I’ll be honest. When I need cooked chicken for a recipe I usually buy a rotisserie chicken from the grocery store. Easy, tasty, and quick. But it’s really more cost effective (not to mention nutritionally better) to do it yourself. The instructions are a little bit different depending on whether you use boneless or bone-in chicken. Here are both methods.
Boneless Chicken Breasts
Place chicken breasts is a saucepan and fill with water or chicken stock until chicken is just covered. If you use water, add 1/2 teaspoon salt. If you happen to have a celery leaf and/or parsley sprig on hand, add that too. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Remove chicken to a plate and allow to cool (discard liquid), then chop as needed to use in recipes.
Whole Chicken Breasts
Add four cups of water or chicken stock to a large pot. If you use water, add 1/2 teaspoon salt. If you happen to have a celery leaf and/or parsley sprig on hand, add that too. Bring liquid to a boil, then reduce heat, add chicken and simmer gently for 10 minutes. Do not remove chicken from pot. Rather, allow it to cool to room temperature in the liquid. Discard liquid, and pick chicken from bones to use in recipes as needed.
Unless otherwise indicated, all photos are courtesy of my amazing husband, the late Jackson Pearson (1961-2019) May he rest in eternal peace ❤
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