Not so long ago, poultry meat was considered a dietary product, as well as a dish that was served on the table for the holidays.

Now chicken meat is available to all segments of the population. It is fried, baked, stewed, grilled. But most often they are used for preparing first courses.

But in order for a soup or ordinary broth to turn out delicious, the chicken must be cooked correctly.

How to prepare chicken for boiling

Chickens come to store shelves chilled or frozen. They can be gutted, semi-gutted, or gutted.

Therefore, before you start cooking, you need to prepare the chicken.

• First, they defrost it. This is done in a refrigerator at 3-6 ° C or at room temperature. Some housewives defrost the carcass in water. But this is not recommended, as the meat is heavily saturated with liquid, which impairs its taste. And also many useful substances come out of it into the water.
• If the chicken got with feathers, then it is plucked.
• Then the carcass is singed. To do this, wipe it dry with paper napkins, stretch it over a gas burner, taking it by the head or neck and by the legs. Singing must be done very quickly so that the subcutaneous fat does not begin to melt, because it has a low melting point and melts quickly when heated.
• The chicken is gutted, removing the intestines, stomach, heart, lungs. The goiter is pulled through the opening in the neck.
• By-products are processed in this way: blood clots are removed from the heart, the gallbladder and nearby green pieces of tissue are separated from the liver, as they will taste bitter. The stomach is cut in half, unfold, its contents are shaken out, and then the inner thick membrane is removed, which lends itself well.
• At the carcass, the lower parts of the legs are cut off, and the wings are shortened to the first joint.
• The chicken is washed in cold water and placed on a baking sheet to dry.
• If the carcass is cooked whole, then it is molded for compactness. To do this, the legs are tucked "into the pocket" - an incision on the abdomen.
• If the chicken is defective or old, then it is cut into portions.

How to cook chicken properly

Many housewives are interested in the question: in what water should the carcass be put for cooking.

In fact, you need to proceed from the purpose for which chicken is cooked.

If the chicken is boiled for salad or as a snack... then the carcass is dipped in hot water. With this method of cooking, the maximum amount of nutrients will remain in the meat.

And if you need a rich and tasty broth... then the chicken carcass or chicken meat cut into pieces is poured with cold water.

How to boil whole chicken for delicious meat

• The carcass, tucked into the pocket, is placed in hot water.
• Bring to a boil.
• Remove foam with a slotted spoon.
• Put salt, onions, carrots.
• The heat is made very low and cooked until tender. Chickens are boiled for 25-30 minutes, chickens - 1 hour, old chickens - about 3 hours.
• The readiness of the meat is checked with a fork, sticking it into the thick part of the leg.

How to cook chopped chicken (in Uzbek) for delicious meat

• The prepared carcass is cut into several parts and salted.
• Finely chopped onions and black pepper are placed in a saucepan.
• Pour 3 liters of water and bring to a boil.
• Dropped the chicken pieces.
• The emerging foam is removed.
• Cook with a low boil (chicken - 40 minutes, chicken - 1.5 hours).
• At the end of cooking, put herbs and bay leaves.
• They take out the meat, cool it and serve it to the table.

How to cook chicken for broth (soup)

• The carcass is cut into pieces.
• Place in a saucepan and cover with cold water.
• Leave for 30 minutes in a cool place so that the meat juice is released into the water.
• Put on fire and bring to a boil without covering.
• Remove foam.
• Close with a lid.
• Cook with a low boil for 1-2 hours (it all depends on the age of the chicken). In the middle of cooking, chopped roots are placed in the broth, and at the end - salt.
• The broth is filtered through several layers of gauze.

• Prepared chicken has legs tucked into a pocket.
• The liver, stomach, heart are washed.
• The carcass and offal are placed in a saucepan and poured over with cold water.
• Cover and bring to a boil.
• Remove foam.
• Reduce heat, add salt and cook until tender.
• The meat is transferred to another pan, and the broth is filtered.

• Chicken bones are placed in a saucepan. They spread the chicken whole or chopped into pieces.
• Pour in cold water.
• Cover with a lid and bring to a boil over low heat.
• Cook for 30 minutes.
• Remove all foam with a slotted spoon.
• Continue cooking the bones for 2-3 hours, and the meat until soft.
• The chicken and bones are taken out, and the broth is filtered.

