Boiled Chicken

1 whole chicken or selected pieces.

Having dark & white gives more flavor.

Rinse the chicken well under running water. Remove feathers. Remove the giblets from the inside of the chicken. They will be in a little paper bag. Check the bottom & top of the chicken. Remove these from the bag & rinse well.

Remove skin at this time or cook with it on. Can cool after cooking & remove plus remove any fat.

Place the chicken & giblets in kettle & cover with boiling water. Bring to boil, reduce heat & cover with lid. Watch for boil over. Cook about an hour or until juice returns clear when pricked with a fork. Also if the meat has pulled away from the leg bone is a good sign. Let the meat cool, remove carefully & place on a plate. When cool enough to handle remove the meat from the bone. Be careful to remove all bones from the meat, there are a lot of small ones & can cause swallowing problems.

Save the broth, salt & pepper to taste, add a small can of chicken broth if desired for more flavor if planning to cook noodles or dumplings.

Do the noodles as for Beef & Noodles. If not planning to use the broth, can freeze for another time. Can use the cooked meat for chicken salad or can make chicken vegetable soup. Add vegetables of choice to broth, noodles, a dash of thyme for flavor.