Choosing a tall narrow shaped pot (stock pot) instead of short wide one allows the chicken to be totally submerged in the water.
Bring the water to a rolling boil. Meanwhile, leaving the chicken whole, remove packaged neck, liver gizzard and fat from inside of chicken. Rinse the chicken and set aside. Use the innards for another use or discard.
When the water is boiling rapidly, drop the whole chicken in and wait 10 seconds. Using a wooden spoon and tongs (to not pierce the skin on the chicken) remove the chicken from the water and place on a plate. Put the lid on the pot and bring the water back to a boil (it won't take very long).
Place the chicken back in the boiling water for 10 seconds and remove from the water to the plate.
Repeat this process one more time. Your chicken having been plunged into boiling water 3 times now is tempered and brought up to temperature for the final step.
Place the lid on the pot of water and bring to a boil again. Place the chicken in the boiling water, put on the lid and let boil for 5 minutes. Turn off the heat, (if using electric stove, remove from heat) do not remove the lid and let stand for 90 minutes.
Remove the chicken from the pot of water, discard the water and with your hands remove all skin, fat and bones from the chicken. Discard skin, fat and bones. You are left with chicken meat cooked to perfection. It is moist, tender and delicious.
Season with salt and pepper according to the intended use for the chicken. It is delicious on it's own.
Excellent to use for chicken salad or folded into a wrap with avocado, spinach, tomato and salsa.
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|Serving Size: 1 Serving (822g)|
|Recipe Makes: 4|
|Calories from Fat: 312 (63%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 172.5mg||53 %|
|Sodium 178.8mg||6 %|
|Potassium 440.6mg||12 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 42.8g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
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