Simmered Chicken/title> </head> <body bgcolor=#FFFEFA><hr size=5 noshade> <table cellspacing=3 cellpadding=0> <tr><td rowspan=2><p align=center> <a href="./gmc_cluksimm1x.html"> <img src="./img/gmc_cluksimm1c.jpg" alt="Serving" align="left" hspace="8" vspace="2" border="0"></a> <br clear=left>Click to Enlarge </p></td> <td colspan=4> <big><big><b><big>Simmered Chicken</big></b></big> <br><b>General</b></big> <hr size=2 noshade></tr> <tr> <td nowrap valign=top>Serves<br>Effort:<br>Sched:<br>DoAhead:</td> <td nowrap valign=top>4 main<br>**<br>1-1/4 hr<br>Yes</td> <td width="8"><br></td> <td valign=top> Many recipes call for "cooked chicken". Simmering is a good way to go for tender and tasty cooked chicken. You also end up with some very fine chicken broth. I find the method with 6 cups of water makes particularly good broth. <td> </tr> </table> <hr size=2 noshade align="left"> <table cellspacing=3 cellpadding=0> <tr valign=top> <td width=12 align="left"> <br><br><br><br> <td nowrap> 4 <br>4 <br>7 <br>1 <br>1/2 </td> <td width=20> # <br>oz <br> <br> <br>c </td> <td nowrap> Chicken (<a href="#01">1</a>) <br>Onion <br>Peppercorns <br>Bay Leaf <br>Celery Tops </td> <td><ol> <li>Skin <b>CHICKEN</b or not, depending on the ethnicity of your recipe. In India, some areas of Southeast Asia and much of Sub-Saharan Africa skins are not much used. Skinless broth will be thiner in flavor.</li> <li>Cut <b>Chicken</b> or not depending on your intent (See <a href="./gmc_cluksimm1x.html#gallery">Photo Gallery</a>). A whole chicken will take about 12 cups of water, parted for simmering will take about 6 cups and parted to serving pieces will take about 4 cups. The more water the less concentrated the finished broth will be.</li> <li>Place <b>Chicken</b> in a pot - a 5 quart will work fine.</li> <li>Slice <b>ONION</b> medium, chop <b>CELERY TOPS</b> medium and put both in the pot along with <b>Peppercorns</b>.</li> <li>Add water to cover (see above) and bring to a boil. Turn heat down to low and simmer until tender (about 40 minutes).</li> <li>For best results let the chicken cool in thre broth. Remove <b>Chicken</b>, drain well and pull the meat from the bones (see <a href="#02">Note-2</a>). Do not attempt to slice or cut into cubes until well chilled in the fridge.</li> <li>Strain the broth, then defat it using your gravy separator. Refrigerate as soon as cool enough.</li> </ol></td> </tr></table> <b>NOTES:</b> <ol> <li><a name="01"><b>Chicken:</b></a> A 4 pound chicken will yield about 1-1/3 pounds of skinless, boneless meat after simmering (33.6%) - plus excellent chicken broth.</li> <li><a name="02"><b>Bones:</b></a> While deboning be sure to eat all the cartilage at the ends of the bones. Some medical researchers have reported it very good for joints and arthritis.</li> <li><a href="./measures.html">U.S. measure:</a><small> <b>t</b>=teaspoon, <b>T</b>=Tablespoon, <b>c</b>=cup, <b>qt</b>=quart, <b>oz</b>=ounce, <b>#</b>=pound, <b>cl</b>=clove <b>in</b>=inch</small></li> </ol> <small>gmc_cluksimm1 080803 <br>©<cite>Andrew Grygus</cite> - ajg@clovegarden.com - Linking and non-commercial use permitted</small> <hr size=5 noshade></body></html>