How to Boil a Whole Chicken

Learn how to boil a whole chicken with just a handful of ingredients in just over an hour. With this failproof method, you can have a versatile protein source to add to a variety of meals throughout the week! 

Looking for more chicken recipes? Try our 5-ingredient creamy chicken and rice bake and bruschetta chicken, too. 

Shredded chicken on a white platter and three jars or homemade chicken broth.

Learning how to cook a whole chicken was truly a game-changer for us when it came to weekly meal prep. Not only is it super budget-friendly, but it’s also simple to do and makes more than enough for several meals. Plus, with our tried-and-true method, it always turns out juicy and full of flavor! 

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for how to cook a whole chicken. Please be sure to scroll down to the recipe card for the complete details! 

Labeled ingredients on a white marble countertop for boiling a whole chicken.
  • Chicken – Obviously, you need a chicken! Use a four to seven-pound chicken for the best results. 
  • Veggies – Celery, whole carrots, onion, and garlic infuse the meat with a savory, sweet, pungent taste. Think of it like cooking the chicken in vegetable broth. 
  • Herbs and Spices – Salt, pepper, dried thyme, dried rosemary, and parsley add a delicious herbaceous taste. 

How to Boil a Whole Chicken 

A raw whole chicken in a large stainless steel soup pot.
  1. Prepare the chicken. Start by discarding the neck and giblets from the cavity of the chicken. (Use these to make chicken broth!) Then, transfer the chicken to a 6 quart or larger stock pot. 
Parsley, onion, carrots, garlic and celery sitting on a raw whole chicken in soup pot.

2. Combine. Add the vegetables and herbs to the pot. 

Water, herbs, sliced veggies and a whole chicken in a large soup pot.

3. Boil. Submerge the ingredients in water. Then, place a lid on top and bring the liquid to a boil over high heat. 

A cooked whole chicken with veggies in homemade broth in a large stainless steel pot.

4. Simmer. Reduce the heat to medium-low, and simmer covered until the chicken cooks through. 

A cooked whole chicken on a white cutting board.

5. Cool. Carefully remove the chicken from the pot and set it aside to cool. This takes about an hour! 

Two cooked chicken breasts and shredded chicken on a white platter.

6. Serve. Shred and debone the chicken. Then, use it right away! 

Tip: Save the broth and leftover veggies, scraps, bones, skin, etc,. to make the most flavorful chicken stock you’ll ever taste.

Tips for Success

  • Make sure to use a large pot! We recommend at least a 6-quart pot. You want to make sure there’s plenty of room for the chicken and water, with space for it to rise and boil without overflowing. 
  • Use a meat thermometer. You’ll know your chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit. 
  • Don’t skip resting. Not only does letting the chicken cool make it easy to handle and shred, but it also allows the natural juices to redistribute, keeping the meat tender and juicy. 

Ways to Use 

You can enjoy boiled chicken on its own or with salads and sandwiches. Or, use it to make recipes like: 

A woman's hand using a large gold fork to get a piece of shredded chicken.

Common Questions 

How long does it take to boil a whole chicken? 

The exact cooking time will vary based on the size of your chicken. However, we find that 60 to 90 minutes is usually all we need. 

Should you boil a whole chicken covered or uncovered? 

We recommend keeping the pot covered to promote even cooking. However, if needed, you can crack the lid to allow steam to escape. 

How long does cooked chicken last? 

You can store leftovers in an airtight container in the refrigerator for up to four days. Or, freeze them for up to 2 months. 

Shredded chicken on a white platter and three jars or homemade chicken broth.

How to Boil a Whole Chicken Recipe

Sammi Ricke
Learn how to boil a whole chicken in a single pot using simple ingredients to create tender, juicy meat to add to all your favorite recipes!
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 15 minutes
Course Lunch, Main Dish
Cuisine All American
Servings 8 people
Calories 224 kcal

Equipment

Ingredients
  

  • 1 whole chicken (approximately 4-7 lbs)
  • 4 celery stalks, washed and cut into 4 inch pieces
  • 4 carrots, washed and cut into 4 inch pieces
  • 1 onion, quartered
  • 5 garlic cloves
  • handful fresh parsley or 1 teaspoon dried parsley
  • 1 Tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme (see notes)
  • 1 teaspoon dried rosemary
  • 8-11 cups water (see notes)

