Put the chicken in the pot of water, turn on the stove and cook it. If it's not pink or bleeding, it's done. Pull the skin off the chicken breasts, put in pot with water (don't add salt right away as it will toughen the meat) but herbs can be added if you like and cook for approx. 1 hour on medium heat. It's done when you take a fork and pull a little of the meat back and it's not pink. == Start with your chicken in cold water. Some proteins are more soluble in cold water. Bring it to a boil, put on a lid and simmer it 'til done. A bouquet garni may be put in the cold water with the bird, but that depends on how you see your end product.
Hope it helps. :)
chicken breasts should NEVER be boiled, it should be roasted or fried.
yes, but don't boil them, it will make them tough. Gently simmer the breasts until they are almost done. Turn off the heat and let them cool in the broth
Chicken Parmesan. But you don't boil the chicken in it. You bake the chicken breasts in the oven then pour the white sauce over top of the chicken. Then usually shredded cheddar cheese is put on to while still hot so it melts. Is this what you were talking about?
You can boil a chicken for about one hour.
How Long to Boil Chicken Tenderloins
The amount of chicken breasts that are equal to 2 rotisserie chicken would depend on the size of the breasts and chickens. An estimated guess would be about 8 chicken breasts.
no you have to fry then boil and then put in salt and vinegar for 5 minutes and its done.
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Typically, two cups would equal two to three average chicken breasts, but because chicken breasts vary in size, the number will vary.
The white juice or "goop" that comes out of chicken breasts when you cook it is protein from the meat. When chicken breasts are dissolved in water either from the meat or added during processing, protein leaks out and forms a white gel. This is common when cooking chicken breasts.
boil for 30-50 minutes. when cut the chicken should all be white, no pink, and the juices should be clear.
Cover the chicken with cold water, bring it to a boil and then lower the heat to a bare simmer. When there is no more pink in the meat near the bone, it's done. For a whole chicken that could take up to an hour.