Please stop my wife from boiling chicken, for the love of all things tasty!

[SocksManly]

It's getting out of hand. Between boiling chicken and PRESSURE COOKING chicken, I'm not sure how much more I can take.

I try to offer help, I really do. But either I do it myself, or it gets boiled to a tasteless mushy mess.

Personally I pan fry chicken pieces on one side for 6 minutes, flip them over, add some homemade stock and toss it in the oven. But apparently she's just not going to go to such troubles.

And making stock? Don't even get her started on what an exercise in futility and waste of money that is... (~$2)....

So is there a happy medium in here somewhere? She just wants to cook it so she can shred it and make tacos and whatnot.

[Querencia]

I must have missed something. Your wife does the cooking. You don't care for her cooking. So how come you don't cook?

[pdxgastro]

Preach it, Querencia! :o)

[c oliver]

Er, OP does plenty of cooking. He is or was having this particular problem when his wife takes over cooking chicken.

[BamiaWruz]

I normally roast, BBQ, or use the rotisserie tool on my toaster oven to make a whole chicken.

Was at the book store the other day and opened up a moroccan cookbook, a lot of the recipes were stewed or boiled chicken. Even whole chicken. Maybe you want to try looking into some of those recipes.

They're stuffed with spice blends, preserved lemons, dried fruits, all sorts of lovely things. I'm thinking I need to start making chicken this way.

Plain boiled chicken is something I enjoy very much, but that's just me.

[flourgirl]

"Plain boiled chicken is something I enjoy very much, but that's just me."

Wow. Really?

But you know what? I've never actually dined on plain, boiled chicken - so what do I know?

[BamiaWruz]

Yes, not to the point of rubber but it's good just boiled I think. Normally it's popular in egyptian dishes like Fattah where the shredded boiled chicken is the last layer on top of the stock soaked bread, yogurt, white rice and vinegar/garlic mixture sprinkled over.

Also mouloukhia is a green plant which is cooked in a rabbit or chicken/pigeon stock and the boiled chicken is shredded and added on top of the rice served along side or back in the green soup.

I like boiled chicken i sandwiches too, with ketchup was my fav. childhood "lunch"

[pdxgastro]

My Chinese ex would boil a chicken and then serve the pieces with oil and scallions, IIRC. It was simple, but very good.

[c oliver]

Ah, but s/he is your EX :)

[pdxgastro]

Nothing is insurmountable. I can try to replicate the recipe, if I craved it.

[buttertart]

Not only you, I love it, especially the breast of an old hen. Tender but not cooked to rags, with lots of s&p. I believe alkapal's in this with us too.

[alkapal]

yes, o tartaletta, and my mom just loved it, too. spoon some broth on it, just eat it off the bone, grab a big spoonful of that broth-cooked rice, too. simplicity.

[buttertart]

Yum yum want me some! Great memories.

[alanbarnes]

>>"Plain boiled chicken is something I enjoy very much."<<

Just call it "poached" chicken and the foodie police will let you off with a warning.

[alkapal]

ah, that's a good one -- and...so true.

[c oliver]

Except I boil the water but not while the chicken is in the water. So would that be "poached water with chicken"?

[souschef]

No, if the chicken is not in the water that would be just boiled water :)

[c oliver]

Feeble attempt at humor :)

[souschef]

Agreed :(

I should have said that you could only poach the water if you stole it.

Better? Or should I not give up my daytime job ?

[c oliver]

Oops, I meant MY feeble attempt not yours.

Depends on what the day job is.

[flourgirl]

I never "poach" chicken either. I roast chicken before I use it in salads and stuff. I just find it more flavorful that way.

[roxlet]

I'm living in Cairo, and my housekeeper made some dish that required chicken stock, so I gave her a chicken back that I had in the freezer. After she had boiled the life out of it, she took it and fried it in a pan with a little vegetable oil. My son said that it was so delicious, he kept asking her to do it again. So your wife's boiled chicken might not be a total loss! It wouldn't have occurred to me, but try frying the boiled chicken in a little vegetable oil. Couldn't hurt!

[souschef]

I was once fed some soup that was made with home-made chicken stock, so the broth was really great, but unfortunately the person who made the soup did not want to throw out the chicken pieces that she used to make the stock, so she shredded the flesh and put it into the soup. It really ruined the soup as it was tasteless and hard to swallow. I really think that chicken used to make stock should be discarded after.