• It is very simple to distinguish an “aged” carcass from a young one: the breast bone of an old hen is hard, and of a young one it is easy to compress.
• In a rooster, the skin is bluish and thin, while in a hen it is white and much thicker.
• Do not wash a well-fed chicken carcass in hot water. This makes her taste worse.
• To make the boiled chicken tasty, it is taken out of the broth, salted, put in a saucepan and covered with a lid.
• When boiling the chicken, water is poured immediately in full. If you add it during cooking, the broth will become tasteless. Also, you can not add in portions and salt.
• If chicken is boiled for broth, then the meat is cut into small pieces, and the bones are crushed.
• All spices are added to the water at the end of cooking.
• The broth should not be boiled at a high boil. From this it becomes cloudy and greasy.
• To make it transparent, you must definitely remove the foam with a slotted spoon.
• To clarify the broth, the chicken bones are poured with salt water (1 teaspoon of salt is taken in an incomplete glass of water) and put into the refrigerator for an hour and a half. Half an hour before the end of cooking, this liquid (pull) is poured into the broth and brought to a boil over high heat. Then the flame is reduced. When the broth is cooked, it is filtered.
• So that it does not become cloudy when reheated, it is heated over low heat and the lid is not tightly closed. Do not bring to a boil.

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Chicken is a very common food item. There are several reasons: cheapness, low calorie content, and just a pleasant taste. Boiled chicken is low in calories.

All parts, except for bones (of which there are not many), can be used for food, that is, the product is practically waste-free. However, for all its simplicity, chicken requires attention when cooking, in particular boiling.

The chicken carcass is usually cut into several parts - legs (thighs, drumsticks), wings, back and breast. Whole chicken is suitable for cooking.

If you want the broth to be transparent, then it is best to take the breast or back. For more rich broths, chicken legs and wings are suitable. Chicken giblets also go well, the soup on such a broth will be strong and fatty.

The calorie content of different parts also differs.

How to prepare chicken for boiling

Before boiling the carcass, you need to look in what condition it is: frozen, chilled or fresh.

Frozen chicken must be thawed. It is better to do this naturally, without using a microwave oven or placing it under warm water; this will cause the carcass to defrost unevenly.

After defrosting, rinse the bird with cool water, remove the remaining entrails, frozen blood. Also inspect the skin to see if there are any remaining feathers, dried skin. They should also be removed.

With chilled and fresh chicken, everything is done as with thawed, fresh one must be singed before cooking and rinsed again with cool water.

Before cooking, it is better to dry the carcass a little from excess liquid. Tuck the legs into the cut of the skin on the abdomen, if the chicken is cooked whole or the carcass is chopped into pieces. The latter option works best if the bird is old or flawed.

How to cook whole chicken properly

If the chicken is cooked in broth, then this is done as follows:

1. The prepared carcass is poured with cold water and placed on the stove.
2. Bring the water to a boil, remove the foam with a slotted spoon.
3. Add salt, pepper, onion and carrot.
4. Reduce the fire and cook until tender.

For delicious boiled chicken, this is done a little differently:

1. Chicken carcass is placed in boiling water.
2. Bring to a boil.
3. Salt is added to taste.
4. Reduce heat and cook until tender.

Another delicious chicken broth recipe with offal:

1. Prepared chicken carcass and well-washed heart, liver and stomach are placed in a saucepan.
2. Pour cold water and put on fire.
3. Cover the saucepan and bring to a boil.
4. The resulting foam is removed with a slotted spoon.
5. Reduce the fire and leave to cook until tender.

How many minutes to cook the chicken until tender?

Chicken cooking time depends on the quality, age and integrity of the chicken.

A whole chicken carcass is boiled 25-30 minutes after boiling water. Since the meat is young, it cooks much faster.

The old chicken is cooked for about 3 hours. Broiler house - about 1.5 hours, this is due to the fact that it is large. Poultry is cooked for 1.5-2 hours due to the fact that its meat is tougher, but a thicker and more rich broth is obtained from it.

Parts of the chicken are, of course, cooked faster than the whole carcass. The fillet will be ready in 30-40 minutes. The readiness of the thigh and lower leg can be checked after 30-35 minutes. And the wings are boiled even faster - 20-25 minutes.

How to cook in a slow cooker

In a slow cooker, chicken can be cooked whole or chopped into pieces.

