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 have a frozen whole chicken and no time to thaw it. Will this change the time to cook by much as well as the texture or flavor of the chicken?
Hey Nicole, I think the time to cook it may need to be extended an hour or so. However, I don’t think the texture will be affected, however, I have not tried using a frozen bird. Best of luck! Will you pretty please let me know how it turns out? 🙂 Happy Eating!
Of course! I’m excited to try this as well as many more recipes you have!
Well Welcome Welcome!! 🙂 I am excited to have you here and trying all the delicious recipes featured here at G&S.
Hello, I’m a single male and I love to cook. I did this and I loved the way it came out. I had enough chicken to make chicken salad sandwiches, chicken soft tacos, and chicken soup. What I did was the broth was pour it into ice cube trays and now when I need to add flavor to something I just used a few of those. It’s really easy when someone comes over and I cook dinner…they always comment on the flavor. Your recipe saves money and time. Thank you.
Hi Steven! Thank you so much for sharing your recipe experience and the neat kitchen hack about freezing the broth in an ice cube tray. That is genius! Blessings to you and happy cooking!
I have some going right now for chicken and dumplings, as well as egg drop soup, its always better when I have made it myself, though that may be my pride talking, haha.
I agree! Homemade is always best. 😉 Mmmm, I am dreaming of chicken and dumplings right now!
Straight forward and easu recipe. I used the chicken and broth to make chicken mole, delicious. Thank you!
Yum! Thank you so much for trying it. Your chicken mole sounds delish! Happy eating, Greg!
Somehow I am not seeing the boiled chicken recipe help exclamation point
Hey Diane 🙂 The recipe is at the bottom of the article. I hope you enjoy it!
Just attempting this but the water doesn’t cover the chicken, is that ok? So excited to have this recipe and to have found this site.
Thank you
Carolyn
Hi Carolyn! So glad you are giving this recipe a try 🙂 I usually try to cover the chicken with at least a thin layer of water , but if your pot isn’t big enough just make sure your lid is on and try to rotate the chicken a few times. You’ll have to let me know how it goes!
Hi Sammi my name is Diana after reading about50 different opinion I’m still confused on what to do. Would greatly appreciate your advice. I boiled a whole chicken in a big pot of water 5lbs. Boiled it for a few hours only let it sit out maybe half hour then put the whole chicken and the water I boiled it in into the refrigerator with cover over it. Im sure the6fat is sitting at the top harden. Ready to be taken out then put my vegetables in and cook it for it for a few hours. Just worried now that it wasn’t a good thing to leaving the whole chicken sitting in the broth. Can you please tell me if good or bad would appreciate it. Email id [email protected]. thank you.????
Hi Diana,
I think leaving the chicken in the broth overnight is fine. I assume you are making a soup with it and will shred the chicken and let the veggies soften. Hopefully it tastes wonderful! I expect it will. 🙂
I do the same thing! I always use half the chicken in a soup & reserve the rest for something else. Homemade boiled chicken is so delicious & surprisingly easy, I’m always surprised that more people don’t do it!
Hey Alexis! I am now surprised that more people don’t boil a chicken, but years ago I never even knew to do it! lol Enjoy all those chicken recipes 🙂
Keep the bones and continue the broth overnight in the crockpot for *bone broth* – it is so good for you, as in can help when you are sick! The broth becomes gelatinous when cooled and is full of vitamins and minerals. Make a super garlicky chicken soup with it and kick a cold right in the butt. 🙂
Thanks Samantha! Great idea! I have yet to make bone broth…I have researched it and think it sounds great I just haven’t done it yet. I appreciate the gentle reminder to give it a try 🙂
Love this! Such beautiful photos too! Thanks so much for sharing this with us at Savoring Saturdays! Hope you’ll join us again tomorrow.
I also take the chicken off the bones and put the bones and skin back in and continue boiling the broth till the bones have totally fallen apart (at least one more hour). There are so many good nutrients in the bones. Boiling chicken is so versatile. I add different herbs too, depending on what I have fresh in the refrigerator. Thank you for posting this. People are amazed when they see how good chicken can taste and how SPECTACULAR homemade broth is.
I totally agree! There is nothing better than homemade broth. If only more people knew how easy it is to make!
I did boil chicken & veggies today while at work, it appears the bones & everything disappeared- I kno the bones are good for you but are they supposed to melt away? Is it ok to eat?
Oh Debbie, I have never had that happen before. To be honest, I am not sure if it safe to eat or not. I did find this link, it may be helpful to you: http://www.paleohacks.com/bone/can-i-cook-bone-broth-repeatedly-until-the-bones-are-completely-disolved-26233 You have me stumped!
Now I TOTALLY want to boil a chicken. It’s been a while.
Pinned to my Deliberate Food board.
Thanks for sharing (and for linking up to the #SHINEbloghop).
Wishing you a lovely day.
xoxo
Oh I am so glad we could remind you to do this again! With all the great recipe ideas out there, I know I sometimes stop doing the old tried and true recipes I have always loved too 😉 Blessings to you!
Boiled chicken is one of my family’s favorites! Your recipe includes a few tasty things that mine doesn’t, I can’t wait to try it! Pinning!
The broth and tender chicken that this recipe makes is to die for! I hope you do try the recipe and let us know how it turns out.
Very useful post, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Thanks for the tips on keeping the veggies scraps. Organic vegetables are expensive so it’s nice to know that I am using them to their fullest. I still struggle with not being “grossed out” by meat that looks like where it came from. I’m getting better because I know I really should get over it, but it does take time. I appreciate you linking this up at Let’s Get Real and look forward to many more tips.
I hear ya, Christina! I was completely grossed out by preparing a whole chicken…until I did it! Trust me, you can do it too! Thanks for stopping by!
I love boiled chicken! Thanks for sharing at #HomeMattersParty!
Sammi, I am so proud of you for diving headfirst into the chicken boiling world! I learned how to boil a chicken from my mama who learned it when she was living on the farm in her early 20’s. It is such a valuable cooking technique, and frugal to boot. That broth is pure gold!
Thanks for teaching me how to do this years ago! I should have known, your mom taught you 😉 Maybe she will teach me how to make homemade pies next, she kind of has to, she offered and I am not going to forget 😉