Low-Sodium Recipes: Boiled Chicken | Submitted By: George

1 (3 pound) whole chicken1 large onion, halved - unpeeled3 carrots, cut into chunks - unpeeled2 stalks celery, cut into chunks1 tablespoon whole peppercornswater to coverPlace chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat. Amount Per Serving  Calories: 229 | Total Fat: 12.1g | Cholesterol: 75mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 229

Total Fat: 12.1gCholesterol: 75mgSodium: 86mgTotal Carbs: 4.5g    Dietary Fiber: 1.2gProtein: 24.2g VIEW DETAILED NUTRITION
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Reviewed on Jan. 24, 2004 by AQROLAND    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 the 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. Was this review helpful? [ YES ]
830 users found this review helpful I make a lot of boiled chicken, and I would like to add some advice. Be sure to cut the...

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