Whole Carcass Recipe:

1. Prepare a chicken carcass.
2. Put it in a multicooker bowl and pour cold water over it.
3. Set the "Cooking" mode for 50 minutes.
4. Watch the cooking periodically.
5. 10 minutes before the end of the cooking time, add salt, pepper, bay leaf to the broth.

Shredded Chicken Recipe:

1. Chop the carcass into pieces.
2. Place in a bowl and cover with cold water.
3. Set the cooking mode for 40 minutes.
4. Follow the preparation.
5. 5-10 minutes before the end of the cooking time, add pepper, salt, bay leaf to the broth.

In the microwave

1. Place the chopped chicken carcass in a microwave-safe container.
2. Fill with cold water and close the lid.
3. Some microwaves have recipe functions. In this case, you just need to select the appropriate option and install it.
4. If the microwave is simple, without additional functions, then you must set the maximum power and cooking time - 40 minutes.
5. Then, before the end of the cooking time (5-10 minutes), add salt, pepper, bay leaf to the broth.

How to steam chicken

To cook in this way, you will need a steamer or a grid in a multicooker.

1. Cut the carcass into pieces and salt.
2. Pour cold water into a bowl or saucepan.
3. Put the chicken on the wire rack.
4. Put the pot on gas. If you are boiling in a multicooker, you need to set the “steaming” mode for 35 minutes.
5. Make sure that all the water does not evaporate. Cook for 35-40 minutes.

Such a dish is considered dietary and most suitable for proper nutrition.

How to cook in a pressure cooker

1. Rub the prepared chicken carcass with salt.
2. Put it in a pressure cooker.
3. Add a little water, a large amount is not needed, since the chicken itself will release the required amount of liquid.
4. Close the lid, put on the stove.
5. Monitor pressure. As soon as it reaches the maximum level, you need to turn down the fire.
6. Leave to cook for 25-30 minutes.
7. After the end of the time, remove the pan from the heat, wait for the pressure to drop, open and check readiness.

If clear juice is released when the thigh is punctured, the chicken is ready to eat. If the juice is reddish, close the lid again and put it on the fire for another 3-5 minutes.

For soup

It is better to choose young or soup chicken for soup. Homemade chicken is also suitable for a nice broth color.

1. Put the prepared chicken in a saucepan and cover with cold water.
2. Bring water to a boil.
3. Drain the foamy water from the pan and cover with clean cold water. Put on fire again.
4. After boiling, remove the foam that appears and reduce the heat.
5. Season with salt and pepper.
6. Cook until tender. Strain the broth, cut the carcass.

Another way to boil chicken broth with an egg is shown in the video.

How to cook chicken fillets for salad

For the preparation of salads, boiled chicken fillet is most often required. And the resulting broth can also be used for soup and just like that.

1. Wash the chicken fillet.
2. Put it in a saucepan and cover with cold water.
3. Put on fire and bring to a boil.
4. Salt and reduce heat.
5. Cook until tender, 25-30 minutes.

How to cut a boiling carcass into parts: legs, wings, thigh, drumstick

Before cooking, the chicken is cut. First, the carcass is prepared as described above. Then the last joint of the wing and the tips of the legs are cut off, nothing else is needed if the whole carcass is cooked.

If the carcass needs to be cut, the legs are separated, cutting at the joint into the drumstick and thigh. Next, the wings are cut off. The breast and back are separated by cutting at the sides and near the throat.

You can also cut the breast into fillets and bones yourself. For this, the skin is first removed from the breast. Then, with a sharp knife, the pulp is separated from the sternum and ribs.

Can I cook frozen chicken

It is not advisable to cook non-thawed chicken, since all the bacteria will remain with it and go into the broth. In addition, the broth will be cloudy. Possible deterioration in taste. Such a carcass will cook much longer. Therefore, it is better to thaw and boil an already thawed carcass.

How to store boiled chicken

After boiling the chicken, pieces that are not eaten right away are often left. They are best stored in broth. So they will not dry out and wind up. You can use special containers for storage in the refrigerator. They are closed with a lid, which also prevents drying out.

As a last resort, if it is not possible to store, as indicated above, the leftovers are folded on a plate and put into a bag. This method is not advisable, as the meat can sweat and suffocate. You do not need to put boiled chicken in the freezer. There it is frozen and the taste deteriorates.

It is better to reheat in the same broth or in the microwave.

