If you're looking for an easy way to cook chicken, try braising it. You can cook whole chicken or chicken that has been cut into pieces. The taste of the meat can be adjusted by boiling it in broth or apple juice, for example. Add vegetables, herbs, or aromatic spices to make the chicken more delicious, then boil the meat until tender.
Ingredients
- Whole chicken or chicken pieces
- Water (eg plain water, broth, or apple cider)
- Vegetables (e.g. garlic, carrots, and celery)
- Fresh herbs (eg thyme, fennel, parsley, or oregano)
- Assorted spices you like (eg ginger, cumin and paprika)
Step
Part 1 of 3: Seasoning the Chicken
Step 1. Place your selected chicken in a large saucepan
If you're braising a whole chicken, put the chicken in a large saucepan of at least 7.5 quarts. To boil chicken pieces, place as many pieces of chicken as you want in a large saucepan until it fills 3/4 of the pan.
- If you are cooking chicken for several people, prepare to serve several pieces of chicken for one person per serving. For example, you can boil 1 thigh and 1 thigh for each person.
- One whole chicken is usually enough for 4 to 6 people.
- You can use skin and bones removed from chicken breasts to save time or boil chicken with skin and bones for added flavor.
Step 2. Pour plain water or broth until the chicken is submerged
The amount of water you need will depend on how much chicken you want to cook and the size of the pot you're using. While you can use plain water to boil chicken, use vegetable stock or chicken stock to add flavor to your cooked chicken.
Boiling chicken in apple juice or apple cider is another way to add a subtle, distinctive flavor to the chicken
Tip:
While you can cook the chicken in red or white wine, it's best to boil the chicken on a low heat instead of bringing it to a boil. Boiling chicken at high temperatures in wine can harden the chicken and take away the delicate flavors in the wine.
Step 3. Put a handful of fresh herbs in the pot
Think about how you want to serve and season your food. After that, wash a few stalks of fresh herbs as a side dish and add them directly to the pot without cutting them. Add a handful of parsley, oregano, thyme, or bay leaf for every 1, 5 or 2 pounds of chicken.
- For example, if you're using boiled chicken to make a chilled chicken salad, add fresh tarragon to the pan.
- Use a combination of herbs to make the chicken taste stronger.
Step 4. Add various vegetables to create a rich flavour
Add 2 or 3 vegetables for every 1, 5 or 2 kilos of chicken. If you're using a spicy-scented vegetable with a skin on it, cut it obliquely and place it in the pot with the other strong-smelling vegetables. Try using:
- Garlic
- Onion
- Celery
Variation:
For a slightly sweet or citrus-like taste, add an apple or the rind of 1 lemon.
Step 5. Adjust the taste of the chicken by adding spices
Season the cooking water with plenty of salt to make the chicken tender. If you're boiling a few pieces of chicken, try adding 1 teaspoon (5 g) of salt. For a large saucepan, add 1 tablespoon (15 g) of salt. Try adding some of the following unique spices for 1.5 to 2 kg of chicken:
- 1 to 2 dried chilies
- 1 teaspoon (3 g) pepper
- 2, 5 cm fresh ginger
- 1 teaspoon (2 g) cumin
- 1 teaspoon (2 g) paprika
Part 2 of 3: Boiling Chicken Until Tender
Step 1. Boil the whole chicken for 80 to 90 minutes
Cover the pot and turn the stove on to a high heat setting. When the water starts to boil and steam escapes from between the lids, remove the lid and reduce the heat to medium-high to allow the water to simmer slowly. Cook whole chicken until it reaches 75°C if measured with an instant meat thermometer.
Insert the thermometer into the thickest part of the thigh to get an accurate number. Make sure the thermometer does not touch the bone so that the number on the thermometer does not turn off
Step 2. Cook the chicken breasts for 15 to 30 minutes
Set the stove to high heat and cover the pot. When steam starts to escape from between the lids, gently lift the lid and reduce the heat to medium-high. Then, boil the chicken breasts with the bones and skin removed for 15 to 20 minutes. If you are cooking chicken breasts that are still boned and skinned, cook for about 30 minutes.
Chicken breasts are done when they reach 75°C when measured with a meat thermometer
Tip:
To cook the chicken faster, cut the boneless, skinless chicken breasts into about 5 cm (1 inch) before submerging them in the water. The chicken pieces will simmer for about 10 minutes.
Step 3. Boil the chicken thighs for 30 to 40 minutes
Cover the pot and heat the water over high heat until it starts to boil. Then, remove the lid from the pot and reduce the heat to medium so that the water doesn't boil too much. Since the lower thighs are made up of bone and a lot of muscle, boil them for 30 to 40 minutes.
Insert a meat thermometer into the thickest part of the thigh to check if the temperature has reached 75°C. Do not let the thermometer hit the bone so that the reading remains accurate
Step 4. Cook chicken thighs in boiling water for 30 to 45 minutes
Let the water boil on the high heat setting and the pot covered. Then, remove the lid from the pot and reduce the heat to medium-high. If you're using boneless thighs, cook for 45 minutes or simmer boneless chicken thighs for about 30 minutes.
The bones will come off the meat or the chicken has reached a temperature of 75°C if measured with a meat thermometer
Part 3 of 3: Serving and Storing Chicken
Step 1. Remove the boiled chicken and serve while hot
Use tongs or a slotted vegetable spoon to remove the chicken from the hot sauce. If you want to remove the whole boiled chicken, try lifting the bottom with a flat spatula and then pierce with a meat fork in the center of the chicken. Transfer the whole chicken or chicken pieces to a serving plate or cutting board and enjoy the boiled chicken still hot.
If you are braising chicken with herbs or vegetables, discard them as they may be too mushy to serve
Tip:
If you want to take advantage of the delicious cooking water, place a strainer over the bowl. Slowly pour the cooking water into a sieve and discard the dregs. You can use this cooking water which in the recipe is called chicken stock. Chicken stock lasts 4 to 5 days if stored in the refrigerator in an airtight container.
Step 2. Use a fork if you want to shred the chicken
Shredded chicken is great for tacos, casseroles, or pasta. Take 2 forks and pull the boiled chicken in the opposite direction to shred the meat.
If you want to shred a large amount of boneless chicken, place it in the bowl of a stand mixer. Install the stirrer and start the machine at low speed. The stirrer will slowly shred the chicken
Step 3. Cut or slice the chicken to get an even cut
If you're serving chicken fajitas or want to cover the chicken with a lot of sauce, use a sharp knife to cut it carefully. Thinly slice or dice the chicken.
If you're using chicken with the bones still on, start by cutting the meat off the bone
Step 4. Boiled chicken can be stored in the refrigerator for 3 to 4 days
Place whole chicken or chicken pieces in an airtight container. Store the chicken in the refrigerator and take it out when you want to heat it up or use it cold. For example, you can make a chicken salad with leftover shredded chicken.
