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.
Servings: 4
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