On Monday, October 30, 2017 at 6:18:36 AM UTC-10, Casa de los peregrinos wrote:
>
> I guess poached counts as boiled too...but even there my preference is
> for brined and grilled.

The Chinese will poach a chicken in a soy sauce based liquid. They keep and reuse the boiling sauce - it's a family chicken boiling sauce. Some of these are over a hundred years old. Well, that's what they say anyway. I've never been able to keep my sauce for longer than a few months. I'm too chicken.