Boiled chicken breast is a healthy protein supplement that's easy to add to your meals. You can boil it in water or use or prepare a broth. The key to the recipe is to let the chicken breast boil long enough for it to be perfectly cooked inside as well. Once ready, you can serve it whole, chopped or frayed.
Ingrediants
- Chicken breast
- Waterfall
- Vegetable or chicken broth (optional)
- Onions, carrots, celery (optional)
- Herbs (optional)
- Salt and pepper
Steps
Part 1 of 3: Prepare the Chicken Breast for Cooking
Step 1. Do not rinse the chicken breast before cooking
Many people have a habit of rinsing chicken meat before cooking it, but it's a dangerous habit because harmful germs and bacteria can spread to kitchen surfaces. When you rinse the meat in the sink, the splashes of water carry germs and bacteria with them that spread over the kitchen worktop, your body and your clothes. It is best to avoid rinsing the chicken to avoid any health risks.
Chicken meat carries harmful bacteria, such as salmonella. A minimal amount of germs is enough to make you sick, so don't take unnecessary risks
Step 2. Cut the chicken breast in halves, quarters or cubes to shorten the cooking time
This is an optional step, but very useful when you are in a hurry and want the chicken breast to be ready quickly. Cut it using a sharp knife and create smaller or smaller pieces, depending on the recipe you have in mind.
- If you intend to shred the chicken breast, it is best to cut it into pieces that are not too small, otherwise it will take a long time to break them down. If you plan to add chicken to a salad or use it to fill a sandwich, it's best to cut it into slices or cubes.
- Use a cutting board dedicated exclusively to meat to limit the risk of contaminating other foods. Bacteria such as salmonella can remain on the cutting board even if you wash it. If you later use it to cut vegetables, they could become contaminated with salmonella.
Did you know that?
The whole chicken breast must boil for about thirty minutes, while if you cut it into small pieces, ten will suffice.
Step 3. Place the chicken breast in a large pot
Place the chicken in the bottom of the pot before adding the water or broth. If you cut it into pieces, arrange them so that they form a single layer without overlapping.
If you are forced to overlap the pieces of meat, it is best to change the pot and use a larger one. Otherwise the chicken will not be able to cook evenly
Step 4. Cover the chicken with water or broth
Slowly pour the water or broth over the meat in the pot. Just enough to cover the chicken.
- If the water level drops during cooking due to evaporation, you can add more.
- Pour the liquid in very slowly to prevent it from splashing and spreading the bacteria present on the meat to surrounding surfaces.
- You can use vegetable or chicken broth without distinction.
Step 5. Season the chicken to taste with spices, herbs or vegetables
This is also an optional step, but it's a good way to add flavor to chicken meat. You should add at least salt and pepper to the cooking water. The ideal is also to use aromatic herbs, for example rosemary or a mixture of spices suitable for chicken meat. Unless you're already using a broth, you can also add coarsely chopped celery, onions, and carrots.
- When cooked, you can save the water or broth and use them for another recipe, for example as a base for making soup.
- If the vegetables emerge from the water, add more to completely cover them.
Step 6. Put the lid on the pot
Make sure it's the right size to hold in the steam when cooking the chicken breast.
When it's time to lift the lid to check if the meat is cooked, use an oven mitt or pot holders to avoid burning yourself. Also remember to keep your face away from the pot to protect yourself from the cloud of boiling steam that will come out from under the lid
Part 2 of 3: Cook the Chicken
Step 1. Heat the water (or broth) over medium-high heat and bring it to a boil
Place the pot on the stove and adjust the heat to medium-high. Do not lose sight of the pot until the liquid starts to boil, it will only take a few minutes. Wait for bubbles to form on the surface and condensation under the lid to indicate that the water has started to boil.
Do not let the liquid boil for too long, otherwise it will evaporate to a large extent, leaving the meat, and possibly the vegetables, uncovered. Stay away and reduce the heat as soon as the water or broth begins to boil
Step 2. Reduce the heat and allow the chicken breast to simmer over low heat
The meat will cook slowly; after reducing the heat, keep the saucepan under your eyes for a few minutes to make sure the liquid simmers gently.
Do not leave the pot unattended, even while the liquid is simmering slowly. As the minutes pass, it may begin to boil again and evaporate quickly
Step 3. After 10 minutes, check the doneness of the chicken with a meat thermometer
Remove the lid from the pot and take out a piece of chicken with the help of a spoon or fork. Stick the piece of meat in the center with the meat thermometer to take its temperature. If it is below 74 ° C, put the chicken back into the pot, replace the lid and let it cook again.
