Go Back Email Link
+ servings

Boiled Chicken

Holli Medley
This boiled chicken recipe is a perfect no fail way to get perfectly cooked chicken off the bone and make some broth in the meantime.
No ratings yet
Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 421 kcal

Equipment

  • Large Pot (lid optional) [No ovensafe lid? Use aluminum foil.]
  • Stove top

Ingredients
  

  • 1 chicken WHOLE, defrosted
  • varies water 1 QUART : 1 POUND of CHICKEN
  • varies salt 1 TBSP : 1 POUND of CHICKEN
  • peppercorn whole or ground, per your preference
  • 1 ea onion large dice
  • 2 ea carrots large dice
  • 5 ea celery stalk large dice
  • 3 ea bay leaf dried
  • 1 ea garlic clove whole

Instructions
 

Preparation

  • Wash, clean & chop vegetables. Gather seasonings.
  • Ensure that chicken is thoroughly defrosted and packet of offal is removed from inside the bird. Discard all liquid from packaging.

Boiling the Chicken

  • In a large pot, bring water, seasonings and vegetables to a boil. Add the chicken last.
  • Once it comes back to a rolling boil after adding everything, slightly reduce heat to avoid a violent boil and cover with a lid (but leave it slightly vented). [No ovensafe lid? Use aluminum foil.]
  • For every 1 pound of chicken (check label on the plastic wrapper -or- your receipt), boil the chicken for 5 minutes. [Example: If your chicken is 4lbs., it should boil for 20 minutes.]
  • Once the cook time has elapsed, remove the chicken from the cooking liquid with tongs. Let all the excess liquid drip back into the pot.
  • Let the chicken rest for another 5 minutes per pound. [Example: If your chicken is 4lbs., it should rest for another 20 minutes.]
    This should do two pretty awesome things: keep it from loosing its moisture -and- insure that its internal temperature exceeds the amount needed to kill foodborne pathogens.
  • Once rested, you can break down the chicken by pulling the meat from the bones (keep the bones though!!). Cool the meat quickly, label and store it no more than 5 days in a refrigerator or 3 months in a freezer.

Don't Forget the Broth!

  • Since you kept the bones, throw those back in the large pot with the rest of the cooking liquid and let it reduce for as long as you'd prefer. Surprise!---You've got bonus Chicken Broth!

Nutrition

Serving: 1servingCalories: 421kcalCarbohydrates: 2gProtein: 36gFat: 29gSaturated Fat: 8gTrans Fat: 1gCholesterol: 143mgSodium: 136mgPotassium: 394mgFiber: 1gSugar: 1gVitamin A: 361IUVitamin C: 5mgCalcium: 35mgIron: 2mg
Keyword chicken broth
Tried this recipe?Let us know how it was!