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Chinese Boiled Chicken




Source of Recipe


RSinParis/Frugal Gourmet


List of Ingredients




1 (4 lb.) chicken
5-1/2 quarts water


Recipe



Fill a large kettle with water and bring to a boil. (An 8-quart pot 2/3 filled with water works great for a smaller bird.) When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot and, when the water again boils, place the chicken back in the pot. Cover the pot and turn off the heat.
Leave the chicken in the pot and the pot on the burner. After one hour the chicken is done. Remove and cool.
You can debone this chicken in very little time. If you are on a low salt/low fat diet,be sure to remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you should decide to store the meat in the refrigerator.
The chicken is ready to serve or use in other recipes.