Easy Boiled Chicken Tenderloins
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb 450g of chicken tenderloins
- 1 stick of celery
- 1 onion (halved with skin on)
- 1 carrots (peeled & roughly chopped)
- 3 cloves of garlic (smashed)
- Handful of fresh parsley
- 1 tbsp bouillon powder (I used mushroom)
- 1 tbsp apple cider vinegar or lemon juice
- 1.2 litres of water (or enough to cover)
Method
- Pop everything into your medium saucepan- the chicken tenderloins, vegetables, bouillon and ACV/lemon juice. Pour the cold water into the pan and bring up to boil, then reduce to a low simmer. If the water is boiling too aggressively, youโll get tough chicken!
- Once simmering, set your timer for 10 minutes. Skim off any foam that rises to the top with a spoon,
- When your timer goes off, check the temperature of the thickest part of the tenderloin. It should hit 74ยฐC/165ยฐF. It should 10-15 minutes to get there but I like to check early just in case!
- Remove the chicken and let it rest for 5 minutes for slicing or shredding.
- Strain the broth into a container, let cool and pop in the fridge.