This easy boiled whole chicken recipe gives you tender, juicy meat and a binus pot of flavorful homemade broth. It's perfect for meal prep, requires almost no prep work, and makes the best shredded chicken for soups, salads, and quick dinners.
I often boil a whole chicken for meal prep because it's an easy way to make several meals at once. One chicken can easily feed a family of 4 for 2 days.
You can freeze the leftover shredded chicken or broth for later, making weeknight dinners even faster.
If you are looking for a smaller batch chicken broth, try my rich chicken thigh broth recipe. And if you need a recipe for a perfectly roasted chicken, you'll love trying my whole roasted chicken in oven bag recipe or spatchcock chicken.
Jump to:
- Why you will love this recipe
- Ingredients
- How to boil a whole chicken
- How long does it take to boil a whole chicken
- Can I boil whole frozen chicken from frozen?
- Recipe tips
- Recommended equipment
- How to use boiled chicken
- How to store boiled chicken
- How to store the broth
- How to pick a good chicken?
- Common questions
- Other simple chicken recipes
- 📖 Recipe
- 💬 Comments
Why you will love this recipe
- No chopping required.
- Super juicy, tender chicken.
- Easy one-pot meal prep.
- Budget-friendly and makes a lot.
- You get both shredded chicken and a lot of broth.
Ingredients
- Whole Chicken: I prefer using organic whole chicken for this recipe.
- Carrots: Fresh large or medium-size whole carrots, washed and peeled.
- Celery: Adds flavor to the broth.
- Parsnip: You will need one whole parsnip root. If you do not have one, just add one extra carrot instead.
- Onion: Yellow or white onion will work great.
- Garlic: a few peeled whole garlic cloves
- Bay Leaf: Add a few bay leaves for flavorful broth.
- Whole peppercorns: Whole black peppercorns will bring some slight flavor without making the broth spicy. I usually add ground black pepper for serving.
- Other aromatics: When I have fresh thyme rosemary on hand, I also add it to the pot.
- Salt: I usually add a moderate amount of salt. You can add more later to your broth and chicken.
How to boil a whole chicken
Initial boil. So first, add chicken to the large stock pot with the lid. Pour enough water to cover it. Place it on the stove and bring it to boil. Let it boil vigorously for 2-3 minutes. Turn off the heat. Using two forks, carefully take out the chicken and set it aside. Drain the hot water and rinse the pot to get rid of any film and residue. Place the chicken back in the rinsed pot.
NOTE: It helps make your broth clear and get rid of any extra fat, froth. If you do not do the initial boil, you will need to use a skimmer spoon to remove the brown froth.
Add vegetables and aromatics. Now. add peeled whole carrots, peeled whole parsnip, cut in half celery ribs, and peeled half of the onion. No need to chop anything. Add salt, whole peppercorns, and bay leaves.
Simmer. Add filtered (or tap) water. Add enough to cover the chicken but if legs or wings slightly go above the water it is OK. Bring everything to boil, cover and simmer on the lowest setting of your stove for about one hour (see how long does it take to boil whole chicken paragraph below). If your broth looks boiling on the lowest setting, partially uncover it and cook. It needs to gently simmer the whole time, meaning you will see only a few small bubbles on the surface from time to time.
Check - after one hour, inert instant thermometer to check if the chicken got fully cooked. If it shows at least 175°F, your chicken is fully ready. Let the chicken stay inside the pot for another 15 minutes to cool down a little bit.
Separate - Now, take out the chicken for further usage. Discard the veggies and bay leaves. Strain the broth using a stainless still strainer. Pour the broth into the jar with the lid. You can discard the peppercorns or keep them in the broth.
How long does it take to boil a whole chicken
The cooking time depends on the size of your chicken. The larger the chicken, the longer it will take to fully cook. As a general rule, a thawed chicken needs about 15-20 minutes per pound. Bellow is an approximate time guide based on weight.
Always chicken for doneness by using the meat thermometer. The chicken is fully cooked when the thickest part of the breast of a thigh reaches 165°F
- 3.5lb-4lb (thawed whole chicken) - boil for 50-65 minutes
- 4.5lb-5lb (thawed whole chicken) - boil for 65-80 minutes
- 5.5lb-6lb (thawed whole chicken) - boil for 95-110 minutes
Can I boil whole frozen chicken from frozen?
Yes, if you have no time to thaw the chicken, you can boil it from frozen but it will take about 50% longer time to cook it from frozen.
When boiling frozen chicken, add 25-30 minutes per pound of weight.
