Boiled Chicken

"I make a lot of boiled chicken, and I would like to add some advice. Be sure to cut the chicken into parts, remove any giblets, and rinse the chicken before boiling it. I prefer to add some salt to ..." See morethe pot, which this recipe doesn't do. The amount is up to you (start with 2 teaspoons if you're not sure). You can remove the chicken from the pot as soon as it's done, if you prefer, rather than waiting for it to be "falling off the bone." The white meat will be done before the dark meat. If you leave the spine in the pot after removing the other parts and let it stew for a while, then strain the solids out with a sieve, you have some nice chicken broth to use for soups. Let it cool, and remove the fat that rises to the top."

"Here is a hint to ensure that your chicken is always juicy, never dry - cool it completely in the broth before shredding or cubing! Works like a charm...." See more"

"This is SO easy and tastes SO good! I put my chicken (usually boneless breasts) in the crock pot, cover it with water and add the salt, pepper, onions, carrots, celery (and garlic too) in chunks. So..." See moremeone else had posted that it is then easier to pull out of the broth when you're done. Unbelievable flavor for both the broth and chicken. And in the crock pot it is absolutely effortless!! Thanks for the great recipe!!"