Un Boiled Chicken Recipes

UN-FRIED CHICKEN

Steps:

• Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
• Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
• Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.

CRISPY UN-FRIED CHICKEN

Steps:

• In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F.
• Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
• Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
• Bake until the chicken is golden brown and cooked through, about 40 minutes.

BOILED CHICKEN

Steps:

• Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.

UN-BOILED CHICKEN

Steps:

• Fill a very large pot with water, enough to cover the chicken completely. You want a LOT of water. An 8 quart pot at least is best for ONE chicken or about 3 pounds of parts WITH bones. I do NOT recommend for boneless chicken, as the heat will not be able to penetrate the big pile of meat at the bottom of the pot.).
• Do not put the chicken in yet.
• Bring to a boil.
• Now put in the chicken.
• As soon as it STOPS boiling, take out the chicken.
• Return the water to a boil, then put the chicken back in and cover tightly.
• Turn off the heat but leave the pot on the burner.
• Leave it untouched for exactly ONE HOUR.
• Remove chicken from water.
• Let it cool just enough to handle, then debone your chicken.
• I've been making it this way for about 16 years now.
• You can use a whole chicken or parts.
• The large volume of water is important: I use a 15 quart stock pot, and do 2 chickens at one time.
• (then I save the skin& bones up in the freezer until I have a bunch, and use them to make broth).

BOILED CHICKEN

Steps:

• Wash and crush ginger, mix well with wine.
• Baste chickens in mixture for at least 10 minutes.
• Put chickens in a boiling pot of water, bring back to a boil then reduce heat to simmer for 3 minutes.
• Turn off the heat, let chickens sit in pot for another 10 minutes.
• Strain off the chicken, let cool then chopped into 2” pieces.
• Serve with julienne lime leaves and mixture of salt, chilli and lime juice.

GRANDMA'S BOILED CHICKEN

Steps:

• Wash chicken well. Place all ingredients in large pot. Cover with water.
• Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed.
• When meat is falling off the bone, remove from heat. Remove chicken from broth and let cool. Once cool, remove skin and bones and discard. Chop or shred meat.
• Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.