Basic Boiled Chicken Recipe

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Servings: 4


Cost per serving $1.88 view details


  1. Slice onions, carrots and celery.
  2. Rinse chicken inside and out to remove any traces of blood. Place in a large pot with all the other ingredients and sufficient water to just cover. Bring to the boil, reduce heat to a slow simmer. Cook gently for 1 1/2 to 2 hrs.
  3. Traditionally served warm with boiled Large eggs and grilled bacon, and a chicken veloute (see recipe below) prepared from cooking liquids.
  4. If using chicken meat for other preparations, allow bird to cold in stock, remove skin, dice flesh as required.
  5. Strain and reserve stock for preparation of sauces or possibly soups.
  6. *Chicken velouteMelt butter in a pan, add in flour and cook, stirring constantly 2 min over medium heat.
  7. Remove from heat, allow to cold slightly, then gradually fold in warm chicken stock with a wooden spoon or possibly whisk till a smooth sauce is achieved.
  8. Simmer very gently, 10-15 min, stirring regularly. Add in cream and season.
  9. Serve on its own or possibly use meat for crepes, vol au vents


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Nutrition Facts

Amount Per Serving %DV
Serving Size 640g
Recipe makes 4 servings
Calories 837  
Calories from Fat 499 60%
Total Fat 55.61g 70%
Saturated Fat 18.84g 75%
Trans Fat 0.0g  
Cholesterol 259mg 86%
Sodium 642mg 27%
Potassium 935mg 27%
Total Carbs 17.88g 5%
Dietary Fiber 2.4g 8%
Sugars 1.79g 1%
Protein 62.65g 100%
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