For centuries in France, families who subsisted on little, made pot au feu (literally pot on the fire) a dish of boiled meat and vegetables. Now considered the national dish of France, pot au feu was ...

You can make boiled chicken with whole chicken or boneless pieces like breasts and thighs. Lock in moisture by cooking the chicken at a full boil for a short time, then let it slowly simmer. Boiled ...

Chicken soup season is here. For this golden version (thanks the deep yellow color of turmeric), simmer bone-in, skin-on chicken thighs with a mirepoix (diced carrots, celery and onions), lots of ...