[alkapal]

that's what i've found, too -- as frugal as i am. but it does depend on if you just cooked the chicken till done, or cooked the pea-waddy out of it. <and don't ask me what pea-waddy means, because it is simply a "i know it when i see it" kind of thing. it makes the chicken "obscene" -- LOL!>

[c oliver]

I grew up saying "pea turkey" and still do. My husband no longer looks at me quizzically (?sp).

[alanbarnes]

Chicken used to make stock can be a delicious addition to soup. But as with the OP's wife's boiled chicken, timing is the key. Any meat that you're going to eat has to be pulled off the carcass when it's just done. The carcass itself can cook for hours, but meat that's left in the pot that long will be stringy, tasteless, and generally disgusting.

[roxlet]

Well, it was fried and eaten like that, not added back to the stock. It was really delicious.

[BamiaWruz]

That's what my mother does too with chicken and she's part egyptian!

You could coat the boiled chicken in some butter or oil and roast in the oven too. We do that with all our meats, even beef shoulder which has been stewed in the pressure cooker then roasted with fats in the oven until crispy.

[c oliver]

After reading 65 replies,I'd like to take this back to one basic. Do it yourself. Say "_____ (insert name), I have SUCH a strong preference for how this is done, I'm just going to make it from now on."

[buttertart]

c oliver, you are the queen of the direct approach! No beating around the bush for you. Like it.

[c oliver]

TY. I take that as high praise. There seem to be too many instances cited (in restaurants, between couples, etc.) where that direct approach would stop the madness. Or at least (or is that most) point out that it's about far more than boiling the dang chicken :)

[buttertart]

Yes I just shake my head and abstain on a good number of those threads, I mean really.

[souschef]

Why did I not think of this before? When your wife starts to boil the chicken toss in an onion, a carrot, and a celery stalk. After she has boiled the hell out of the chicken just discard the chicken and veggies, and you will have a flavourful stock. Tell her that the chicken fell onto the floor when you were lifting it out. Use the stock to make soup or risotto or ....

[VikingKvinna]

Happy medium is this:

If she is cooking it for tacos, burritos, casseroles, etc., then give her a crockpot. A nice fancy one with a timer and so on. In her favorite color. A crockpot will cook the chicken easily, without any fuss or muss (which should appeal to her) AND will result in chicken that is tender, tasty, and not rubbery (which should appeal to you). No water, no nothin' - just pop in the chix pieces and cook till they're done. Voila. When the chicken is done, take the meat off the bones, return the bones to the crock, add water, bay leaf, peppercorns, salt, aromatic veggies, and let it cook on Low overnight. Voila, stock.

I wholly support the idea of either roasting or grilling when you want chicken for chicken's sake (not just for tacos or as an ingredient).

HTH!

[zzDan]

She should be simmering not boiling and one hour is enough. Get all the flesh off. Then pressure cook the carcass to make the broth and get the last morsels off the frame. Your wife is over cooking her chicken. Your way of cooking chicken is also valid, just different and the way you prefer.

Maybe you can talk her down to simmering and for shorter time.

[Shrimps]

That's a lesson to all of us. Never marry a woman who cannot cook/doesn't enjoy good food. Good looks and perky breasts will go away sooner than we realize, but canned chicken stock and Wonderbread will follow us to our graves.

[Chemicalkinetics]

Shrimps,

Ha ha ha. You are partially correctly. However, please do not extrapolate too broadly. The original poster only mentioned chicken. There are plenty other things beside chicken. I will admit that my cooking skill in pork is better my cooking skill in fish. Beside, isn't love about sacrifice?

[souschef]

Marriage is all about division of labour. I do not do gardening, and even refuse to water house plants. But I gladly do all the cooking.

[smartie]

my dad has a sign in his kitchen which says - Marry a good cook, looks don't last.

[buttertart]

A variation on the old chestnut "Kissin' wears out, cookin' don't".

[souschef]

Then how do you explain the popular 'fridge magnet "Kiss the Cook"? Ya'll have both kissin' 'n cookin' in that there magnet.

Did someone say chestnuts ? :)

[buttertart]

Fortunately in our house the kissin' ain't worn out either, must be the...chestnuts?

[souschef]

Guess I'm lucky - my wife stopped cooking when she lost the recipe for toast.

[buttertart]

You might try buying stewing hens instead of regular chickens - they cook up nice and tender but not destroyed and have excellent flavor. Bigger and cheaper too.

