FOOD NEWS
Why David Chang Favors Boiling Chicken Over Roasting It
BY KYLE GRACE MILLS
Chef David Chang prefers boiling chicken instead of roasting, since to him, the resulting gently-cooked meat and aromatic stock outweigh the advantages of roasted poultry.
Chang feels that boiling a whole chicken is far more versatile and helps you prepare many meals instead of just one. He prefers boiling the bird in chicken or mushroom stock.
Chang says that water can also work if you use herbs or spices like celery salt, ginger, thyme, or onion. He also adds soy sauce in his recipe for boiled chicken.
Once the liquid is boiling, cook a whole chicken in the pot for 35 to 40 minutes, or separate pieces of chicken for 20 to 25 minutes.
The resulting rich broth and tender meat can be used in soup, salads, enchiladas, and casseroles. Be sure to refrigerate the chicken submerged in the broth to keep it moist.