Hey Karen,

I've got a low carb casserole recipe that calls for boiled chicken. I know that you boil it until it is done and no longer because it can get quite tough and rubbery, but I have no idea what kind of timeframe we are talking about. Are we talking 5 minutes, 30 minutes, 1 hour, longer?

I'd like an idea for chicken still on the bone and boneless chicken breasts. I figure the times would differ due to the bone as well as thickness.

Thanks

I thought I would do a generic meat cooking FAQ and link it to the Kitchen FAQ.

Chinese Style Poached Chicken - This is a great technique and you can use other seasonings in place of the Chinese ones. I usually use it for breasts and let them cool in the cooking water for 20 minutes

Perfect Roast Chicken a la Jacques Pepin - a high roast method that works wonderfully

Fine Cooking's Chicken - starts off with high heat, then goes to lower heat. Pictures, how to choose chicken and how to make a sauce with the drippings included

Ninety Minute Miracle Turkey - My recipe for flat roasted turkey

The Perfect Prime Rib Page - uses slow and low cooking. Any roast - except perhaps for tenderloin - benefits from slow cooking

Texas Beef Org.Cooking School - an excellent site for beef cooking

Fine Cooking - has good tips for grilling meat and a video on grilling fish

Roast Pork with Crackling - the British method

Thanks Karen.

Great links and info