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  #1  
Old 07-02-2016, 02:04 AM
W. Hilditch W. Hilditch is offline
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Location: Talking Rock, GA
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Default “A Chicken In Every Pot”

Everyone reading this knows how to cook a chicken in a pot, right? Probably not. First, clean the chicken. Remove the plastic bags and pieces from the neck and main cavities and rinse inside & out. Clean out all you can with your finger nails pulling loose pieces out of the cavity. Very important, clean out any blood along the backbone. There are two large pockets of blood toward the rear of the backbone that are covered with a membranes. Blood will leave the broth with a tart taste. Rinse well.

Choose a pot where the chicken will fit snuggly and you will be able to cover it with water with room to spare above. Todays chickens will probably need larger than a #8 Dutch oven which are normally 4 quarts. Add some water, then the chicken, then cover with water and add two or three tsp salt. You can always add more salt later.

Cover and bring to a boil. After boiling for a few minutes without the cover skim any foam off the top. Then cover, & turn the heat down. You want a slow rolling boil. If the top is spitting or clanging the heat is too high. A little steam release is what you want. Check periodically to see that the chicken is still covered in water with a rolling boil. Add water if required.

This will take a few hours. When the meat is falling off the bones use a slotted scoop and remove everything you can from the pot but the broth. Add all other ingredients/spices for the recipe you are making & bring back to the rolling boil. When the chicken cools separate the meat from the skin & bones and return the meat to the pot, and any bones you wish. Note: the meat has almost no flavor at this point. All the flavor from the meat and the bones is in the broth. Adjust salt and spices & cook until done. Taste. Salt? Serve.

Hilditch
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  #2  
Old 07-02-2016, 10:00 AM
KevinE KevinE is offline
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Default Re: “A Chicken In Every Pot”

My experience is similar, but different in a few ways. I can easily find different sized chickens (fryers, broilers, roasters) in the grocery store so I'm not sure what "today's chickens" means. I would never boil a chicken for a few hours, but I'm not sure if you meant the whole process would take a few hours or to boil the chicken for a few hours. (A "few" means three to me.) About an hour and a half of boiling depending on the size of the chicken and the chicken easily releases from the bone. Boiling much longer results in chicken mush.
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  #3  
Old 07-02-2016, 11:38 AM
W. Hilditch W. Hilditch is offline
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Default Re: “A Chicken In Every Pot”

Todays chickens for many areas of the country run 4 1/2 to 6 lbs. A low rolling boil, which is close to a simmer, will take about 4 to 6 hours to release the meat from the bones with a good texture. No mush. A faster boil will do it quicker but won’t extract the flavor from the carcass and fat as well. The difference between boils is like between roasting a chicken and barbecuing one low and slow.

Hilditch
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  #4  
Old 07-02-2016, 12:00 PM
DaveS DaveS is offline
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Default Re: “A Chicken In Every Pot”

Never rinse chicken. http://www.foodrepublic.com/2014/06/...ken-heres-why/
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  #5  
Old 07-02-2016, 06:11 PM
W. Hilditch W. Hilditch is offline
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Default Re: “A Chicken In Every Pot”

Always rinse chicken. Common sense.

Hilditch
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  #6  
Old 07-02-2016, 06:20 PM
DaveS DaveS is offline
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Default Re: “A Chicken In Every Pot”

Did you read the article and watch the video? Common sense doesn't always agree with the facts. Rinsing chicken doesn't actually get it clean, it just splatters bacteria all over your kitchen.
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  #7  
Old 07-02-2016, 06:21 PM
MDFraley MDFraley is offline
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Default Re: “A Chicken In Every Pot”

Quote:
Originally Posted by DaveS View Post
If my mother and grandma were still alive they would laugh you off the face of this earth. It's junk like this that reminds me each day NOT to go to these sites where as someone is looking for notoriety to get their name out there regardless of what's true or not true.
I use to think CIC had a lot of level headed members with common sense and a will to preserve our past culinary tools and down home proven recipes but I may have to re-thing that issue.
We are free to say pretty much what we like here and agree to disagree at times but I would like you to tell me how you prepare your store bought chicken without washing it???
I for one will wash mine until the skin gets ready to fall off and the Brits can continue to do as they like. Just hope I never have to eat chicken over there.
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  #8  
Old 07-02-2016, 06:23 PM
DaveS DaveS is offline
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Default Re: “A Chicken In Every Pot”

I pat it dry with paper towels and then salt and cook it.

Here's an American link if you think science is more believable on this side of the Atlantic: http://www.livescience.com/50919-why...is-unsafe.html
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  #9  
Old 07-02-2016, 06:28 PM
Steven C Steven C is offline
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Default Re: “A Chicken In Every Pot”

Dave, interesting read. But I've be washing chicken for 30 years, something my mom mentioned to do when I was younger and it kinda stuck. I just try and not make it do a puppet show while its taking a shower in the sink
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  #10  
Old 07-02-2016, 06:56 PM
DaveS DaveS is offline
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Default Re: “A Chicken In Every Pot”

Yeah, I think most people still do it, and it seems like common sense, but it's not the best way to clean chicken. Here's a graphic illustration of what happens when you run chicken under the faucet: https://www.youtube.com/watch?v=JZXD...ature=youtu.be
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