How to Boil a Whole Chicken Recipe
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!
Servings: 8 people
Calories: 224kcal
Cost: $10.00
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
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: 1serving | Calories: 224kcal | Carbohydrates: 1.4g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 101.5mg | Sodium: 52.5mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
