Boiled Chicken
Appetizers • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Chicken fillet 5 oz
- Parsley 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Place the prepared chicken carcass in a pot, cover with cold water just enough to submerge the chicken, and, covering the pot with a lid, put it on high heat.
Step 2
As soon as the water boils, skim off the foam and continue to cook on low heat, adding the parsley root and salt.
Step 3
Remove the cooked chicken from the broth, season with salt, cut into pieces, and arrange on a plate, shaping it to resemble a whole carcass.
Step 4
If the boiled chicken needs to be stored for some time, it should be wrapped in a damp cloth and kept in a cool place.
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