Chicken meat is very healthy for any adult. It and broths are recommended after operations and illnesses. This means that even doctors consider the product to be safe. But you need to buy poultry from trusted producers and farmers.

All the nutritionists in the world amicably end the debate when it comes to the nutritional quality of chicken. Indeed, among all types of meat, this is exactly what is rightfully considered the most useful... Chicken should be in the diet of everyone who cares about their health: it is a wonderful source of protein with a minimum of fat. Even those on a strict diet can use a piece of fragrant meat or a bowl of broth.

No one will argue that boiled meat is much healthier than fried, baked and even stewed. But sometimes experienced housewives sometimes doubt: how much to cook chicken? Has it been on the stove for too long? Or maybe too little? It's nowhere easier to decide on the second one - pick the meat with a fork: if deep, near the bone, it remains pink, if you find blood, let the chicken continue to cook. Willingness is more difficult to define. It is mistakenly believed that chicken only becomes edible when the meat falls off the bones. In fact, this phenomenon means something else: you have digested a poor bird, which will negatively affect both its food and its taste. However, such a chicken is quite suitable for jellied meat - but not in a salad or in the second course.

In fact, only old, so-called broth chickens require long-term heat treatment. Their meat is tough and sinewy, and should be cooked for at least two hours, or all three. In general, the duration of cooking the dish directly depends on the age of the bird: it is enough to hold the carcass of a young chicken in boiling water for 20 minutes, an adult, but not an old, domestic chicken - three times longer. Parts of broilers (legs, thighs, drumsticks) become fit for food in half an hour, and white meat (breast), wings and giblets - in 20-25 minutes, liver - in 10-15 minutes.

How and how much to cook chicken for salad? It is better to throw the fillets into boiling water, and not into cold water: then the meat will retain its juiciness, but the main thing is that all the nutrients will remain inside, without having time to go into the broth. In this case, it should be kept on fire for no more than 15 minutes.

Chicken soup is a wonderful dietary dish. It is recommended to give it to the sick to recuperate, and the healthy ones also like the golden-yellow broth. But the meat sometimes leaves much to be desired. Tell me, how much to cook chicken, if even after three hours on the stove it is still tough? .. There is a well-known culinary trick: to make the meat softer and more tender, before cooking it should be grated with lemon or lightly marinated, sprinkled with vinegar. And then even a very old bird will "look younger." But do not keep it in the marinade for a long time, like on a barbecue, otherwise the meat will acquire a noticeable sour taste.

Image source: ambooba.ru

Boiled chicken meat is considered a healthy dietary product. It is always included in the basis of proper nutrition, since it does not contain harmful substances formed when frying meat. There are several ways to prepare this dish. One of these is boiling the whole chicken. It is quite easy to do this if you know some of the secrets of cooking boiled chicken.

How to choose a bird?

Whole boiled chicken should be juicy, tasty and appetizingly beautiful. Therefore, you need to choose it correctly, for which you need to make a thorough inspection before buying. A healthy chicken has a light pink or white fillet, and the skin is thin and tender. Small scales are allowed on the legs. It is best to take chilled poultry, then more nutrients are stored in it than in frozen one.

If possible, it is advisable to touch the carcass. The meat should not be sticky. If it sticks to your hands, then, most likely, the chicken is stale, or in the process of growing it was treated with antibiotics. But you should also pay attention to the proportionality of the legs and breasts. If the legs are too small, and the breast is large, then the chicken was pricked with hormonal growth stimulants.

Preliminary preparation

To boil the whole chicken, they take a chilled carcass, and if it is frozen, then it must first be defrosted. It is best to carry out this procedure in the upper chamber of the refrigerator (with a positive temperature), but if there is not much time, you can defrost it at room temperature.

After that, the chicken is washed well with cold water outside and inside, all the insides (stomach, esophagus, liver, heart), feathers and solid particles of the epidermis are removed, the chicken legs are cut off. The skin is not removed from the carcass.

And also a carcass singing procedure may be required. It is wiped dry with napkins and held over a gas burner. This removes the remnants of feathers and dry skin. Singeing must be done very quickly in order to prevent the fat from melting.

To make the chicken carcass more compact, you can make cuts in the skin and, like in pockets, tuck the legs into them.

Cooking features

Chicken can be cooked in a number of ways. Let's consider the most common ones.

