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A pot of water boils on the stove, with onion slices and meat simmering gently, a visual guide on how to boil meat effectively.
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5 from 1 vote

Boiled Meat Recipe

How to boil meat to tender is here. Boiled chicken, pork, beef, organ meat, oxtail on stove or pressure cooker are explained in depth.
Prep Time10 minutes
Cook Time12 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: beef, boiled, chicken, meat
Servings: 4
Author: Justine

Equipment

  • 1 stock pot

Ingredients

  • 4-6 pieces chicken boneless skinless breasts are best
  • 1 stalk celery chopped
  • 1 carrot peeled, cut
  • 1 onion sliced
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 18-12 c broth or water with boullion cubes, enough to fill pot 3/4 way full

Instructions

  • Fill pot 1/2-3/4 of the way full, enough to be able to cover meat you are going to add + 2" above that.
  • Add all other ingredients other than meat. Put on stove over medium high heat until it reaches a continuous rolling boil that doesn't boil over. Use tongs to add meat into boiling water.
  • Turn heat down to medium but keeping a low continuous boil. Once it reaches a boil again after adding meat cook for about 12 minutes (for boneless skinless medium breasts) or until internal temperature reaches 165 degrees and tender enough to shred with 2 forks.
  • ** chicken legs = 20 minutes, boneless skinless chicken thighs = 10 min., bone-in chicken thighs = 15 minutes, and chicken thighs frozen = 30-35

Video

Nutrition

Serving: 1oz | Calories: 74kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 4832mg | Potassium: 120mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4848IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.2mg