- 3.5lb-4lb (frozen whole chicken) - boil for 75-85 minutes
- 4.5lb-5lb (frozen whole chicken) - boil for 95-105 minutes
- 5.5lb-6lb (frozen whole chicken) - boil for 115-125 minutes
Always check if meat is cooked by making sure the internal temperature of the thickest part reaches 175°F.
Recipe tips
- For clear broth: Bring the chicken to a rolling boil, boil for a few minutes. Drain the water, rinse the chicken and the pot quickly to remove any froth. Refill it with fresh water before continuing .
- Add whole or halved vegetables: Add whole peeled or unpeeled carrots, onion, celery for flavorful broth without extra prep.
- Keep the heat on low: the broth should simmer very gently, you can partially cover the pot with a lid if needed.
- Use an instant-red thermometer to check for doneness. If you do not have one yet, slice the chicken in the thickest part and check if the juices run clear.
Recommended equipment
- Large Stock Pot: I like to use my stainless steel stock pot or a dutch oven.
- Food Thermometer: The best way to make sure the chicken is not over cooked or under cooked.
- Mash Strainer: But sometimes veggies over boil and fall apart, so I like to strain the broth before storing.
How to use boiled chicken
Serve it a main dish: You can serve it straight from the pot or rub the chicken skin with oil, herbs and salt and place it under the broiler for 5 minutes to crsip up the skin.
Repurpose for other dishes: let the chicken cool down, and shred the meat to use in classic chicken salad, for tacos, enchiladas, soups, and so on. You can basically use this tender chicken in any recipe that calls for cooked chicken chicken.
Broth: You can use broth to make chicken soups, stews, sipping, or to cook your rice, grains and potatoes.
How to store boiled chicken
Refrigerate: shred or cut the chicken (your preference). Transfer the meat to an air-tight container and store it in the fridge for up to 3 days.
Freeze: If you do not plan on eating the chicken within the 3 days, I recommend shredding it and placing it in portions in freezer-friendly bags to store it in the freezer for up to 3 months.
How to store the broth
Refrigerate: I always transfer my broth into the large jar and store it in the fridge for about 3 days.
Freeze: this recipe can make about one gallon of broth, so I recommend freezing some of it for later use. You can freeze portions of it in freezer-friendly Ziploc bags or ice tray cubes (transfer to bags after it fully freezes in the tray).
How to pick a good chicken?
Here is what to look for when picking the whole chicken at the store:
- Appearance: the chicken should have a plum body with pale or yellow skin.
- Firmness: the meat should feel firm to the touch.
- Packaging: ensure that packaging has no tears or leaks. It also needs to be cold to touch.
- Expiration: always check the "sell-by" or use-by" date. Choose the bird with the furthest expiration date. They usually put those toward the back of the shelve, while those with earlier expiration dates are placed at the front.
- Certifications/Labels: I always choose chicken with labels such as "organic," "free-range," and "no antibiotics ever." Those have slightly higher prices per pound. But the quality of meat is much better, especially if you are going to use the broth.
Common questions
For a whole chicken, boil it for about 20 minutes per pound. For instance, a 4-pound chicken would need approximately 80 minutes of boiling. Always ensure the chicken reaches an internal temperature of 165°F.
For a frozen chicken, boil it for about 30 minutes per pound or until it reaches the safe internal temperature of 165°F (74°C).
Yes, you can freeze cooked shredded chicken for up to 3 months. Once the chicken is cooked and shredded, let it cool down completely. Then, pack it in a freezer bag, label it with the date, and place it in your freezer. You can also similarly freeze the chicken broth.
Other simple chicken recipes
📖 Recipe
How to Boil Whole Chicken
Equipment
- 1 large stock pot
- 1 kitchen instant thermometer
- 1 set of measuring spoons
Ingredients
- 1 whole chicken
- 8-10 cups water (for the first boil, when water will be discarded)
- 8-10 cups filtered or tap water or as needed
- 2 carrots, washed and peeled
- 1 small parsnip, washed and peeled
- 2 celery ribs, washed and trimmed
- 1 small yellow onion, peeled
- 2 garlic cloves, peeled
- 2 tablespoons salt, to taste
- 2-3 bay leaves
- 8 whole black peppercorns
Instructions
- Add a whole chicken to the pot. Add enough of tap water to cover the chicken. Bring to rolling boil and let it boil for 2-3 minutes. Take it off the heat. Carefully, take out the chicken and set it aside. Dump the water and rinse the pot. Rinse the chicken briefly in cold water as well.
