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How to Boil Chicken Fillet in a Pot
Instructions
Prepare the ingredients.
Put a pot of water on the stove. There should be enough water to cover the fillet while it cooks. Bring it to a boil, add a teaspoon of salt and stir.
Put the fillet into the pot. As soon as the water boils, lower the heat to below medium. If foam appears, remove it with a slotted spoon or a regular spoon.
Add the allspice berries and bay leaf. Cover with a lid and cook for about 25 more minutes.
Check it is done with a knife or fork – if the meat pierces easily, it is ready.
Take the pot off the heat. Once it has cooled, take the meat out of the broth and transfer it to a plate.Enjoy your meal!
Tips
- 1
PUT IT INTO BOILING WATER – in cold water the fillet gives all its juice to the broth and turns "cottony". Boiling water "seals" the surface.
- 2
SALT RIGHT AWAY – before adding the fillet. Salted water speeds up the cooking and keeps the juices inside the meat.
- 3
25 MINUTES OVER MEDIUM HEAT – the optimum for a 500 g fillet. Overcook it by 5 minutes and the meat turns dry and "stringy".
- 4
COOL IT IN THE BROTH – the fillet "finishes" in it and stays juicy. The same principle works in other dishes made with boiled chicken.
Video
FAQ
Which fillet should you choose? +
Ideally – chilled fresh fillet from a home-raised or farm chicken: soft, springy, with no "off" smell or sliminess. For shop-bought, check the use-by date (no more than 3 days from the packing date), a pale-pink colour and a neutral smell. Defrost frozen fillet in the fridge for 8–12 hours. A standard fillet weighs around 200–250 g. If you buy a whole breast, split it into 2 halves.
How do you cool the fillet properly? +
Ideally – leave the fillet in the broth at room temperature for 20–30 minutes, until the broth cools down. That way the meat "finishes" in its own liquid and stays as juicy as possible. Don't take it out straight away while it is hot – the inner juices will "evaporate" in the air. For quick cooling, cover the fillet with film or parchment and put it in the fridge for 10–15 minutes. Don't cool it in iced water – the meat will turn "wooden". It is best to cut the fillet once it has cooled – it won't crumble or fall apart into fibres when sliced.
How long does boiled fillet keep? +
In a container in the fridge – 3 days. The next day the flavour "moves" into the broth, so serve it with a sauce or in salads. In the freezer – up to 2 months wrapped in film, but the texture is less juicy after thawing. The broth is a "bonus" – keep it separately for 2–3 days or freeze it in an ice-cube tray for 1 month. Defrost the fillet in the fridge for 8–12 hours. For "freshness", sprinkle the fillet with a little broth before serving. Store sliced fillet for no more than 24 hours, as it dries out quickly.
What can you make with boiled fillet? +
Classics: Olivier salad, Mimosa, Caesar, "Ryaba" chicken salad. Cold appetisers: aspic, pâté, roulades. Soups: noodle soup, solyanka, chicken borscht. Sandwiches: with cheese, tomato, cucumber, herbs. Hot dishes: chicken cutlets made from mince with boiled meat, julienne, pizza. Baby food: chicken purée, soup with fine vermicelli. For healthy eating – with grilled or steamed vegetables. Use the broth for soups, risotto and sauces. Sliced fillet plus a dressing makes a "quick" lunch with rice or pasta.
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