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How to boil chicken breast in a pot
Chicken breast – one of the most popular dietary products. It contains minimal fat, is easily digestible, and is suitable for proper nutrition, recovery after workouts, as well as in the diet for gastritis and other gentle diets. However, if boiled improperly, the breast may turn out dry and tasteless. In this recipe, you will learn, how to properly boil chicken breast in a pot, so that it turns out juicy and tender, and the broth is light and fragrant.
Boiled breast is a versatile ingredient. It is used for salads, preparing soups and served as an independent dish with a side. It is important to follow simple but precise steps, including cooking time, water temperature, and the correct sequence of adding spices. We will show you how long to boil chicken breast, when to add salt, and how to avoid dryness.
In this recipe - only basic spices and the classic method of boiling in water on the stove. No frills, but with a result that suits both a weekday lunch and the base of salads like "Caesar" or "Olivier".
Caloric content: 111 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- chicken breast – 500 g;
- bay leaf – 1 pc;
- allspice – 3 pcs;
- bitter pepper – 3 pcs;
- salt – 1 tsp.
If desired, you can add: ½ carrot, a piece of onion - for the broth, but this is optional.
Preparation
- Remove the skin from the chicken breast. This will make the meat less fatty, and the broth will be light and clean.
- Rinse the breast in cool running water and place it in the pot.
- Fill with water so that it covers the meat 2-3 cm above. Place on high heat, cover with a lid, and wait for it to boil.
- As soon as bubbles appear, reduce the heat to the minimum. The water should be gently boiling. Skim off the foam with a slotted spoon - it spoils the taste and appearance of the broth.
- Add spices: bay leaf, black and allspice. Boil for 10-15 minutes on low heat. The broth will start to fill with aroma.
- Add salt (1 tsp.) and continue to boil for another 10 minutes. It’s better to salt closer to the end, so that the meat remains tender and juicy.
- Check the readiness of the breast. It should be easily pierced with a fork or knife. The meat inside should be white, without pink streaks. Ideally, the internal temperature should be at least 74 °C.
- Remove from heat, take out the meat and transfer it to a plate. The broth can be strained through a sieve and used for soup or frozen in containers.
What to do with the broth?
- Suitable for light chicken soups.
- Can be used as a base for cereals, gravies, and sauces.
- Stores well in the refrigerator for up to 3 days or can be frozen.
Frequently asked questions
How long to boil chicken breast?
~25-30 minutes on low heat after boiling, depending on the size of the piece.
Is it necessary to remove the skin before boiling?
It is recommended, especially if you want a light broth and less fatty meat.
When is the best time to salt the breast while boiling?
At the end - 10 minutes before being ready. This will keep it juicy.
Can boiled breast be used for salads?
Yes, it’s an ideal option: the breast becomes tender, slices easily, and absorbs sauces well.
Can the broth be frozen?
Yes, in portioned containers - for up to 2 months.
Tips from the author
- Do not allow active boiling - this makes the meat dry. Boil on the lowest heat.
- Leave the breast in the broth after turning off the heat for 10 minutes - it will become even softer.
- If cooking several breasts at once - increase the boiling time by 5-7 minutes.
