66 Reviews of Un-Boiled Chicken

From: kngs_kid

On Mar 18, 2004

I am amazed this worked, but it did make the moistest, juiciest chicken I have ever tasted. I didnt want alot, incase I messed it up so I did one boneless skinless breast. I used the broth after it had finished to make cream soup substitute #14860 and used the chicken in KFC potpie, #58905. It all turned out delicious. I already received a request to prepare all of our pre-cooked chicken this way.

From: Siobhan M

On Jun 8, 2004

I used this method to make chicken salad for 30 for a graduation party, and it was really wonderful. I received many compliments, especially from my soon-to-be mother-in-law and sister-in-law. I always keep cooked chicken breasts on hand in the freezer for quick meal preparation, and this is now the only method I use to cook them. I will never subject myself to another dry chicken breast!

From: JESMom

On Sep 29, 2007

After reading the comments, I'm guessing it doesn't work for those using a gas range, and works perfectly for those with electric. When you turn off the gas, it is almost immediately cooled, whereas with electric, the heat is retained longer on the element. Just my theory I have gas, so I, afraid to try!

From: Sidney

On Apr 5, 2004

Time consuming? Yes. Worth it? Yes. I used a small sauce pan for three boneless chicken breasts, and it turned out fine. Used it in Ingy's Chicken Salad #64200. Thanks for this problem solver, BobbieGirl!!!

From: Cajun Joe

On Apr 21, 2005

I boil chicken, but in a different way then this. First I skin it. Then I put the chicken in the pot, put all the seasonings in, just cover with water, then bring it to a boil for 5 minutes. Then let it rest for one hour. I use the chicken for jambalaya and other dishes that require chicken. I also use the stock instead of water in Jambalaya.

From: Sherri35

On Nov 11, 2006

I don't know why, but this didn't work out very well for me and I'm not quite sure how to rate this so I just went with 3 stars. I followed your instructions to the letter, but found that the water did not stop boiling after I added the chicken breasts. I waited and watched, but it just kept boiling. So I took them out after a couple minutes anyway. Then I ended up putting them right back in because the water was still boiling rapidly. So I covered them and kept them on the burner (which I turned off) for exactly one hour. After cooling the chicken I cut into it and found that the meat nearest the bone was not fully cooked yet. I removed all the meat anyway, and just finished cooking it in my pot of boiling chicken stock (for another recipe I was making). So I won't likely be repeating this method of cooking, but it did work out fine in the end since I just finished cooking it another way.

From: Ginny Sue

On Dec 28, 2006

I've used this method several times now. For me this worked well for all types of chicken except for the whole chicken. The whole chicken didn't get completely cooked, so I won't be using this method again for a whole chicken. However, I am giving this 5 stars because it works so well for all other cuts, bone-in and boneless. When chicken is on sale, this is a great way to cook it all up and freeze for OAMC use.

From: Kellfinder

On Sep 8, 2005

Another winner from you! I tried this with chicken breasts and they came out much more moist than usual. I had 2lbs. and they were cooked perfectly. I will do it this way from now on. Thanks for another great recipe!!

From: dmac085

On Jun 23, 2007

Worked great! I bought some chicken breasts on sale and by the next day I hadn't any clue what I wanted to do with them. I already had a bunch of frozen raw chicken in the freezer so cooking it seemed like a good idea. This was perfect. I portioned it out in FoodSaver bags and tossed one in the fridge and the rest in the freezer for future use. I especially liked that there was no particular seasoning so the chicken can easily be added to any "flavor" recipe and fit right in. Thanks!

From: vancouverlori

On Nov 19, 2006

Well, I tried it with a medium-sized whole chicken. I think I followed the directions exactly (do you turn the heat off after adding the chicken the first time or keep the heat on?). I also wrapped towels around it because my pot is not made of very thick metal, so it looses heat quickly. After two hours (I forgot and ran out for an errand), the chicken was still quite bloody inside. So I brought it back to a rolling boil, and let it stand for an hour, then I did the same thing again. Then it was cooked, but still moist and flavourful. Probably not the ideal, safety-wise, but I plan to use it in cooked foods, so it should be ok. I wonder if it's the amount of water? I was using a pot that the chicken just fit in, and I had just enough water to cover it.