Boiled Chicken Recipe

boiledchicken32

Tavuk Haslama

Ingredients

  • 4 or 5 pieces of Chicken (or a whole chicken)
  • 2 carrots
  • 2 onions
  • 1 celery
  • 4-5 cup water
  • ground black pepper
  • cumin
  • salt to taste

Place the chicken pieces in a  pan (if you wish, remove the chicken’s skin).

Chop all the vegetables and put them in the pan.  Add water and cook. After about 15 minutes (when water boils), add salt. Boil them together (at least 30 minutes).

Serve it hot either without its water or with its spicy water. I suggest you having its water, too especially when you are cold. If you serve without water, you can store it in refrigerator to use it in other dishes like soup or pilaf.

boiledchicken41

Comments

  1. sm says

    i tried it. it came out very good. perfect recipe for lazies like me!!! will try again. thank you.

  2. delicious chicken recipes says

    Hi,

    Thank you for your post.

    I love to collect and experiment different baked chicken recipes around the world.

  3. Moko says

    Wow never think it will be so easy like this one. Simple and easy to serve, at least for a man who never cook before.

    thanks, will try it soon !

  4. says

    After cooking the chicken, cook some rice in the water. Once the rice is cooked, beat some eggs (not sure the amount, probably depends on the amount of soup you have – 1? 2? 3?) in a large bowl. Add a laddleful of the soup to the eggs slowly, a bit at a time, whisking. Do this a few more times till the egg/soup mixture is hot like soup if you stick your finger in, then add the whole bowl back into the soup pot slowly, stirring. This process is called “tempering” the eggs, slowly heating them up to the temperature of the soup, so they don’t seize up and turn into chunks. Your soup is now ready to serve, with lemon juice to taste and some black pepper- my fiance prefers it without lemon, and I like the delicate taste of the plain soup too, but it’s also amazingly delicious with the lemon too, and even better for fighting colds that way! Of course, we start the soup differently – I don’t think my mother puts carrots, celery, or onions in, and I don’t think she puts cumin either, but all of those things would make for a more flavourful soup, and the carrots and celery would make it more like the Canadian-style chicken soup my fiance ate as a boy.

    Hope you try avgolemono (“egg-lemon”) soup sometime, it’s quite nourishing and delicious!

    -Stamatia
    Stamatia recently posted..Semolina Halvas

    • says

      Stamatia- Thank you for sharing your recipe here. It sounds so heartwarming!I’m a lemon person, so I will absolutely enjoy it with lemon.

  5. says

    This tasty and simple recipe is truly lovel,y. I made it without the skin, since I think boiling chicken skin makes it really rubbery. I liked the idea of making rice with the broth, so I did that and served the chicken over the rice. I saved the remaining broth to make soup with the seft-over chicken. Thank you so much for the nice recipe!

    Greg

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