to think boiling a chicken makes it taste rubbish

[MrKiplingismypimp]

DP is always on at me to boil his chicken. Last night I made it as I always do, by roasting, and all I get are comments about how his mum boils it and thats the best way.

Please can someone agree that its the worst way and the only benefit is the speed of cooking? Otherwise you take away all the juicy chicken flavour.

He also wants me to fry a steak in vinegar, which I am HORRIFIED about!!!

I have never tried boiled chicken but I can only imagine it would be tasteless. My DH once boiled mince for bolognese and it was really bland; I think he got confused as his mum used to add some water when cooking it!

And wouldn't frying vinegar make an awful smell??

yanbu ask him to do the cooking for a change

hmmm - never had or heard of boiled chicken - sounds absolutely revolting to me! But googled it as I was intrigued...

eeek

He sounds like a mummy's boy.

Boiled meat makes me

Are you seriously saying that you roasted a chicken, and he still thought his Mum's boiled chicken was better....? [hmm}

Vinegar????? OMFG
You can't fry in vinegar, it would just boil.

Poached chicken ok, what one effectively does whjen making a casserol type affair.

But boiled???
If he likes it like thins, suggest he does it himself.

Ive seen her boil one. Although you can see her rationale, she had a family of 6 to feed which would mean roasting two chickens!

Boiled mince I can see he has the same cook book as my MIL!

YANBU

However poaching chicken in lime juice and fresh corriander is very nice indeed, as is frying strips of steak in a little balsamic vinegar.

I suggest you make these for yourself and the horrible recipes for your DH. And only allow him a small taste of yours.

I often boil a whole chicken and then shred the meat to make a Cuban chicken pie, like
this It's delicious.

yabu it is delicious

not if you have a shitty battery farmed chicken though, get a nice free range one.

you can braise or pot-roast a chicken quite nicely ie cook in covered pot with an inch or two of liquid

or poach chicken breasts to keep them moist before usin gin a stir fry or salad

I'd try it
if nothing else it'll shut him up and the boling liquid will make good stock

Its a real tradeoff between taste and texture, boiled chicken is much much less dry (better for salads and things). Also as some of the flavour goes into the broth you have some lovely stock for risotto or soup.

Sometimes he does cook for himself and eats a bowl of mushy filled pasta (fresh and boiled for a minimum of 20 minutes) with his boiled chicken.

He thinks hes very good.

also can give dh his vinegar kick by using some sherry vinegar to deglaze the pan that you have used to fry the steak in

I've boiled chicken before for a Rick Stein recipe of Hainanese chicken rice. It tasted good,as there's ginger garlic and spring onion in the water too.

I boil chicken alot (but that's before stir frying in something really spicy!)

I sometimes boil it with some onion carrot and celery for about half an hour, then fry it off in some ghee (you could use oil) I always find its really juicy done like this, and you can keep the stock for a good soup. My husband is Egyptian his mum makes it this way so I do it on occasion. (obviously it can't compare )

It can be lovely - the best use of a boiled chicken is making a soup, so lots of lovely tasty stock and lots of moist succulent meat. You have to skim it though.

exH grew up on boiled chicken - and it's how I had it for 2 1/2yrs in Zim - most people did have ovens, just hobs, so was the normal thing to boil everything or fry everything (with tons of salt - it was the salt that was the horrid part)

If I need stock for soup I boil the chicken with onion leek and carrot and then after about 1 hr I remove the chicken drain stuff with herbs and lemon and garlic and roast for 30 min it is edible but nothing beats a roast
I even roast chicken for sandwiches so your DP is wrong.
Can I ask what is the theory behind braising steak in vinegar? It does not sound nice is he confused used he see his Mum making a sauce in the steak pan with it after the steak was cooked?

I think, from the recipes shown, that obviously this CAN be done nicely. Maybe poaching rather than boiling.

And the vinegar steak recipe has been corroborated by his sisters who always go 'Yuuuum' when he mentions it?!

Try Singaporean chicken-rice and you'll change your mind. Absolutely divine.