[Bryan Pepperseed]

Maybe just buy a store-bought pre-cooked rotisserie chicken. The ones I get always shred up nicely. If you buy it shortly before mealtime, by the time you get it home it will be just about the right temperature to shred.
Then you can use the carcass to make stock (I like to use my crockpot set on low for overnight for this) and the higher price of the pre-cooked chicken could perhaps be offset by the savings from not buying making your own stock.

[Cheese Boy]

Distract her attention, take the chicken out of the pot, and throw in a silkie. That should freak her out enough to the point where she won't combine water with any fowl any more. If silkie doesn't work, try rooster.

[brooklynkoshereater]

alternatively, you can always suck it up and just be grateful that you have a wife that wants to make dinner for you every night.

[alkapal]

there ya go! be happy for boiled chicken. or do it yourself!

~~~~~
one of my mom's favorite comfort foods from a depression-era childhood in panhandle florida was boiled chicken with white rice (and black pepper) made in the broth. she even was making that boiled chicken -- though she had stopped cooked pretty much anything else up -- until she passed away at age 88.

i like it, too.

[classylady]

I make boiled chicken for chicken soup which my DH enjoys. I cannot stomach the chicken but the soup is great. Lately, I been making Asian BBQ chicken which both of enjoy.

[Karl S]

It's her surefire recipe to get you to take over cooking of chicken. And is there a powerful reason why she must continue to do it rather than you (it sounds like she's not exactly insulted when you take over, so there doesn't appear to be a need to help her save face and self-esteem).

[c oliver]

Totally agree. Don't make this harder than it needs to be. An old marketing maxim is "find a need and fill it."

[smartie]

marriage counseling!!

or throw out the pressure cooker!

[Chemicalkinetics]

It is not "or". One needs the other.

[mcel215]

I grill all of my chicken, even if I want to shred it.

However, you wife doesn't seem to be interested in alternative methods other than sticking the chicken in the pot, cover with water and cook it.

But, once the water comes to a full boil, cover the pot and shut the stove off. Let it poach until the internal temp is 140 degrees. And if you don't have an instant thermometer, then 25 minutes for a large(ish) breast will do. Take it out of the water and wrap in aluminum foil. Let cool and shred away.

[Uncle Bob]

Go to the store.....buy 6 rib-eyes.....freeze individually....Every time she starts up the boiling/pressure cooking routine.....Thaw one rib-eye...Grill it and enjoy! ~~~

[Caroline1]

I almost forgot. If YOU are looking for some great boiled chicken recipes (but it sounds like your wife isn't interested) then here's a classic Greek home-cooking dish that I adore! Boil a chicken in water to cover with lots of carrots, a quarterd onion and a few cloves of unpeeled garlic and a light touch of salt. Boil until chicken is done but not falling off the bone. Remove the chicken to a roasting pan, slather with olive oil, season with salt, pepper and a sprinkling of thyme and/or oregano. Pop it into a very hot oven until the skin is cripsed and browned. Remove and let rest.

As soon as you put the chicken in the oven, remove all of the carrots and other goodies from the chicken stock to a warm dish. Actually, you only need reserve the carrots. Bring the stock to a full boil and put in any sort of white rice (I particularly like short grain for this dish), but Basmati or Jasmine or other aromatic rice is not a first choice. Reduce to a soft boil and stir fairly often, but you don't have to stand over it. Depending on how much stock you have, you want to add enough rice to get the consistency of rice porridge. Similar to a congee but not as thick as a risotto. When the rice is done, whip two or three eggs (or maybe more if you have a LOT of stock!) and the juice of a couple of lemons (or limes) in a bowl, whisk well, then ladle in some of the hot broth a little at a time while whisking to temper the eggs. This will prevent you from making egg drop soup by mistake! Make sure the soup is not over flame and no longer boiling but still hot and stir in the egg mixture to blend into a smooth creamy soup.

By this time the chicken should be out of the oven and rested so put it on a warm platter, surround it with the carrots (a little butter or olive oil to make them glisten is good!) and sprinkle them with a bit of kosher salt. The plattered chicken goes in the middle of the table as a centerpiece while everyone eats their big soup plates full of delicous avgolemono soup, then the chicken and carrots are the main course. I serve it with a huge artisan loaf of VERY crusty bread and a traditional "horiatiki" salad of quartered tomatoes, chunked cucumber, chunks of bell papper, chunks of red onion, a handful of Kalamata olives, some crumbles of feta cheese and dressed with a drizzle of really special olive oil. Enjoy...! But I suspect you'll be doing the cooking....? Oh, and my personal favorite wine with this is a white retsina, but not everyone likes retsina. Oh well... More for me. '-)

