boiled whole chicken

This boiled whole chicken recipe will show you how to boil whole chicken that is tender, juicy, flavorful, and delicious. This recipe is easy, straightforward, and quick taking less than 60 minutes to cook. It can then be shredded, fried whole, roasted, or baked after boiling.

Boiled Whole Chicken (How To Boil Whole Chicken)

chicken

Onion

Thyme

Curry powder

Black pepper

Salt (to taste)

leaves

Remove any giblets inside the chicken.Put the whole chicken in a pot. Add thyme, curry powder, black pepper, onions, bay leaves, and salt.

Add water into the pot to be on the same level as the chicken or an inch above the chicken.

Cover the pot and leave the chicken to boil on medium then low heat for 45-55 minutes or until well cooked.

When it is cooked, take the chicken out of the broth.Leave it to rest for 10 minutes before serving it or you can go ahead and bake, broil or grill the chicken if you desire.

Poaching a whole chicken is one of the easiest and most economical things to make.  You&#39;ll get savory broth and silky shredded chicken for savory soups, chicken salads, sandwiches, and much more.

Tender Poached Whole Chicken

salt

Water

onion

garlic (peeled (optional))

Fresh Rosemary or Thyme leaves

- 1 leek (chopped)

carrots

celery

First, check if the chicken doesn&#x27;t have any giblets in the cavity. If so, remove it, and set it aside.

Use paper towels to pat-dry the whole bird, including the cavity. Take the giblets out of the small bag and pat-dry as well.

Place the whole chicken and the giblets (except liver) in a large, deep stockpot—the chicken has to fit in the pot comfortably.

If using, add either veggie scraps or freshly chopped vegetables and herbs like Rosemary or Thyme leaves, onions, carrots, leeks, and celery. I don&#x27;t always add garlic, but that&#x27;s an option too.

Then add enough water to cover the whole chicken with a depth of two inches.

Add one tablespoon of salt.

Cover the pot and bring to a boil on medium/high heat. As soon as the water has come to a boil, immediately lower the heat to a very slow but steady simmer—a few bubbles should rise now and then steadily but gently. Then partly cover the pot.

Cook for about 60 to 90 minutes or until the chicken is fully cooked and the meat almost falls off the bone. Turn over the chicken at least once during the cooking process.

Now and then, you might see a froth (protein scum) coming up to the surface. Skim it off with a ladle and discard.

When done and the chicken is very tender, use tongs (I also like to use a slotted spoon in the other hand to support the chicken from below) to transfer the whole chicken from the pot to a large bowl or shallow container. Cover and set aside until it&#x27;s cool enough to handle.

Strain the liquid through a sieve and discard any vegetables if used.

You can use all or some of it to make a soup or reserve the broth for later.

If you want to reserve it for later, transfer it to individual-sized airtight containers and allow it to cool first before storing it in the fridge or freezer.

When the chicken is cool enough to handle, use your fingers to separate any chicken meat from bones and skin. Discard the bones and skin.

Shred big pieces of meat with your hands into smaller chunks, or use a fork to pull the meat apart. Use the meat immediately to make a chicken salad or in sandwiches, or store it in airtight containers in the fridge for up to 3 or 4 days for later use.

Can't thank you enough for posting this.  What a superb foundation recipe for such a plethora of great hot or cold dishes; great for variety not only in family meals, but also for people who live alone and all too often, do not take the time to prepare healthy meals.

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Boiled Whole Chicken (How To Boil W...

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Top 2 boiled whole chicken recipes from across the web

The most viewed boiled whole chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Boiled Whole Chicken (How To Boil W...

Tender Poached Whole Chicken

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