Boiled Chicken Breasts
Use this basic recipe for boiled chicken breasts when you need cooked chicken for casseroles, salads, and soups.
Yield: Makes about 8 cups chicken and 8 cups broth
- 6 bone-in chicken breasts (about 4 pounds)
- 2 quarts water
- 1 small onion, quartered
- 2 celery ribs with tops, quartered
- 2 carrots, quartered
- 1 garlic clove
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon pepper
- Bring all ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 to 40 minutes or until done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months. Strain and reserve broth to use fresh or freeze, if desired. Broth may be frozen in airtight containers.
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