Boiled chicken

Preparation:

Preparation: Clean all the vegetables and cut them into chunks. Clean the chicken, removing the fat and the glands from the neck, then cut the skin on the sides of the opening of the abdominal cavity, making two slits. Insert the end of a leg into the corresponding slot: in this way the chicken will keep its shape during cooking. Put the chicken and the vegetables cut into small pieces in a saucepan that holds them easily. Completely cover the chicken and vegetables with water and bring to a boil. Remove the foam that rises to the surface, then lower the heat so that the liquid is just simmering. Add the bay leaf and black peppercorns and let the chicken cook for about an hour and a half. After the indicated time, remove the chicken from the saucepan, let it cool, then divide it into pieces. --- ADVICE. The best way to boil chicken is to cook it slowly, at a low boil. For this purpose, the liquid, which must completely cover the bird, must be brought to the boil rapidly, after which the foam that emerges on the surface is eliminated and the flame is adjusted so that the liquid barely simmers. It is important to use pans of adequate size, which can easily contain the chicken and any vegetables and herbs. The best results are obtained with new chickens, which have very tender flesh, whose delicate flavor is intensified by cooking in a broth rich in aromas.