Boiling a chicken

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Boiled chicken.. not the best picture I’ve ever taken, but it’s still very interesting looking.  In my defense, it is in the cooling process.  Seriously.

I love having chicken in the freezer for those necessary chicken recipes, but I never tend to use it unless I’ve cooked it before hand.  It’s too big of a pain to thaw out and cook for one recipe.  Oh- and I try to avoid boneless chicken breasts.  Bone-in are so much better!

So I’ve had two packages of bone-in chicken breasts in the freezer for a couple of months.  I keep them in case of a chicken emergency, but our refrigerator freezer seems to freezer burn in just a few weeks, so I’ve got to do something with them.  Our deep freeze is too full for this chicken.  (Confession: I think I might be a chicken hoarder.) 

Today, I thawed the chicken out and boiled it all.  I’m going to use it in a few of our meals this week and refreeze the rest.  IMPORTANT: When you purchase chicken, it typically says ‘Previously Frozen’ or ‘Fresh’ on the sticker.  If it says ‘Previously Frozen’ and has thawed, you MUST cook it before refreezing.  ‘Fresh’ is supposed to mean never frozen, but judging from the rock like mass that our ‘Fresh’ chicken comes in at the grocery store, our butcher didn’t get the memo. 

Thaw your chicken in the refrigerator or microwave.  I normally thaw mine just enough to get it out of the package.  Wash thoroughly. 

You can prepare it a variety of ways.  I like to simmer mine in a stock pot filled with boiling water.  You could also put it in the crockpot on low and let it cook all day.  I’ve even baked it with a little water!


Once it’s done, let it cool and separate from the bones.  SAVE THE BROTH!!!!  I put mine in quart ziploc baggies and lay flat in the freezer.  If I don’t need to use the full bag in a recipe, I just smash it with a rolling pin and dump in what I need.  It looks eerily similar to a chicken snow cone, which I do not recommend you feed to your children on a hot day.

You could also freeze it in an ice cube tray and then put into a baggie.  A lot of people do this, but I’m curious as to how you get the chicken grease out of the ice tray.

If you’d like to make even more broth, save the skins and bones and place in the crockpot.  Cover with water and add leftover veggies (ANY veggies you want), and a tbs of salt.  Let simmer 4 hours on low.  Strain and freeze.

Cream of Chicken Soup

3 cups milk (evaporated or regular)
1.5 cups chicken broth
3/4 stick of butter
1/3 cup flour
Salt and Pepper

Add milk and broth to saucepan, heating through.  Melt butter in microwave safe bowl.  Stir in flour.  Add to the milk and broth mixture.  Slowly bring to a boil, stirring constantly.  Allow to cool.  Use immediately or pour into individual baggies and freeze.  Makes 5 cups.

*Soup will be thinner than canned soup.  If you desire it thicker, slowly stir in a cornstarch and water mixture and bring to a boil. 

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15. March 2010 by admin
Categories: Chicken, Meal Prep, Meats | 1 comment