What do i used to boil chicken?

Question

waht do i put in the water to boil chicken

help asap

Answer 1

evoo (extra virgin olive oil)

and salt

maybe pam? haha

you can just use plain water.

Answer 2

chicken broth, Italian seasoning, garlic, salt, pepper, a bay leaf and some wine.

Answer 3

I'd put salt, pepper, a couple of celery stalks, an onion, quartered, a couple carrots, a bay leaf, maybe some thyme.

Then save that wonderful, golden juice from boiling b/c it is now chicken stock!  Freeze into 2-cup portions for easy use.

Answer 4

at a minimum - chicken bouillon cubes (one per cup of water that you are using). If you are using bouillon cubes, don't add salt to the water also, since the cubes contain seasonings and salt.

at best - chicken bouillon cubes AND some garlic cloves, a little celery, some carrots, maybe a little parsley

Answer 5

Here is a simple recipe...

BOILED AND BROWN CHICKEN

1 chicken, cut up (or chicken parts)

1 lg. pot of boiling water

5 or 6 tbsp. butter

Noodles or spaghetti

Put cut up chicken in pot of boiling water. Boil chicken until chicken is tender, drain. Save the broth from the boiled chicken. In a skillet, melt the butter. Add the boiled chicken and brown on both sides. In another pot of salted water cook your noodles until done. When noodles and chicken are done, serve the noodles in a bowl with the chicken broth and enjoy the chicken.

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And here is another one...

1 sm. broiler or fryer

1 lg. bunch parsley

Salt to taste

2 slices firm wheat or rye bread

2 tbsp. butter

2 tbsp. good quality cider vinegar or wine vinegar

You'll need a pot just large enough to accommodate the fowl and its broth without boiling over. Rinse the bird well, and then the parsley, removing any tough or stringy stalks. Fill the cavity of the fowl snugly with the parsley, then place in pot and cover by a ginger's breadth with salted water.

Bring to a simmer over medium heat, then lower the heat and cook as gently as possible until the chicken is tender, but not falling apart; from 35 to 55 minutes, depending upon the size and age of the bird.

Place the butter, vinegar, and a ladleful of the fowl's cooking broth together in a small saucepan over medium heat. Using tongs or a fork, carefully retrieve the parsley from the inside of the chicken. Chop the sodden parsley as finely as you can, then add it to the butter sauce; simmer and correct the salt and tartness.

Toast bread slices and cut in half. Pour sauce on heated platter, and lay fowl atop it, encircles with "sippets".

Hope this helps! =)

Answer 6

Instead of putting salt into the water to boil the chicken, use 2 chicken bouillon cubes or one can of chicken broth.  GREAT FLAVORING, TOO!

Answer 7

add chicken 1 sliced onion,11/2 tsp salt ,1 bayleaf( rosemary or sage will work to.)enough water to cover to a large pot...bring to a boil then turn down to a simmer and let cook for 1/12 hours.

Answer 8

I add salt, pepper, poultry seasoning, Italian seasoning, chopped onion, a bit of minced garlic, chopped celery and chopped carrots to my water when I boil chicken.  Sometimes I will leave out the salt and put in some chicken bullion.

WA