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Hall Cook Book

Boiled Chicken

Category: Meat / Submtd By:: Peggy Hall

Yield: 4 Cups

I use the meat from this chicken in salads, casseroles, and for sandwiches. This method of cooking is fat free and yields juicy chicken. -peggy.

1 Chicken, Whole	2 Sprigs Fresh Rosemary, Optional
1 Large Lemon, Optional

Wash the chicken in cold water and remove any excess fat.
Cut the lemon in half.
Stuff the chicken with the lemon halves and the rosemary.
Place the chicken in a really large pot.
Cover with water.
Bring the water to a boil over high heat.
Remove the pot from the burner.
Place a lid on the pot and allow to sit for about an hour.
Pour off water. Remove lemons, rosemary, and chicken skin.
Tear meat off bones and store in a tupperware container.

Per Cup: 808 Cal (66% from Fat, 33% from Protein, 1% from Carb); 65 g Protein; 58 g Tot Fat; 16 g Sat Fat; 23 g Mono Fat; 2 g Carb; 0 g Fiber; 41 mg Calcium; 5 mg Iron; 0 mg Sodium; 340 mg Cholesterol

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