Instructions
 

  • Remove the chicken from the packaging and discard the neck and giblets found in the cavity of the chicken. Place the chicken in the bottom of a 6 quart stock pot.
    1 whole chicken
  • Add the vegetables, herbs, and seasonings to the pot.
    4 celery stalks, washed and cut into 4 inch pieces, 4 carrots, washed and cut into 4 inch pieces, 1 onion, quartered, 5 garlic cloves, handful fresh parsley, 1 Tablespoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  • Cover everything completely with water (see notes), place the lid on the pot, and bring to a boil over high heat.
    8-11 cups water
  • Once the water has come to a rolling boil, reduce heat to medium-low and simmer, covered, for 60-90 minutes. The cooking time will depend on the size of the chicken. Simmer until the chicken is cooked throughout and reaches an internal temperature of 165° F.
  • Carefully remove the whole chicken from the pot (the broth and chicken are very hot!) and allow it to cool for about an hour on a cutting board. Shred and debone the chicken and use it as desired for recipes.
  • Remove all the large pieces of vegetables and discard. Then pour the broth (you want to save it!) and remaining pieces through a colander into another stock pot or large bowl. Discard the remaining veggies, chicken skin/fat and herbs. Place the stock in jars, bags or silicone storage containers in the fridge or freezer (see notes).
  • Store for up to 4 days in the fridge or up to 3 months in the freezer.

Notes

Prep Tips – You can make this recipe without adding any veggies or herbs, but they really amp up the flavor of the meat and broth. Depending on the size of your stock pot and chicken, use enough water to completely cover the chicken. We use a 6 quart stock pot with a 6-7 pound chicken and need 11 cups of water. 
Cooking Tips – For ease, use a digital meat thermometer to check the doneness of the chicken after 60 minutes.  If desired, after cooking let the chicken sit in the broth until cool. Then remove the chicken and all the large pieces, then pour the broth and remaining pieces through a colander into another stock pot or large bowl. The little pieces of meat and bones and skin will be caught in the colander and it will be easy then to pick through and get the meat. (Let cool awhile or you could get burned.) I like to strain the fat off the top of the chicken broth with a spoon and discard, but that is purely preference.
Meal Prep Tips – A 7 pound chicken produces about 6 cups (28 ounces) of cooked shredded chicken and 11 cups chicken broth.
Storage Tip – Place the chicken in smaller containers/bags when in the freezer so you only thaw what you need for the particular recipe you are making. If placing chicken broth in glass jars to freeze, only fill ¾ full to allow for expansion.
Nutrition data is based on 28 ounces of shredded chicken and 11 cups broth divided into 8 servings.

Nutrition

Serving: 1servingCalories: 224kcalCarbohydrates: 1.4gProtein: 33gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 101.5mgSodium: 52.5mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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5 from 3 votes

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49 Comments

  1. 5 stars
    I love that nothing is wasted in this recipe! Next time, I’m cooking down the bones for longer to make bone broth.

    1. Hi Ron, there wouldn’t be a need to bake the whole chicken after boiling the chicken. However, you may take the cooked chicken meat of the bone and use it as desired in casseroles that are then baked. Hopefully this answered your question. 🙂

  2. Fantastic & simple recipe.

    I use this to make a Thai favourite of mine ‘Khao man gai’ (ข้าวมันไก่), which is the Thai variation of Hainanese chicken rice.

    The resulting chicken broth is great and plentiful, so why not cook your rice in it! 🙂

  3. Never thought of serving or eating “plain” boiled chicken – always thought of it as a step to something else like dumplings, salad, etc… trying to eat healthier. Now I can go healthier and easier at the same time. So glad I Googled boiled chicken and found you. Thanks

    1. Lynne, you kind words have been so good for my heart today. 🙂 I am so glad you have found this recipe too. We have actually boiled two chickens this week to have a surplus of homemade chicken noodle soup to enjoy. We needed comfort food! I actually wish we had some of that delicious tender chicken for this fall turkey (chicken) salad. I love the spices!! Blessings to you, Lynne. https://happihomemade.com/recipe/autumn-spiced-turkey-salad/

  4. This may sound “simply stupid”. I WAS finally able to “get over” preparing meat that looks and smells like where it came from! How? I bought a box of non-powder blue nursing gloves (the gloves that you throw away after one use)! I keep them in my kitchen, slide them on prior to opening the chicken. No more issues! Evidently, it was all in my “hands”. (makes clean-up non-intimidating, too!) Best of Health! Kim