A recipe for boiled chicken; boiled chicken is called for in many other recipes, and is a wonderful basic recipe to have for many uses.
This was amazing!! Really easy to make and the chicken was so tender. I'm making it again tonight - 25 Apr 2016
I make a lot of boiled chicken, and I would like to add some advice. Be sure to cut the chicken into parts, remove any giblets, and rinse the chicken before boiling it. I prefer to add some salt to the pot, which this recipe doesn't do. The amount is up to you (start with 2 teaspoons if you're not sure). You can remove the chicken from the pot as soon as it's done, if you prefer, rather than waiting for it to be "falling off the bone." The white meat will be done before the dark meat. If you leave the spine in the pot after removing the other parts and let it stew for a while, then strain the solids out with a sieve, you have some nice chicken broth to use for soups. Let it cool, and remove the fat that rises to the top. - 13 Apr 2002 (Review from Allrecipes US | Canada)
Here is a hint to ensure that your chicken is always juicy, never dry - cool it completely in the broth before shredding or cubing! Works like a charm. - 19 Jan 2006 (Review from Allrecipes US | Canada)