Scene - Blogs - Elam Blank shares easy recipe for boiled chicken chicken broth

Elam Blank shares easy recipe for boiled chicken, chicken broth
Published: 5/16/2012 11:19 AM
Last Modified: 5/16/2012 11:19 AM

Elam Blank of the Amish Kitchen, 3147 S. Harvard Ave., recently told me about an incredibly easy method to boil a chicken and end up with great broth, as well.

He said to purchase a whole chicken at the grocery store -- most any will do -- put it in a pot, cover it with water, add a couple teaspoons salt, bring to a boil and let boil about five minutes. Then take the pot off the heat, cover tightly and let steep for an hour or so.

"The chicken falls off the bone, and the heat extracts some marrow so you have a wonderful broth," Blank said.

Blank assured the chicken will be cooked through.

"The steam really cooks it," he said.

The boiled chicken may be used for soups, stews, paired with potatoes and vegetables, or for any number of chicken dishes.

"If you run across an old hen, then you have a whole different ballgame, but you rarely see them in grocery stores," Blank said. "Most grocery store chickens are about six weeks old and work great with this method."

Reader Comments

2 Total

Show: Newest First

Learn About Our Comment Policy

IcksPigeon (9 months ago)

I wonder if it is safe cooked that way. Would you consult a food safety expert on this? I doubt the eternal temp of that chicken stays the in the safe zone.

IcksPigeon (9 months ago)

I meant INTERNAL temp, not eternal, sorry about that.

2 comments displayed

To post comments on tulsaworld.com, you must be an active Tulsa World print or digital subscriber and signed into your account.

To sign in to your account, go to tulsaworld.com/signin.
To activate your print subscription for unlimited digital access and to post comments, go to tulsaworld.com/activate.
To purchase a subscription, go to tulsaworld.com/subscribe.

Table Talk

Tulsa World restaurant critic Scott Cherry is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop, covering college football and basketball. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist.

Cherry Picks, the Tulsa World restaurant guide, is where you can best see all of his reviews, formatted for your phone, tablet or desktop computer. Check it out at tulsaworld.com/cherrypicks.

Subscribe to this blog

Archive

Past Articles By Scott Cherry

2/14/2013		Mandarin Taste: Authentic Chinese comfort food on menu at new eatery
2/14/2013		Fig: Jewish culinary heritage celebrated at new cafe, bakery
2/14/2013		Restaurant news: McNellies to host Green Flash Brewing dinner Tuesday
2/14/2013		Chimera Cafe: Bakery, bar, coffeeshop offers a little bit of everything
2/13/2013		Hodges Bend bar and cafe opens in downtown Tulsa
2/13/2013		REVIEW: Mandarin Taste
2/13/2013		REVIEW: Chimera Cafe in Brady Arts District
2/10/2013		Second Helpings: Keo, Amish Country Store & Restaurant get high marks
2/7/2013		Amish Country Store & Restaurant: Side business pays off for candle maker
2/7/2013		Restaurant news: Find details on Valentine's Day specials
2/7/2013		BrewDog, Green Flash, Goose Island beers arriving in Tulsa market
2/7/2013		Keo: Second site in south Tulsa a delicious addition

Scott Cherry's Blog Archive:

2/2013	1/2013	12/2012	11/2012	10/2012	9/2012
8/2012	7/2012	6/2012	5/2012	4/2012	3/2012
2/2012	1/2012	12/2011	11/2011	10/2011	9/2011
8/2011	7/2011	6/2011	5/2011	4/2011	3/2011
2/2011	1/2011	12/2010	11/2010	10/2010	9/2010
8/2010	7/2010	6/2010	5/2010	4/2010	3/2010
2/2010	1/2010	12/2009	11/2009	10/2009	9/2009
8/2009	7/2009	6/2009	5/2009	4/2009	3/2009
2/2009	1/2009	12/2008	11/2008	10/2008	9/2008
8/2008	7/2008	6/2008	5/2008	4/2008	3/2008
2/2008	1/2008	12/2007	11/2007	10/2007	9/2007
8/2007	7/2007	6/2007

Your bookmark will appear on your Profile page. Please give it a title, and short description so that visitors to your page will understand where the bookmark leads.
Bookmark Title :

Bookmark Text :