How to Boil Chicken Breast - Summary
Slice and peel onion and carrot - cut them in half. Add onion, carrot, peppercorns, and bay leaves to 2.5 L of filtered water. Bring to a boil, then add chicken and salt. Boil for another 5 minutes, then leave the chicken in the broth, covered, for another 30 minutes.
Ingredients
- Water 2.5l
- 1 Onion
- 1 Carrot
- ½ tsp Black Peppercorns
- 2 Bay Leaves
- 1 kg Chicken Breast
- Salt 1 tbsp
Instructions
- Find a large saucepan that is capable of holding 4L of liquid
- Add onion and carrot to the water
- Add Black Peppercorns
- Bring water to a boil
- Uncover and add chicken and salt
- Cover, return to heat and boil again for 5 minutes
- Take the chicken out with a fork and turn out onto a plate
Notes
Useful Tips:
- If you’re unsure about whether or not the chicken is fully cooked, use a thermometer - the safe internal temperature for chicken is 165 degrees Fahrenheit or 75 degrees Celsius
- Experiment with other vegetables if there are flavours you like! For example, you can add green onion to the pot after you’ve boiled the chicken to let the flavour seep in, or any of your favourite spices, such as paprika or coriander. You can also experiment with flavouring the water with different liquids, such as Worcestershire sauce or Tabasco.
- If you want an extra flavour kick, try using a bouliion cube instead of salt. This will up the chicken flavour and salt the water perfectly in the process! Just make sure you add enough bullion for the water to be good and salty, as though it were chicken soup.
- If you’re adding the chicken to another dish, it may be a good idea to finish off the cooking process with a second cooking method such as pan frying to give the chicken more texture.