Most of you probably already know this technique, but I'm surprised how many people don't know it. I learned this a looong time ago from Jeff Smith, the Frugal Gourmet. I wanted to get the cooking done early before it gets too hot. You fill your big pot pretty full and get it boiling (at least a gallon). Normally I do this with a whole chicken, this time it was boneless thighs. Season your water liberally with salt and a couple bay leaves and whatever you like, and drop in the chicken, and bring it to a boil again. Turn off the heat. Put a lid on it. Leave it for one hour. It's done. That's it! Perfect tender cooked chicken ready for sandwiches or salads. Recap:
Boil big pot of water
Put chicken in
Boil again, then turn off heat.
Put lid on it for one hour.
Sounds like these techniques the residents had to use in time of SU-blockade of Berlin.
ReplyDeleteSaves a lot aof energy aswell.