Modern Boiled Chicken

Ingredients

• 4 pounds Whole Chicken (About 4 pounds)
• 8 cups Water (Enough to half surround the chicken)
• 1 teaspoon Salt (Or to taste)
• 1 medium Onion (Optional, for flavor)
• 2 Celery stalks (Optional, for flavor)
• 1 medium Carrot (Optional, for flavor)
• 1 Bay leaf (Optional, for flavor)

Instructions

1. 1Rinse the chicken inside and out under cold running water. Remove any giblets or excess fat. Truss the chicken by tying the legs together with kitchen twine. This helps it cook evenly.
2. 2Place the trussed chicken on a trivet in a large pot or Dutch oven. Add the onion, celery stalks, carrot, and bay leaf (if using) to the pot. These will add flavor to the broth and the chicken.
3. 3Pour boiling water into the pot until it comes about halfway up the sides of the chicken. The chicken should be partially submerged. Bring the water to a gentle simmer over medium heat. Cover the pot tightly.
4. 4Reduce the heat to low and simmer gently for about 1 hour and 30 minutes, or until the chicken is very tender and the internal temperature reaches 165°F (74°C). Turn the chicken occasionally during cooking to ensure even cooking. Add salt during the last 30 minutes of cooking.
5. 5Carefully remove the chicken from the pot and let it rest for 10 minutes before carving. Serve hot with your choice of sauce (Egg, Oyster, or Celery Sauce are traditional) or enjoy the tender chicken on its own. The broth can be reserved for soups or other dishes.