[hill food]

like this one

[alkapal]

me, too!

[chef chicklet]

YUM!

[gfr1111]

Thanks for the recipe, Caroline1. I'm looking forward to trying it. As for the retsina, until I had it, I didn't know that you could make wine out of evergreen boughs!

[Caroline1]

I really enjoy retsina, but it's extremely difficult to find my favorite; red retsina. No one seems to import it any more, but it was also difficult to find when I lived in Greece years ago. <sigh> Some things stay in fashion for two or three thousande years, then POOF! They're gone. :-(

[buttertart]

I love retsina too, especially the oldfashioned more resinated ones when you can find them. Don't think I've ever seen the red, here in NY or there - will keep an eye out for it! Sounds v interesting.

[eviemichael]

Im surprised to hear people like retsina! Im usually so embarrassed that it has been the most familiar Greek wine...:)

[buttertart]

I love other Greek wines too but retsina was the first I ever tried (at the behest of a Greek boyfriend, just before I went to Greece for the first time). I liked it at first taste. Not everybody cares for it of course.

[Caroline1]

For all of you retsina lovers, here's a website I found where you can order it on-line. It's a compendium of all the cyber-wineshops that will ship to your state, so this link is for places that ship to Texas. You can fill in your own. It's a GREAT search engine for wines available in the U.S. Right now, one of the places even has Achaia Clauss retsina on sale for $3.99 a bottle, not that it's that expensive when it's not on sale. I lived not too far from that Patras winery and downed a lot of freebies. '-) But alas, no red retsina that I've found so far. Anyway, here's the URL:
http://tinyurl.com/28kzo48

[eviemichael]

Hope I didn't come across as judgmental- I was just genuinely surprised. :)

I've been downing retsina in Greek island-specific drinking games for many years now and have not managed to get used to it.

I gotta say though- I love dunking bread in sweet Manischewitz wine which has often grossed many people out around me...

[buttertart]

No, not at all. It's something that for whatever reason I have a taste for.
Why not go all Greek and try the bread with Mavrodaphne? ;-)
I understand (from a waiter in a Greek restaurant in NY) that Greeks often mix retsina with Coke or other soft drinks? That really does not appeal.

[eviemichael]

Yes I also dunk in Mavrodaphne! :) I have indeed seen retsina mixed with Coke and it grosses me out!

I keep my Santorini bottles close to my heart and in my fridge...:)

[buttertart]

I'm a xinomavro and moschofilero girl myself!

[eviemichael]

This conversation is making me "thirsty." :)

[nvcook]

There is a similar Basque drink of red wine mixed with coke. Called kalimotxo. (pronounced kali mo cho). Really not as bad as it sounds.

[sonia darrow]

Wow, I never would have thought to boil then roast! This one looks like a keeper.

[wattacetti]

Unfortunately ChemicalKinetics is correct: not only can you *not* fly, you are resigned to a fate of tasteless industrial poultry. So I see that you have four options:

1. get rid of your wife
2. suck it up and accept your lot in life
3. sneak out as often as possible and have chicken elsewhere
4. do all (and I mean all) the cooking until you die

Oh, and for what it's worth: smiling will help suppress the gag reflex.

[Chemicalkinetics]

There is nothing you can do about. The longer you resist the more painful it will. Just accept it like you have accepted the fact that you cannot fly. Know this is the fact of life.

[Indirect Heat]

Nothing? If I think my wife is doing a job wrong in the house, I do it. If she thinks I'm doing a job wrong in the house, she does it.

The best way to ensure your chicken is properly cooked in your home is to do it yourself. Once she develops a taste for it, she'll want to do it properly herself. This may never happen, and you may have to cook all chickens in your home. But such is the price you pay for tasty chicken.

[Chemicalkinetics]

Indirect,

Hey, good one. I have never thought of that "get the spouse addicted" method. Let me guess, you favorest method is to barbecue the chicken? :)

[Indirect Heat]

Yep, my go to recipe for quick chicken is grilled tandoori chicken. Marinade only takes a few minutes, only needs to be on the chicken for an hour or so, and it's always a hit. http://indirectheat.blogspot.com/2010...

[Chemicalkinetics]

Nice. Did you try to use Indian style yogurt? I heard that Indian yogurts (from any typical Indian stores) are different and can be better. Just what I heard, nothing I personally experienced. I do have limited experience with chicken tikka masala which has a very similar step. Best.