In a saucepan

To cook boiled chicken, you need to take a large saucepan so that the water level is about 3-5 cm higher than the chicken. During the cooking process, it is advisable to ensure that the water does not fall below the level of the chicken and does not boil too much. If this happens, add the required amount of water.

Over high heat, bring the contents of the pan to a boil, and after the water boils, reduce the heat, and leave the chicken to cook on low heat. The lower the fire, the greater the simmering effect. Adult chickens are especially tasty over low heat.

Many housewives know that if the goal is to get a tasty rich broth, then the chicken is always put in cold water. If it is intended to get meat with a more pronounced taste at the exit, then the chicken is placed in boiling water.

During the cooking process, protein particles are digested from the chicken and form a frothy cap on the surface. This foam must be removed, since it not only spoils the aesthetic appearance of the dish, but is also considered harmful.

And also after boiling, the broth is salted to taste. It is necessary to do this precisely during cooking, so that the whole chicken is evenly salted. If you want to improve the taste and aroma of chicken meat and broth, you can add lavrushka, peppercorns, cloves and other favorite spices. And also a beautiful and tasty broth is obtained if whole peeled onions and carrots are added to it at the beginning of cooking.

There is one more trick - to get a beautiful golden broth, the onion must be left unpeeled, the roots are simply cut off and washed well, and then sent to the pan along with the husk.

Chicken cooking time depends on the quality of the carcass and the growing conditions. If we take the average weight of a store broiler, it will take about 60 minutes from the moment of boiling until the moment it is ready. But if you boil a broth hen or a homemade chicken weighing more than 2 kg, then this may take 1.5-2 times more time.

At the end of cooking, the finished chicken should be checked for readiness. To do this, you need to take a fork and carefully try to separate the meat from the bone - ready-made, it easily comes off the bone and is not hard. The chicken can be immediately removed from the broth in order to cool faster, or you can leave it in the broth, then the meat will be saturated with it and will be more juicy.

In a pressure cooker

The pressure cooker shortens the cooking time for the chicken. Very often, a pressure cooker is used to boil a hen or an old chicken. The recipe for boiled chicken in a pressure cooker is more than simple.

The pre-processed chicken carcass is rubbed with salt and spices and placed in a pressure cooker. Then a little water is poured, taking into account that the chicken itself will still release juice. After that, the pressure cooker is covered with a lid and placed on the stove. In the first minutes of cooking, the pressure must be monitored. As soon as its value approaches the maximum, it will be necessary to turn down the fire.

Cooking chicken in a pressure cooker usually takes no more than half an hour. After this time, remove the pressure cooker from the stove, wait for the pressure to drop, open the lid, and check the meat for readiness. If, after a puncture with a fork or knife, a reddish juice is released, then the chicken must still be cooked. To do this, cover the pressure cooker with a lid and return it to the stove for 5 minutes.

How to serve?

A tasty and aromatic boiled chicken can already be considered an independent dish. To decorate it, housewives often use fresh herbs and vegetables for the table.

One of the easiest ways to serve the chicken whole, or cut into pieces, is to line it with a rug of lettuce leaves. You can decorate the top with tomato slices, sprigs of parsley and dill, and lay out beautifully slices of fresh cucumbers on the sides.

Boiled chicken can be served in its own broth, dividing it into small portions. Chopped herbs and garlic are added to the broth for aroma and beauty.

Sauces based on sour cream or cream are well suited as a seasoning for boiled chicken meat. A very tasty combination of sour cream, walnuts, ground in a blender and several types of herbs.

For information on how to properly boil chicken, see the next video.

Chicken is a low-fat product, therefore, after heat treatment, many complain that the meat is dry and completely tasteless. Boiled poultry is used to prepare various dishes: salads, snacks, soups, etc. That is why it is worth knowing how to boil chicken correctly so that it is juicy and tasty.

In general, the chefs reveal some secrets that anyone can use. The process differs depending on the further purpose of the product.

How to boil chicken deliciously?

When buying whole poultry, many housewives are faced with the fact that they do not know how to cook it and, as a result, opt for baking. The carcass can be boiled, which will allow you to get a dietary, but no less tasty dish.

