Lyons Family Cookbook

Simmered Chicken

1

whole chicken, 3-5 lbs.

2

cups

water

1

teaspoon

salt

1/4

teaspoon

pepper

1

In an 8 quart soup pot, place chicken. Add water, salt and pepper. Bring to a boil over high heat until boiling. Cover, reduce heat to simmer, and cook for about 30 minutes, turn the bird to other side, and cook covered an additional 30 minutes, or until fork can be inserted in chicken with ease. Remove chicken from pan and cool. Reserve broth for later use, if desired.

2

Separate meat from bones. Discard bones and skin. Cut chicken into bite-size pieces. A 3-pound broiler-fryer chicken yields about 3 cups diced cooked chicken and 2 to 2 1/2 cups broth.

3

VARIATION: For extra flavor, 1 small onion, sliced and the leaves from 3 ribs of celery may be added to water when cooking chicken.

For salads, casseroles, creamed dishes or any recipe that calls for "cooked chicken," this is the usual method of of preparation. As a rule of thumb, for cooking chicken, you will get 1 cup of cooked chicken per pound of raw chicken.

Tips

Chicken broth is tasty and nutritious when used as seasoning. Keep it in a covered container in the refrigerator for up to 3 days or freeze it for later use.

Freeze chicken broth in ice trays and store the cubes in a plastic freezer bag. Add 1 or 2 cubes to water when cooking vegetables, stew, soup or other dishes which are enhanced by the flavor of chicken.

Source

Source: The Chicken Cookbook --- 36th National Chicken Cooking Contest Recipes, May 1985