Quick Cooked Chicken
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 318. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- If you need cooked chicken for a recipe but don't have time to stew a bird, poach some chicken breasts. To get two cups of cubed, cooked chicken, start with two whole medium chicken breasts (about 1 1/2 pounds), halved and skinned, if desired, or 3/4 pound skinned and boned chicken breasts.
- Place the chicken breasts in a large skillet with 1 1/3 cups water. Bring to boiling; reduce heat. Cover and simmer for 18 to 20 minutes for breast halves with bones (12 to 14 minutes for boneless pieces) or till tender and no longer pink. Drain and cut into cubes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Stir-Fryin'" by Afroswede; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/51035768826@N01/1042423. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.