Ingredients:

Cooking method:

1. Many are interested in the question: how much to cook the chicken so that it is not dry? It all depends on the age of the bird. That is, the older it is, the longer it will take. Start with vegetables to be peeled and washed.
2. The carcass must be dismembered at the joints into separate chicken pieces.
3. Wash them thoroughly in running water and place them in a saucepan with warm water.
4. Bring to a boil, periodically skimming off the foam.
5. When the meat is half cooked, add the whole onion and carrots, previously cut into 3 pieces.
6. Cook for about 25 minutes more, and then leave to cool in the broth.
7. After that, the meat can be considered ready.

How to boil chicken fillet correctly?

The recipe considered below will allow you to get very tasty and aromatic meat, which can be consumed as a separate dish or used in the future as an ingredient for more complex dishes.

Ingredients:

• Chicken fillet - 1 pc.;
• Onions - 1 pc.;
• Garlic - 2 cloves;
• Dill, parsley, salt, colored peppercorns and bay leaves.

Cooking method:

How to cook chicken in dough?

This original method of cooking poultry remains unknown to many. The cooking process is simple and everyone can cope with it. The number of products is calculated for 5 servings.

Ingredients:

• Unleavened dough - 1 kg;
• Chicken - 700 g;
• Garlic - 40 g;
• Butter - 150 g;
• Egg - 1 pc.;
• Salt, green onions, red pepper, thyme, dill.

Cooking method:

How to boil chicken in a slow cooker?

This technique has become very popular lately as it allows you to prepare almost any dish.

Ingredients:

• Chicken - 400 g;
• Carrots - 1 pc.;
• Parsley root, herbs.

Cooking method:

1. It is very easy to cook poultry in a multicooker. Put meat, carrots, chopped on a coarse grater and chopped parsley root in a bowl.
2. Pour in water so that it covers all the food.
3. Select the "Stew" or "Soup" program and set the timer to 1.5 hours. It is important to remove the froth before boiling.
4. After the signal, you can eat delicious meat.

How to cook a chicken that turns out to be old?

Having often bought a bird on the market, you may be faced with the fact that it turns out to be old. But don't be discouraged, as there are several secrets to end up with a delicious dish. In fact, it is possible to determine whether the meat is old or not: this can be seen by the condition of the skin. So, the skin of a bird "aged" has a yellow tint and rough to the touch. The hardness of the keel bone, which in the old carcass does not bend at all when pressed, will also tell about her past years.

Ingredients:

• Chicken - 500 g;
• Carrots - 1 pc.;
• Onions - 4 pcs.;
• Salt, parsley, celery.

Cooking method:

1. To cook delicious meat, you should clearly follow the instructions. Put the chicken in a saucepan, pour cold water and put on high heat.
2. When the liquid boils, remove the foam, reduce the gas and cook for about 35 minutes more.
3. Then add salt, vegetables and simmer over low heat. On average, this will take about 2.5 hours.

How to boil chicken fillets for salad?

Meat salads are very popular as they are hearty and delicious. In this case, the bird must retain its taste.

Ingredients:

Cooking method:

1. Bring the water to a boil and then add the chicken.
2. When everything boils again, drain the liquid and pour in new water.
3. Bring to a boil again and remove the resulting foam.
4. Then put the rest of the ingredients in there.
5. Understanding how to boil chicken for a salad, it is worth saying that the more greens you use, the more flavorful the broth and meat will be.
6. Another important recommendation is that you can tie the stalks of greens in a bunch and lower them in water, and remove them after cooking. The thing is that they contain the most vitamins and aromas.
7. When the liquid boils again after laying the vegetables, reduce the heat to a minimum, open the lid of the pan and continue to cook until tender.

Cooking chicken broth

Poultry should be rinsed thoroughly, put in cold water and brought to a boil over high heat. Then drain the liquid. Then again fill everything with cold water and put on minimum heat. It's time to find out how much to cook the meat. It will take you about 2 hours to cook. But make sure that there is no strong boil. Add roots and onions an hour before the end of cooking.

Then strain the broth. To make the liquid more transparent, prepare a quickdraw. To do this, pass the meat through a meat grinder, add bones and wings. Pour everything with cold water and leave to infuse in the cold for 2 hours.

Put the whipped egg whites, salt there and mix everything thoroughly. Put a pull-out in the cooked broth, bring to a boil and cook for 1.5 hours over low heat. Remove from heat and strain.

Now you know how to boil chicken to make it tasty and juicy. Observing the above recommendations, you can quickly prepare an original dish from familiar ingredients.