How to Boil a Chicken - Master Cookbook Recipe # 116

Name: How to Boil a Chicken - Master Cookbook Recipe # 116
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 1 1/2 to 2 quarts of broth and cooked chicken meat
Cuisine: Southern
Ingredients: 1 young fryer chicken; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 Tbsp chicken bouillon granules; 2 celery stalks, cut into thirds; 1 onion, quartered

. By boiling a whole fryer with aromatics and bouillon, you get rich, flavorful meat and a gold-standard broth that beats anything from a can.

This is recipe #116 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 1 hr Total time: 1 hr 5 min

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Ingredients

1 young fryer chicken
1 1/2 tsp salt
1/2 tsp black pepper
1 Tbsp chicken bouillon granules
2 celery stalks, cut into thirds
1 onion, quartered

Instructions

Pot Prep: Place the chicken breast-side down in a large stock pot.
Season: Add the salt, pepper, chicken bouillon, celery, and onion to the pot. Add enough water to cover the chicken.
Simmer: Turn the heat to medium-low and cook for 1 hour.
Remove: Carefully remove the chicken using two large spoons and place it on a pie plate to cool.
Debone: Once the chicken is cool enough to handle, remove the meat from the bones. Discard the bones, fat, and the cooked vegetables (onions and celery).
Store Broth: Reserve the liquid in the pot. You can strain the broth through a wide-mouth funnel with a mesh strainer into two 1-quart jars for a clearer liquid, though Tammy doesn't strain hers when making dressing!
Stock Tip: Boiling the chicken this way creates Chicken Broth. If you want to make Chicken Stock, return the bones to the broth and boil for at least an additional 1 1/2 to 2 hours.