Basic Stewed Chicken
- Preparation time: 10 minutes
- Cooking time: 1 hour
- 1 whole chicken
- 2 teaspoons salt
- 1 onion, quartered
- 3 whole cloves of garlic, peeled
Visit your local meat market and buy a whole chicken.
- Before purchasing a chicken, check the expiration date to make sure it is fresh.
- Get out an 8 quart Dutch oven and set aside.
- Remove chicken from packaging.
- Sniff the chicken. It should NOT SMELL like anything. That is the sign of a fresh chicken. If it smells rancid return it to the place where you bought it and ask for a refund.
- If the chicken contains giblets, remove from the cavity, rinse, and place in Dutch oven.
- Add the onion and garlic to the Dutch oven.
- Rinse the chicken well with cold water.
- Place the chicken in the Dutch oven.
- Add enough water to the Dutch oven to cover the chicken; cover with a lid.
- Bring the water in the Dutch oven to a boil on high heat.
- Reduce the heat to a simmer.
- Simmer the chicken for 1 hour or until a fork can easily be inserted in the breast meat.
- Using two large serving spoons or forks, remove the whole chicken to a platter.
- Cover loosely with a piece of foil and refrigerate for 1 to 2 hours or overnight.
- If you would like to save the broth, strain it into a large boil and set aside to cool.
- Once the broth has cooled, refrigerate overnight.
- Skim the fat off of the refrigerated broth.
- Use the broth for a soup pot, or freeze in containers to be used for any recipe that requires chicken broth.
- Once the refrigerated chicken has cooled enough to handle remove the meat from the bones.
- Cut the meat into small pieces and use for any recipe that calls for cooked and deboned chicken meat.
- Refrigerate or freeze any unused portions of chicken.