Let's boil chicken meat

Chicken meat
Photo: alibaba.com – Copyright | enlarged to a square

BEFORE BOILING:

Before cooking chicken thoroughly rinse.

BOILING:

If you cook the stock or broth, put the meat into cold water. If you cook chicken as a separate dish, put it into boiling water, which ensures juiciness and higher nutritional value. Whole young chicken cook for 1-1.5 hours. The old hen - for 2.5-3 hours. Separate the chicken pieces (drumsticks, thighs, fillet, wings) cook for 30 minutes on low heat. If needed, add the water to at all times cover the surface of the meat. No water exchange. If you cook chicken soup, in the first 10-15 minutes we collect "scum" (brownish foam arose from a truncated protein) - thanks to the broth will be clear. 40 minutes before end of cooking, add the cleaned greens. We add salt at the end when cooking broth or just after the addition of vegetables, if we cook the meat as a second course. You can also add spices, for example. Juniper, pepper, bay leaf, cloves. After collecting the "scum" we cook under cover. The meat is cooked when a knife or fork enter without difficulty.

SERVING TIPS:

Cooked chicken served with your favorite toppings and salad (eg. Cabbage).

Bon appétit!