- If you don't have a meat thermometer, you can cut the chicken piece in half to see if it's still pink in the center. This is a less accurate, but effective, way to tell if chicken is cooked.
- If you have cut the chicken breast into large pieces, it is likely that after ten minutes it is still not fully cooked. On the contrary, the small pieces may be ready-made.
Suggestion:
be careful not to cook the chicken breast for too long, otherwise it will be chewy and difficult to chew. It's best to check if it's ready even if you suspect it needs to cook again.
Step 4. Let the chicken cook until it reaches 74 ° C in the center
If after the first ten minutes of cooking you find that it is not ready yet, let it cook again. Check it again at 5-10 minute intervals until it's perfect. The cooking time required varies according to the size:
- If the chicken breast is whole (skin and bones included), it will need to cook for about 30 minutes;
- If the chicken breast is whole but has been boned and skinned, it will be ready after 20-25 minutes of cooking. If you cut it in half, you can reduce the cooking time to 15-20 minutes.
- If you have cut the chicken breast into pieces about 5 cm (after removing the skin), it should take about 10 minutes of cooking.
Suggestion:
to understand if the meat is really cooked, make sure it is no longer pink in the center.
Step 5. Remove the pot from the heat
Turn off the stove and hold it by the handles using a pair of pot holders, oven mitts, or a kitchen towel to avoid burning your fingers. Move the pot to a cold stove or grill.
Proceed with caution when handling the hot pot to avoid burning yourself
Part 3 of 3: Serve or Shred the Chicken Breast
Step 1. Drain the chicken breast
Slowly pour the water or broth into a colander, being careful not to splash. The chicken breast and any vegetables will remain inside the colander from where you can easily retrieve them. Place the colander on a clean bowl if you intend to store the cooking water or broth.
- The cooking water or broth can be stored in the refrigerator or freezer for use in future recipes.
- If you added herbs or vegetables to flavor the chicken cooking water, throw them away at this point.
Variant:
alternatively, you can remove the chicken from the water using a fork, slotted spoon, or kitchen tongs.
Step 2. Transfer the chicken breast to a plate
Use a fork to take it from the colander and move it to a plate. Be careful not to touch it as it will be hot.
If you prefer, you can return the chicken breast to the empty pot. It is the ideal solution if you intend to fray it and flavor it with a sauce, for example with mustard or tomato sauce
Step 3. Let the meat rest for 10 minutes before using it
You need to give it time to cool down so you can handle it without getting burned. Set the kitchen timer and let it cool undisturbed for ten minutes before serving.
If you intend to flavor the chicken breast with a sauce, you can add it right away, as long as you don't have to touch the meat, for example to fray it. Even in this case, however, it is better to wait ten minutes before putting the meat back on the stove, to prevent it from becoming rubbery due to prolonged cooking
Step 4. Serve the chicken breast whole or cut into small pieces
After letting it cool, you can serve it as you like, for example whole, cut into pieces or thinly sliced.
If you want, you can season it with other spices or with a sauce. Chicken goes perfectly with most flavors, for example you can pair it with a traditional salsa verde or a more international barbecue sauce
Suggestion:
you can add boiled chicken to a salad, stir-fried vegetables, or use it to make Mexican fajita.
Step 5. Shred the chicken breast with two forks if you want to use it to stuff tacos or a sandwich
Grab a fork in each hand, then skewer and pull the meat in the opposite direction until it is well frayed, then use it however you like.
If you prefer, you can cut the meat into pieces with the help of a knife
Advice
- If the chicken is in the freezer, let it defrost in the refrigerator for nine hours before cooking. Alternatively, you can use the microwave's "defrost" function to speed up the time.
- If you don't add any kind of spice, herb or vegetable to the water, the chicken breast will be almost tasteless. If you don't have a flavorful broth available, add coarsely chopped vegetables, salt, pepper, and your favorite herbs and spices to the water to add flavor to the meat.
Warnings
- Wash your hands thoroughly before and after handling the meat, to avoid contagion of salmonella. Wash or disinfect all work surfaces and kitchen utensils (plates, forks, knives, etc.) that have come into contact with raw meat.
- Once cooked, you can store the chicken breast in the refrigerator and eat it within 48 hours. If you don't plan on eating it within two days, put it in the freezer.
