Whole Boiled Chicken
Cooked Chicken Meat + Chicken Stock
Equipment
- Large stock pot or Dutch oven
Ingredients
- 1 Whole Chicken
- 1 Onion, chopped (optional)
- 2 Celery Stalks, chopped (optional)
- 2 Carrots, chopped (optional)
- 1-3 tsp Salt
Instructions
- Remove chicken from packaging and place in large stock pot or Dutch oven. Cover with filtered water and put on burner on high heat.1 Whole Chicken
- If using, chop and add recommended vegetables and/or herbs to the pot. You can complete this recipe without adding any veggies or herbs, but they really amply the flavor of the meat if included.1 Onion, chopped (optional), 2 Celery Stalks, chopped (optional), 2 Carrots, chopped (optional)
- Salt the water and bring to a boil. Once boiling, turn down to low and simmer for 45 minutes to 1 ½ hours. Simmer until the chicken is cooked throughout and reaches an internal temperature of 165° F.1-3 tsp Salt
- Remove the chicken from the pot and let cool. Pull the meat off the bones and use in any recipe requiring cooked chicken. (See below for suggestions.)
- Do not pour out stock! Pull out cooked vegetables and discard (or compost or give them to your backyard pig). Strain the stock and use immediately or freeze for later use.
Nutrition
Calories: 217kcalCarbohydrates: 3gProtein: 18gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 369mgPotassium: 252mgFiber: 1gSugar: 1gVitamin A: 2686IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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