Boiled chicken pieces: Difference between revisions
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 2836 | |TotalCalories = 2836 | ||
|PortionCalories = | |PortionCalories = 709 | ||
|DatePublished=17th January 2013 | |DatePublished=17th January 2013 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Boiled chicken fillets | |ImageComment = Boiled chicken fillets | ||
|Servings = | |Servings = 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 30 minutes | |TotalTime = 30 minutes | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Boiled chicken fillets recipe.jpg|alt=Electus]] | |Image = [[Image:Boiled chicken fillets recipe.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
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''<span class="reviewTitle">Make great chicken nuggets</span>'' | ''<span class="reviewTitle">Make great chicken nuggets</span>'' | ||
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| If using later in the day, [[Refrigerate|refrigerate]] everything and follow the last step when you actually need to use the [[Chicken|chicken]]. | | If using later in the day, [[Refrigerate|refrigerate]] everything and follow the last step when you actually need to use the [[Chicken|chicken]]. | ||
}} | }} | ||
===Servings=== | |||
500g of cooked chicken serves 4 people | |||
==See also== | ==See also== | ||
* {{See also - Jointing a chicken}} | * {{See also - Jointing a chicken}} | ||
Revision as of 18:39, 11 February 2022
| Boiled chicken pieces | |
|---|---|
Best recipe reviewMake great chicken nuggets 5/5 I use this recipe to prep. chicken nuggets and make them really herby, then roll in masa harina, spray with olive oil and air fry for 5 minutes. Perfection! and air-fry for Paul R Smith |
| Boiled chicken fillets | |
| Servings: | 4 |
| Calories per serving: | 709 |
| Ready in: | 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
I needed to make a note of this process for Chicken and orange pilaf so thought it better to add this as a separate recipe.
I sounds fowl, but it's a really nice way to cook chicken, it leaves it juicy and flavoursome and you also have the bonus of a really good chicken stock.
Use whatever you have to hand, herbs, leeks (even the old ones that have bolted) , carrots, parsnips, potatoes, beans, whatever!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g chicken pieces, skin removed, with bones if possible --see here.
- 1 Onion, quartered and unpeeled
- 2 cloves of garlic, smashed but unpeeled
- 10 whole peppercorns
- 2 celery stems, with leaves, roughly chopped
- Bouquet garni, or fresh herbs.
Method
- Cut the chicken into even sized pieces, if using legs or thick cuts then make a few deep slashes in the meat to help even the cooking time.
- Lay the chicken pieces in the bottom of a saucepan.
- Layer the vegetables and herbs on top.
- Just cover with boiling water.
- Bring to the boil and then simmer, covered for 15 to 20 minutes.
- Check the chicken is cooked by cutting into thick flesh.
- Remove the chicken pieces and drain the stock.
- If using later in the day, refrigerate everything and follow the last step when you actually need to use the chicken.
Servings
500g of cooked chicken serves 4 people
See also
- Get chicken pieces the economical way, joint the chicken yourself
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