T * E * N * D * E * R * boiled chicken

I thought I'd share how I "boil" bone-in chicken and still have it come out tender and moist. I got this from THE FRUGAL GOURMET many years ago, It is ALWAYS cooked perfectly all the way through! You can do this for chicken soup or to use the cooked meat for other recipes. But the breast meat doesn't get all dry and stringy like it does when you usually boil it for chicken soup. Bring pot of water to boil. Add chicken pieces, fresh or frozen*, bone-in When pot returns to a boil, cover pot, and immediately TURN OFF the burner. Set the timer for 30 minutes. After 30 minutes, turn the burner on again. When the pot returns to a boil again, cover pot, and immediately TURN OFF the burner. Set the timer for 30 minutes. It's done! Delicate, "not boiled" chicken every time! Note: It doesn't matter if you use fresh or frozen chicken. The frozen chicken will lower the temperature of the boiling water further than fresh chicken, and will take longer to come back to a boil, but the procedure is the same.

This is almost the same recipe I have for poached chicken! I can't believe how tender it comes out!! I seasoned the chicken 2 days early with tastefully simple spinach and herb and also tastefully simple season salt. Let it marinate, cook a couple days later, cut it into strips, put 3 oz. in ziplock snack bags for lunch all week.. it was perfect! this is the recipe I got from DX E (on OH) The "Poaching of the Breasts!" Put the chicken in a saucepan and cover with COLD Water. Add 1 tablespoon of vinegar to the poaching water. Put it on medium heat. The moment that the chicken gets to the Beginnings of a boil Take off of the heat and let stand until water is nearly room temp. (I got this poaching "Secret" from Sarah Molton. Even called in that day!) It makes the moist-est chicken ever, And when starting to eat chicken, Moisture is the difference that makes all the Difference.