Boiled Chicken for 8

Ingredients and Weight:

• 1 whole chicken (3-4 pounds)
• 12 cups water
• 1/2 cup salt
• 1 onion, quartered
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 10 black peppercorns

Preparation Time:

• 10 minutes

Cooking Time:

• 1-1 1/2 hours

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. In a large stockpot or Dutch oven, bring the water, salt, onion, carrots, celery, bay leaf, and black peppercorns to a boil.
2. Reduce heat to low and add the chicken.
3. Bring to a simmer and cook for 1-1 1/2 hours, or until the internal temperature of the chicken reaches 165°F.
4. Remove the chicken from the pot and let it rest for 10 minutes before carving.

Nutritional Information (Per serving):

• Calories: 200
• Protein: 35g
• Fat: 10g
• Carbohydrates: 0g

Dish Characteristics:

• Tender, juicy chicken
• Flavorful broth
• Simple and easy to prepare

User Comments:

• "This is the best boiled chicken I've ever had! The meat is so tender and the broth is so flavorful."
• "I'm not a big fan of chicken, but this recipe changed my mind. It's so delicious and easy to make."
• "Perfect for a Sunday dinner or any occasion."

Special Precautions and Tips:

• Make sure to use a large enough pot or Dutch oven to accommodate the chicken and liquids.
• Do not overcook the chicken, as it will become tough.
• If you don't have a meat thermometer, you can check if the chicken is done by inserting a fork into the thickest part of the thigh. If the juices run clear, the chicken is cooked.