Chicken for a Week (Part Two)

Learning to love a boiled dinner

Does the phrase “boiled dinner” sound unappetizing? Does it conjure up visions of pale, flabby meat and damp vegetables? Well, it shouldn’t. There are plenty of nicer ways to say it, and just about every gastronomic culture has their version that sounds better — pot au feu, bollito misto, corned beef and cabbage, Cantonese poached chicken — but sometimes I just like to say “boiled dinner,” much to the chagrin of my girlfriend (and taste-taster) Julie. Whatever you call it, it should be on your table.

Boiling a chicken along with some vegetables and potatoes can be one of the most elegant meals you’ve ever had, as long as you prepare adequately and time it correctly. Using leftover rotisserie chicken stock as your base, you can add any kind of meat, any well-trimmed vegetables that you like (carrots, leeks, celery, potatoes, cabbage are all standard), and some aioli, spicy mustard, or salsa verde to top it off. I also like to follow the French custom of reserving some of the broth in separate bowl and adding some stale or toasted bread and cheese.

The below recipe includes kielbasa that is roasted separately, but you can also limit this to a boneless and skinless breast of chicken cooked to 160 F in boiling broth (it will increase about 5 degrees in temperature after removal).