with a few extra steps and a little patience you will have the best ever chicken for chicken salad and a RICH GOLDEN "GRANDMA" CHICKEN BROTH for some delicious stock or soup, like my Mega Chunky Veggie-C Soup...

Grandma's Whole Boiled Chicken

1 whole chicken
2 stalks celery
2 large carrots-unpeeled
1 med onion
4-5 cloves garlic
1 large box (24 oz.) low sodium chicken broth

wash your chicken inside and out. remove gizzards and extra bits...don't throw them out, they go in the pot as well.  put everything in a large stock pot...chicken should be breast side up... and add enough water to cover the chicken by about 2 inches. bring to a boil and then turn down to a slow simmer for about 2 hours.  after 2 hours check the chicken by grabbing hold of a leg and giving it a wiggle.  if it seems loose, like it would pull right off, then it's done.  now for the important GRANDMA TIP...don't take it out...leave everything alone to cool as is.  Grandma just left it there to cool, so that's what works best.  it will take a few hours.  this will let your bird rest in all that good broth and soak up all the yummy goodness.
when cooled to about room temp i like to break down the chicken...it practically falls apart.  i keep the main parts whole, like breast, leg, thigh, wing so they can be dealt with easier the next day or make for a nice presentation at dinner
what ever parts you have not eaten...put into a large tupperware-ish type container.
strain the broth and pour over chicken to cover.  (strain though cheese cloth to lessen the fat or use a fat separator).  refrigerate over night.  again, for some "Grandma" reason it seems the chicken is even better the next day after it has cooled in it's gelatinous brothy goodness.
the next day you'll find the most delicious moist chicken for your favorite chicken salad...and you'll have all that fabulous pure golden broth for a rainy day.             

10 comments:

The Enchanted Cook said...

Nice!! Simple and straightforward - I love it! And your photo of the chicken sitting up is just too freaking funny!

Best,
Veronica

GourmetGirlfriend said...

I am new to your blog and I LOVE LOVE LOVE it!!!!!- I wrote a post yesterday and referred everyone over to your blog post about pork rilletes- hope you don't mind. YUM! I am going to make them this weekend.
Our family favourite meal is a chinese dish of whole boiled chicken. I wrote a blog post about it. You can go here to read it if you like!
http://gourmetgirl-friend.blogspot.com/2010/04/our-family-favourite.html

Debs said...

LOL I had to laugh at the raw chicken sitting on the plate waiting to be boiled.

The poor thing looks totally p***ed off sitting there with hands on hips knowing he's about to be thrown in the pot!

Shannyn said...

Love your blog! And this idea for chicken is amazing. I have a recipe from my grandmother that I make every winter - chicken stew - that involves boiling a whole chicken until it's literally falling apart. I remember eating it and picking out the bones in the stew! Your recipe is a great idea to do this with chicken all year long.

Kathryn said...

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Anonymous said...

Hi,
Great blog! I had a question about the box of chicken broth... what do you do that it?
Thanks
Brit

Jules and Ruby said...

hi anonymous Brit...store-bought chicken broth comes in a box or a can. add that in with everything else and enough water to cover by about 2 inches. hope that helps.

Kulsum@JourneyKitchen said...

I actually love boiled chicken which is a common way of using chicken in Indian cooking. I know my western friends find it gross and boring! But I find it more flavorful than roasted!

Anonymous said...

I actually have one in the pot now with carrots, garlic and a bouquet garni with herbs from our garden. I think you are probably the only site on here that has boiled chicken. Well done. The old fashioned favourites are often the way to go! Cheers. Joy. :)

Jules and Ruby said...

Anonymous...thanks for stopping by...hope your chicken was as tasty as i know it was...may i'll boil one up tomorrow...hmmmm

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