is there a way to boil chicken without using alot of salt and seasoning salts to give it taste?

Question

Is there any way to give the chicken taste and flavor without salts??

Answer 1

Try boiling the chicken in "low sodium" chicken broth instead of water.

Answer 2

You can use seasonings to the water besides salt (I prefer Italian seasoning) and some garlic and/or onions. Really anything with a strong flavor that you like could be used. A different to do it then boiling it is I bake chicken at 350 with a bit of liquid (my favorite is sake) With a seasoning rub on it

Answer 3

Try low sodium chicken stock/broth and add a whole onion and a few cloves of garlic (whole) take them out when you are ready to serve the chicken. It will give it a nice flavor without having to use salt. Also try using Mrs. Dash.

Answer 4

I'm dead serious about this... it is no joke....

boil a chicken in Pepsi. keep an eye on the temperature, as it burns very easily. But as it boils it caramelizes and the acid helps it to infuse the chicken.

The chicken is sweet and moist!

also another great thing Is marinating chunks of steak overnight in "sprite" then bbq'ing them the next day as kabobs

Answer 5

I use low-sodium fat-free chicken broth, a little white wine, some diced onion and a sprig of herb (tarragon, thyme, mint - depends on the dish). It gives a wonderful flavor without salt or fat.

Answer 6

Add Mrs. Dash, it is in the seasoning aisle @ your local food store. Mrs. Dash has a lot of different flavors to choose from.
I use the original on baked potatoes & chopolite on the chicken

Answer 7

the best thing 2 give and preserve you're chickens taste is to rub lemon on it since you are boil ling it add a slice or2 in the pot.also rose marry goes well with poultry.

Answer 8

fowl marsala is amazingly worry-free. Serve it over linguini to make an entire meal (could upload eco-friendly salad and garlic bread) 4 fowl breat cutlets (skinny) a million stick butter a million quart clean slice mushrooms a million/2 bottle marsala wine (you ought to use the Holland residing house non-alcoholic form cutting-edge in grocery shops, yet I want a extraordinary Marsala from the liquor save) soften the butter in a huge deep skillet. (olive oil can exchange) Dredge the cutlets in flour and brown on the two factors. upload the mushrooms and wine to the skillet and canopy. Simmer approximately 10 - quarter-hour till the wine has cooked right down to a skinny gravy consistency (the flour from the fowl is your thickening agent). Serve over the cooked linguini or serve linguini mixed with butter and somewhat garlic as a side.

Answer 9

I use water seasoned with slat-free Mrs Dash along with onions, celery, etc. as if I were making soup.

After its done you can drain most of the liquid from the veggies and pure, it goes great over rice or pasta.

Answer 10

when I boil chicken for soups and such I generally use:
1 bay leaf, 3 whole allspice crushed, 3 whole peppercorn crushed and in the water I add chopped onion and celery tops hope this helps!