SIMMERED CHICKEN
Simmering chicken is the perfect way to cook chicken for use on sandwiches, in chicken salad, or anytime you need cooked chicken for a recipe. The breast stays wonderfully moist and flavorful when prepared this way.
You'll need:
One large stockpot with tight fitting, heavy lid.
One large (about 4lb) fryer
Fill the stockpot with enough water to completely cover the chicken. Bring water to a full rolling boil. Holding chicken by the ends of the drumsticks, plunge it into the water. Count to 20 (one mississippi, two mississippi). Pull bird out of water. Wait until water resumes full boil. Plunge chicken back into water, put lid on the pot, and reduce heat as low as you can without the flame going out. Cook for one hour. DO NOT PEEK! Remove from pot, drain and cool. Pull meat from the bones and you have the perfect chicken for sandwiches or salads.
note: Meat around the bones may have a red tinge. This is not blood, nor does it mean the bird isn't cooked enough. The simmering process may leach a bit of color out of the bone. It is harmless.
You'll need:
One large stockpot with tight fitting, heavy lid.
One large (about 4lb) fryer
Fill the stockpot with enough water to completely cover the chicken. Bring water to a full rolling boil. Holding chicken by the ends of the drumsticks, plunge it into the water. Count to 20 (one mississippi, two mississippi). Pull bird out of water. Wait until water resumes full boil. Plunge chicken back into water, put lid on the pot, and reduce heat as low as you can without the flame going out. Cook for one hour. DO NOT PEEK! Remove from pot, drain and cool. Pull meat from the bones and you have the perfect chicken for sandwiches or salads.
note: Meat around the bones may have a red tinge. This is not blood, nor does it mean the bird isn't cooked enough. The simmering process may leach a bit of color out of the bone. It is harmless.
posted by Great White Bear, @ 2/28/2007 08:42:00 PM
2 Comments:
At 11:47 PM,
Anonymous said…
Can the simmered chicken also be cooked on an outside grill or will it be overdone? When we barbque, the chicken doesn't cook all the way through. Trying to find a way to cook it thoroughly without charring the outside.
At 11:11 AM,
Great White Bear, said…
hmmm.... you could cut the simmered chicken half, and and put it on the coals just long enough to sear the skin and carmalize what ever sauce you are using.
The trick to doing chicken on the grill is to use a covered grill. Place a drip pan on the coal grate and build a bed of coals on each side (about 25 coals on each side). I like to use Kingsford Mesquite charcoal for thsi.
Place your chicken over the drip pan, cover the grill, and cook for about an hour and fifteen minutes for quarters, about 2 hours for whole bird. Baste the pieces with your favorite sauce about 10 minutes before they are ready to come off.
Mark
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