Molecular gastronomy gedempte chicken?
January 2, 2020 9:47 AM Subscribe
I have an amazing chicken soup recipe. It involves boiling a whole chicken (usually in quarters or 8ths). At least half of that chicken makes its way into the soup, but there's always a few pieces left. I've done many variations of roasting / baking / broiling briefly with olive oil and herbs or spices, but it's just too dry to really enjoy. What else can I make with chicken that's been boiled for hours?