How To Boil A Whole Chicken recipes - Main course
This boiled whole chicken recipe will show you how to boil whole chicken that is tender, juicy, flavorful, and delicious. You'll not only get tender, juicy chicken to serve for dinner but also flavor-packed chicken broth you can use in a different recipe this week - or freeze it for future recipes.
Boiled Whole Chicken (How To Boil Whole Chicken)
Provided by: Kemi
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 7
- 1 small Whole chicken
- 1 medium Onion
- 1/2 tablespoon Thyme
- 1 tablespoon Curry powder
- 1 teaspoon Black pepper
- Salt (to taste)
- 1-2 Bay leaves (optional)
- Calories: 285 kcal
- Carbohydrate: 3 g
- Protein: 24 g
- Fat: 19 g
- Saturated Fat: 6 g
- Trans Fat: 1 g
- Cholesterol: 95 mg
- Sodium: 90 mg
- Fiber: 1 g
- Sugar: 1 g
- Unsaturated Fat: 12 g
- Serving Size: 1 serving
- Remove any giblets inside the chicken.Put the whole chicken in a pot. Add thyme, curry powder, black pepper, onions, bay leaves, and salt.
- Add water into the pot to be on the same level as the chicken or an inch above the chicken.
- Cover the pot and leave the chicken to boil on medium then low heat for 45-55 minutes or until well cooked.
- When it is cooked, take the chicken out of the broth.Leave it to rest for 10 minutes before serving it or you can go ahead and bake, broil or grill the chicken if you desire.
How To Boil A Whole Chicken
Provided by: Jodi Danen, RDN / Create Kids Club
Total time: 105 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 10
- 1 whole chicken
- 1 tablespoon course salt
- 1 tablespoon poultry seasoning
- 1 large onion, cut in half (no need to remove the peel)
- 4 ribs celery, cut in half (may include the stem and leaves)
- 3 large carrots, cut in half (no need to peel unless you want to chop for soup)
- 1 handful fresh herbs (such as sage, rosemary, thyme, and parsley)
- 1 bulb garlic, sliced in half (no need to remove the peel)
- 1 tablespoon whole peppercorns
- Calories: 274 kcal
- Carbohydrate: 8 g
- Protein: 28 g
- Fat: 14 g
- Saturated Fat: 1 g
- Sodium: 1211 mg
- Fiber: 2 g
- Sugar: 3 g
- Serving Size: 1 serving
- Prepare the ingredients. Place whole chicken into a large stockpot. Sprinkle chicken with salt and poultry seasoning then add the onion, celery, carrots, fresh herbs, garlic, and peppercorns.
- Cover the chicken with water. Cover the chicken and vegetables with water, filling the pot about 1 inch above the top of the chicken.
- Cook. Bring to a boil then reduce to a simmer. Cook for 1 1/2 hours or until the internal temperature of the chicken is 165° F. Using a slotted spoon, remove the vegetables into one bowl and the chicken to another. Once cooled slightly, remove the skin and chicken from the bones.
- Strain the broth. Using a fine-mesh strainer over a large bowl, strain the liquid. Store in airtight container in the fridge for 3-5 days or freeze for later.
How to Boil Chicken
Provided by: wikiHow
Yields: 0 servings
Number of ingredients: 5
- Whole chicken or chicken pieces
- Liquid (such as water, stock, or apple cider)
- Vegetables (like onions, carrots, and celery)
- Fresh herbs (such as thyme, dill, parsley, or oregano)
- Assorted spices of your choice (like ginger, cumin, and paprika)
- Place your choice of chicken into a large pot. If you'd like to boil a whole chicken, put it into a large stockpot that's at least 8 US quarts (7.6 L) in size. To boil pieces of chicken, put as many as you'd like to cook into a big pot so the pot is about 3/4 full. If you're making chicken for several people, plan on serving a couple of pieces for each person. For example, plan on boiling 1 thigh and 1 drumstick for each person you want to serve. 1 whole chicken will generally serve 4 to 6 people. You can use boneless skinless chicken breasts or thighs to save time or boil bone-in chicken with the skin on for more flavor.
- Pour in enough cold water or stock to cover the chicken. The amount of liquid you need will depend on how much chicken you're boiling and the size of your pot. Although you can use water to boil the chicken, using vegetable or chicken stock will give your chicken a lot of flavor.Tip: Although you can cook chicken in red or white wine, you should poach the chicken at a lower temperature instead of boiling it. Boiling the chicken in wine can make the chicken tough and destroy the delicate flavors in the wine. Boiling in apple juice or apple cider is another great way to add subtle flavor to the chicken.
- Put a handful of fresh herbs into the pot. Think about how you're going to be serving and seasoning your final dish. Then, rinse a few sprigs of fresh herbs that will complement the meal and add them directly to the pot without chopping them. You can add a handful of parsley, oregano, thyme, or bay, for every 3 or 4 pounds (1.4 or 1.8 kg) of chicken. For example, if you're using the boiled chicken to make a cold chicken salad, add fresh tarragon to the pot. Use a combination of herbs to give the chicken a greater depth of flavor.
- Add a variety of vegetables to create a rich flavor. You can put in 2 or 3 vegetables for every 3 or 4 pounds (1.4 or 1.8 kg) of chicken. If you're using aromatic vegetables with a peel, chop them into wedges and add them to the pot along with other aromatic vegetables. Try using:Variation: For a slightly sweet or citrusy flavor, add an apple or the peel of 1 lemon. Garlic Onions Celery
- Customize the flavor of the chicken by adding spices. You should season the liquid with plenty of salt to help the chicken become tender. If you're only boiling a few pieces of chicken, try using about 1 teaspoon (5 g) of salt. For a large stockpot full of liquid, use around 1 tablespoon (15 g) of salt. Play around with adding any of these unique spices for 3 to 4 pounds (1.4 to 1.8 kg) of chicken: 1 to 2 dried chilies 1 teaspoon (3 g) of whole peppercorns A 1 inch (2.5 cm) piece of fresh ginger 1 teaspoon (2 g) of cumin 1 teaspoon (2 g) of paprika