Chinese Boiled Chicken
This recipe comes straight from Jeff Smith's (The Frugal Gourmet) first (eponymous) cookbook. So simple, yet the meat that it yields is so moist and flavorful and just perfect for all sorts of uses.
1 (4 lb.) chicken
5-1/2 quarts water
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.
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