[Indirect Heat]

No, I've never tried that. There is an Indian market near our home, so next time I'll do that. Thanks for the suggestion.

[sonia darrow]

I've heard this about paneer (bought at Indian store vs. home-made). I was told it's because traditionally they use buffalo milk instead of cow, and this lends a different flavor. I wonder if this is the case for the yogurt as well?

[Chemicalkinetics]

Sonia,

I heard the Indian yogurt noticeably different in both texture and taste. It is thicker and has a more Greek yogurt texture, but that is just what I heard and read. I have no first hand experience on this.

[Elizabella]

It is thicker and fairly similar to Greek yogurt. Now that I've tried Indian yogurt, I can't really imagine going back to regular yogurt.

[Chemicalkinetics]

:) Thanks. I will try it next time I shop in an Indian store. Too bad that they always seem to be sold in large containers.

[LMAshton]

In Sri Lanka - which is just off the south coast of India - there is yoghurt, which is western food and then there's curd, which is very similar to yoghurt but made with water buffalo milk and a different bacteria strain. Water buffalo milk has a higher fat content and the curd has a slightly more sourish taste. The texture and taste is similar to yoghurt, but not quite.

[redbeanbun]

Indirect Heat puts it in a much nicer way than I do. My kitchen is not a restaurant where each member of the family can have their eggs or anything else a different way or made to order. If someone needs to micromanage me in the kitchen, they should just do the cooking. My other suggestion would be to throw out the pressure cooker if it aggravates you that much. If you need to make the best of already boiled to destruction chicken, you can do scallion chicken chinese style: shred the chicken, single layer it on a plate, sprinkle with salt and lots of shredded scallions, heat oil till smoking hot and drizzle over the whole thing.

[John E.]

Socks and MIlly, those are some of the funniest posts I've read here.

I can understand the pressure cooker if one is making broth for soup and such, but if it's just to cook the chicken, I agree, roasting is the answer.

[hill food]

funny and depressing.

[Lady_Tenar]

What about braising it? It takes a little while but you can do a bunch at one time and save it and it's pretty low labor. Brown some thighs (or other pieces with a little more connective tissue) in a heavy bottomed pot or dutch oven, throw in some liquid(s) of your choice like stock, wine, hot sauce, tomato sauce, adobo sauce, or anything else you can think of, add some seasonings of your choice and cook covered on low or in the oven until the chicken is nice and tender and shreddable. Probably much easier to shred than if it were boiled, and plus it takes only one pot and it creates it's own tasty sauce. Perfect as a filling for tacos and lots of other things.

[millygirl]

Is she jewish? If so, there is nothing you can do to save her :) Deepest sympathies.

I say this because coming from a jewish upbringing my mother used to boil the hell out of a chicken every Friday. I'm talking hours upon hours. Blech!

[Caroline1]

My steep grandmother wasn't Jewish, but she boiled the hell out of everything, INCLUDING prime dry aged Porterhouse steaks. Her cooking was a family joke and the family's nightmare. Except she did make pretty good potato bread.

[alkapal]

caroline, she boiled porterhouse steaks? that's a first for me!

[Caroline1]

Yes! It was a first for me too.... And thank god, a last! "Grandma Lena" was eccentric. I had a love/hate relationship with her. They lived in San Francisco, and we spent a week or two with them every summer. The first thing she would do to me, beginnin at age seven, was put a "posture harness" on me to make me hold my shoulders back. I had GOOD posture and the damned thing hurt! Her food was... Well, I ate food she'd cooked for her dog one time by mistake, and it was a lot tastier than what she cooked for people! BUT...! The saving grace was that every summer she dragged me to Grant Avenue/Chinatown with her while she went to her herbalist. That was a bit creepy, but afterward she always took me for dim sum. Anything I wanted! And as much as I wanted. And afterwards, to a souvenir shop for a hand carved ivory souvenir. She had some redeeming qualities. But cooking steak was not one of them!

[alkapal]

wow, grandma lena does sound like quite a character.

was the concept of boiling the steak to purify it in some way?

~~
posture harness, ach! what a shame! ;-(.

[Caroline1]

Purify the steaks? Not that I know of, but she WAS bizarre! One of San Francisco's great eccentrics in her day.

[Chemicalkinetics]

Neat story. Hey, maybe boiled steak is an acquired taste.

[SocksManly]

lol nope, Mexican. :) It's "the way they do it there" heh.

