How to Boil a Chicken
Are you ready to learn how to boil a whole chicken? It's not only easy, but frugal! Say hello to healthy protein, chicken stock and endless meal possibilities! There are 7 reasons why everyone should learn how to boil a chicken! Trust me, you won't regret it when you do! This method is gluten-free and clean eating friendly.
Servings: 6 people
- 1 small chicken (approx 3-5 lbs)
- 4 celery stalks
- 4 carrots
- 1 onion, quartered
- 4 garlic cloves
- 1 Tbsp sea salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried sage
- 10 cups water
Place all ingredients in a large pot and bring to a rolling boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for 45 minutes.
Remove from heat. Remove chicken from broth (it will try to fall apart on you) and let cool in colander.
Once it is cool, remove meat and chop into 1 inch pieces. Discard bones and skin. Strain broth and reserve.
You should have 3-4 cups of chopped chicken and 8 cups of homemade broth. Enjoy!
I always have a scrap bag in my freezer and whenever I cut off the end of an onion, peel a carrot, or cut the core out of a cabbage, I add the scraps to the bag. Once it is full, I make a broth with it.
If I have a whole chicken, I use that to make the broth. But I also love to save the bones from a store-bought rotisserie chicken and use that with a full gallon-sized Ziploc of veggie scraps and 10 cups water to make broth.
I try to only use organic vegetable scraps for making broth since you are using the whole vegetable (including peels and such). I typically like to buy the more natural rotisserie chickens that you can get from the local market when I am going to make broth with it. But just do the best you can with what you have!