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.
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!
- 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
- 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.
2. Combine. Add the vegetables and herbs to the pot.
3. Boil. Submerge the ingredients in water. Then, place a lid on top and bring the liquid to a boil over high heat.
4. Simmer. Reduce the heat to medium-low, and simmer covered until the chicken cooks through.
5. Cool. Carefully remove the chicken from the pot and set it aside to cool. This takes about an hour!
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:
Common Questions
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.
We recommend keeping the pot covered to promote even cooking. However, if needed, you can crack the lid to allow steam to escape.
You can store leftovers in an airtight container in the refrigerator for up to four days. Or, freeze them for up to 2 months.
More Chicken Recipes
How to Boil a Whole Chicken Recipe
Equipment
- 1 knife
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
Nutrition
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I love that nothing is wasted in this recipe! Next time, I’m cooking down the bones for longer to make bone broth.
After boiling is it ok to bake it
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. 🙂
I’ll give this a go but it’s very certainly not how my grandma ever made chicken as stated in reasons
The best way to boil a chicken and to save money on groceries! 🙌🏼
Awww, I agree! Thanks! Happy eating!
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! 🙂
Thanks Matthew! SO glad you have made this recipe your own and shared it with us. Happy eating!
I use this recipe as a guide to boiling chicken. I add things & make more of a stew. It has changed my life.
Hi Will! That’s wonderful! I love it when others take my recipes and make them their own. Well done. 🙂 Happy eating!
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
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/
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
Kim, I don’t think that is silly at all! I think it is genius actually. Thanks for sharing your raw chicken experience. 😉 Happy Cooking!