Reminds me of the time I bought a $100 prime rib roast, brought it to my mom's house, explained the guy who knows what he's talking about said it would take about an hour and a half... She thought more like 5 hours... I mean.... I don't need to tell you what happened next.

[smtucker]

You took the meat and went home?

Reminds me of my Mother-In-Law. 6 hours was not too long to cook a pork chop. There is a reason her table always had gravy on it.

[saucedjen]

Anyone know why so many Jewish moms think that boiling chicken is wonderful? My mom used to also boil a chicken for hours and insist that "everyone" loves it and also falsely claim that she'd been asked repeatedly for the recipe. It was like being served slime on a plate. Between that, and her other standby of turkey legs cooked in a plastic roasting bag with orange juice, it was amazing that I ate enough to survive long enough to the age when I could sneak out to get comparatively delicious Taco Bell. That and NEVER EVER salting anything! Man, it was bad.

[flourgirl]

I come from a jewish upbringing as well - but thankfully, my mom is a very good cook (as was my grandmother before her.) But my mom & I still joke about the jewish neighbor across the street who was a long time believer in the "lets boil it until it's good and dead" school of thought. We always felt so sorry for that poor family. No good eats there.

[vipjun]

Reminds me of my mom who steamed everything because it's "healthier",healthier being we'd only take 2 bites of it! and i don't believe it is because half the time we'd just overload on dessert or order take out later when we got older.

What's worse is she is too frugal to buy anything, so instead of a steamer or steaming tray, she uses a plate / bowl which catches water. In effect it gets boiled too.

My father , who is actually a good cook use to make extra portions (knowing that we'd starve on our mothers cooking). Instead of reheating it on the stove, she'd lump everything into a large bowl / plate and start steaming it. The funniest thing in our childhood was when she'd drain the collected water out afterwards, and say something to the effect of "I cooked it just like dad" ... I guess she thought if we didn't see our food drowned in a layer of water, it would some how taste like the original (fried, grilled, etc).. We knew.

She cooked almost everyday for 20+years that I can remember, but it never got better.
The family joke is that a microwave has a 50% chance of cooking better on any given day.

[alanbarnes]

I pressure-cook chicken all the time. It's perfect for chicken salad, enchiladas, chicken & dumplings, pot pie, whatever.

Two things to remember. First, water is not your friend. I put a few tablespoons of water in the bottom of the cooker (warning: different cookers have different minimum water amounts) and set the chicken on a rack above it. Second, timing is everything. For a whole ~5# chicken, cook at 15 psi for 20 minutes, then off the heat. No mush, no fush.

And speaking of stock - let the chicken cool, pick the easy-to-get-to meat, and toss the carcass back into the cooker. Cover with water, bring the pressure back to 15 psi for an hour, then strain and defat. Far better than any stock you can buy.

[Gillcer]

I second this! I grew up with a mother who pressure cooked everything, including chicken. Always seemed to turn out just fine....

[SocksManly]

Great suggestion thanks.. I'll take over next time and try this method out and then extol its virtues, perhaps I'll make some headway.. I never knew you could put less water in there, but it totally makes sense.. Why not right. :)

My pressure cooker is somewhat ancient, think Cheers or Perfect Strangers maybe. Seinfeld is probably too generous. Is 15psi the standard whistling range? Gentle whistle maybe?

I'll ask her how long she cooks it for too, I bet it's way too long.

[alanbarnes]

If it has a thing that jiggles on the top, you're going to need more water. 15 psi is the standard full pressure.

[alkapal]

thank you, alan, i needed that information. i have a newish electronic pressure cooker, and now know -- thanks to you -- how to use that rack.

[Googs]

Buy high grade chicken, rub the hell out of it, then roast. If all goes well, it should retain enough moisture to shred. Try a one breast experiment to set everyone's mind at ease.

[SocksManly]

omg.. I just heard the pressure cooker start to hiss!!!

IT'S HAPPENING AGAIN!

[Caroline1]

Well, I was going to suggest you sneak into the kitchen right after she sets the pot to boil and toss in some seasonings like chiles, herbs, tomatoes, spices, garlic, onions, whatever strikes your fancy at the moment, BUT.... If she does it with a pressure cooker, you're hosed! Poor baby! Or there's always take-out for you ever time she boils and leave the boiled chicken for her. Or... Do you have a cell phone you can make ring, answer the fake call and tell her you have to go to the office for an emergency? Good luck!!!!