- Add the chicken back to the pot. Then, add whole peeled veggies, salt, bay leaves and whole peppercorns. Add clean water. You may need more or less of water, as much as it needs to cover the chicken.
- Cover with a lid and bring everything to a boil. Turn the heat on the lowest setting and let it gently simmer for about one hour or until the chicken is fully cooked. You can partially cover the pot if needed to the chicken simmers, not boils.
- Remove the chicken and let it cool down. Now, you can serve it or shred it to use later in other recipes. Use a mesh strainer to strain the broth. Taste the broth and add more salt if needed. Transfer the broth to the jar or a container and store it in the fridge for up to 3-4 days or freeze it for up to 3 months. The chicken can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Notes
- I like to discard the initial boil water, so the broth comes out clear. If you skip the step, you will need to skim the fat and any foam during the cooking process.
- If the chicken and broth continue to boil vigorously even on the lowest stove setting, slightly open the lid to reduce the intensity of the boil. It should be simmering very gently.
- you can freeze shredded chicken and the broth separately in portions for up to 3 month.
hugh says
do you then use bones to make stock?
Nataliia says
Yes, sometimes I save the bones to make the stock. Just add whole carrot, celery onion, salt, bay leaf and simmer for low for a few hours. If you have instant pot it takes only one hour to make a good stock from the bones.
Julia Baldea says
I am thankful for this old fashioned simple recipe for homemade chicken broth. My children love the tender meat even just by itself!
Nataliia says
I am so so happy that the recipe was a success, and thank you so much for your review. I am the same way and eat boiled chicken by itself quite often. Simple and delicious.
Harley Rider says
Hi Nataliia,
Your recipe makes an excellent broth. I pick the chicken then throw the whole carcass and skin in the pot with a couple more veggies and boil for another 2 hours. Makes my chicken creamy wild rice soup a stand out.
Thanks, Happy Cooking to ya.
Nataliia says
Hi Harley, thank you so much for your amazing feedback. Chicken creamy wild rice soup sounds delicious, I need to make one soon too.
Martir says
I am NOT a boiled chicken fan! This recipe is delicious. I am a convert. Thank you. My chicken an dumplings will be great on this cold day. Thank you again
Martie
Nataliia says
Thank you so much for your review. It makes me so happy you enjoyed the chicken. Chicken and dumplings sounds delicious as well.
Rosabell Edwards says
Such a good way to make chicken literally fall of the bone. Strain the broth, refrigerate it. The fat will float to the top for easy removal. You have healthy broth and tender chicken for endless recipes (chicken soup, chicken and dumplings, chicken salad, chicken to top a green salad, to name a few). One of the best ways to eat healthy. Grandma would be proud. Love it!
Nataliia says
Thank you so much for such a beautiful review. I completely agree with you and about using the meat in any recipe throughout the week.
Ava says
I cooked the chicken for an hour as mentioned in the recipe and it turned out to be rubbery and completely overcooked. The broth was also not salty enough when adding 2 tsp of salt. Not the best recipe.
Ava says
60 mins was way too long for the chicken and it turned out to be chewy and dry. 2 tsp of salt is not nearly enough.
Nataliia says
Thank you so much for your feedback, I am so sorry it turned out dry. The cooking time depends on the size of chicken, it is fully cooked when the internal temperature reaches 165°F (my recipe instructs to boil for about one hour or until the internal temperature reaches 165). It is also very important to simmer it on the lowest heat. As for the salt, I recommend adding minimum for those who will be using the broth in soups later, so it is easier to adjust later in case if you add to the soup salty ingredients such as store-bought rotisserie chicken or sausage.
B says
I NEVER rate a recipe on the internet. This one earned the effort. I typically watch chicken prices (because I make a lot of soup and chicken salad for seniors). When I find a good price, I cook all the chicken immediately and then I have a use for veggies I haven’t eaten (broth) and the result is broth and chicken.
This recipe is EASY. The trick of the 2min initial boil is worth the whole recipe. The resulting broth is the best I’ve ever made (I added fresh herbs from the kitchen garden).
The recipe is simple and relatively hands free.
I recommend considering the chicken size against the cooking time.
Also, a little hack if you want chopped chicken. Debone it and throw it all in the kitchenaid mixer with the paddle attachment. DO NOT WALK AWAY. You’ll have shredded chicken in seconds.
Nataliia says
I am so happy this recipe was a win. I use this method all the time to prep my chicken and broth. Thank you so much for your feedback and extra tips!