Basic Boiled Chicken Recipe

Directions

1. 1
   Slice onions, carrots and celery.
2. 2
   Rinse chicken inside and out to remove any traces of blood.
3. 3
   Place in a large pot with all the other ingredients and sufficient water to just cover.
4. 4
   Bring to the boil, reduce heat to a slow simmer.
5. 5
   Cook gently for 1 1/2 to 2 hrs.
6. 6
   Traditionally served warm with boiled Large eggs and grilled bacon, and a chicken veloute (see recipe below) prepared from cooking liquids.
7. 7
   If using chicken meat for other preparations, allow bird to cold in stock, remove skin, dice flesh as required.
8. 8
   Strain and reserve stock for preparation of sauces or possibly soups.
9. 9
   *Chicken velouteMelt butter in a pan, add in flour and cook, stirring constantly 2 min over medium heat.
10. 10
    Remove from heat, allow to cold slightly, then gradually fold in warm chicken stock with a wooden spoon or possibly whisk till a smooth sauce is achieved.
11. 11
    Simmer very gently, 10-15 min, stirring regularly.
12. 12
    Add in cream and season.
13. 13
    Serve on its own or possibly use meat for crepes, vol au vents