Learn how to boil a whole chicken to get super juicy and flavorful meat and a bonus jar of nutritious broth. This recipe is fast, does not require chopping, and makes the juiciest shredded chicken with lots of healthy broth.
I often boil a whole chicken for meal prep. It can feed a family of 4 for 3-5 days.
You can easily freeze the leftovers of shredded meat and broth for later use.
If you are looking for a smaller batch chicken broth, try our rich chicken thigh broth recipe.
If you prefer roasted chicken, consider trying our whole roasted chicken in oven bag recipe or spatchcock chicken.
Boiling chicken whole is one of the healthiest and easiest ways to prepare your chicken. Try it next time you buy one.
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
- How to boil frozen chicken
- Tips for success
- 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
- it does not require chopping.
- the meat comes out so juicy.
- it is economical and you can use the chicken and broth later in so many ways (soups, salads, roasting, baking, sandwiches).
- just with one chicken and a few other affordable ingredients, you will have a bunch of shredded chicken meat and a large jar of amazing sipping broth.
- When you or your family are sick, this is the best recipe to make. Minimum efforts and maximum nutrition to help you feel better.
Ingredients
- Whole Chicken - I always get an organic whole chicken. It does not cost much more than conventional but tastes better and it is healthier, especially if you are also making some broth.
- Carrots - Fresh large or medium-size whole carrots, washed and peeled (optional).
- Celery - Celery will add great nutrients and 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 - few peeled whole garlic cloves
- Bay Leaf - Add a few bay leaves for a subtle flavor of mint and pine.
- Black Peppercorns - Whole black peppercorns will bring some gentle heat, giving a full-body flavor without over spicing the broth.
- 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. Dump the hot water and rinse the pot to get rid of any film and residue. You can also rinse chicken in cold water. Place the chicken back in the rinsed pot.
NOTE: It is needed to make your broth clear and to 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 Other Ingredients - 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. 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, uncover it and cook uncovered. 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
It's not a secret that the bigger the chicken, the longer it needs to boil to get cooked. Below is the approximate time per chicken size for you to refer to. But it always depends, so make sure to always visually check if the meat is no longer pink inside or use a kitchen thermometer.
When boiling a thawed whole chicken, we add 15-20 minutes per pound of weight.
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
How to boil frozen chicken
You use this method to boil tender and juicy chicken from frozen (no thawing required). It will take a longer time to cook it from frozen.
When boiling frozen chicken, we add 20-25 minutes per pound of weight.
3.5lb-4lb (frozen whole chicken) - boil for 70-80 minutes
4.5lb-5lb (frozen whole chicken) - boil for 90-100 minutes
5.5lb-6lb (frozen whole chicken) - boil for 110-120 minutes
Times may vary depending on a lot of factors. Always check if meat is cooked by making sure the internal temperature of the thickest part reaches 175°F.
Tips for success
- dump the first boil water to get rid of any chemicals and so you do not have to worry about the removal of the brown foam on top.
- add whole peeled vegetables.
- cook uncovered if the broth keeps boiling - it needs to simmer very gently on the lowest stove setting.
- use an instant thermometer to check if the chicken reached the safe temperature (175°)
- add 15-20 minutes of boiling time per pound of weight.
- if boiling a whole chicken from frozen, add 20-25 minutes per pound of weight.
Recommended equipment
- Large Stock Pot - I always use my stainless steel large pot. Stainless still is the least toxic material for cooking. You can also use a dutch oven to boil the whole chicken.
- Food Thermometer - you can just visually check if the meat is cooked, by cutting the chicken. But why guessing, when you can just get a cheap instant thermometer and not ever worry about under-cooked or over-cooked meat.
- Mash Strainer - this broth comes out clear and the vegetables are boiled whole, so lots of times I do not even need to strain it. But sometimes veggies over boil and fall apart and I like to strain the broth before storing.
How to use boiled chicken
Roast - When the chicken is cooked, take it out and let it air dry a little bit. Rub it with your favorite spices, butter, and olive oil and roast at 400°F for 15-20 minutes or until the skin gets crispy.
Shred - let the chicken cool down to safely handle it and shred the meat to use in salads, enchiladas, soups, and so on. Use this perfect tender chicken in any recipe that calls for shredded chicken.
Freeze - if you are a small family and you will no eat it in 3 days, shred the chicken and freeze it in portions in Ziploc bags for up to 3 months.
Broth - do not discard the broth. Strain it and store in the fridge for about 3 days or freeze it in ice cubes for up to 3 months. This broth is amazing for sipping on a cold day or when you are sick or great for making soups and stews.
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 will not be able to consume the chicken within 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 to 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. if the shelve at the store behind.
- 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
- Chicken breast in cast iron pan
- Air fryer frozen chicken wings
- Baked chicken wings
- Boiled chicken thighs
- Boiled chicken legs
- Chicken meatballs soup
📖 Recipe
How to boil whole chicken
Equipment
- 1 large stock pot
- 1 kitchen instant thermometer
- 1 set of measuring spoons
Ingredients
- 1 whole chicken
- 1 gallon tap water (for the first boil, when water will be discarded)
- 1 gallon filtered water (or tap), which will be the broth or as needed
- 2 carrots, washed and scrubbed
- 1 small parsnip, washed and scrubbed
- 2 celery ribs, washed and cut in halve
- 1 small yellow onion, peeled
- 2 garlic cloves, peeled
- 2 teaspoons salt, to taste
- 2-3 bay leaves
- 10 whole black peppercorns
Instructions
- Add a whole chicken to the pot. Add enough of tap water to cover the chicken. Bring to vigorous boil and let it boil for 2-3 minutes. 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. See note below*.
- Add the chicken back to the rinsed pot. Then, add whole peeled veggies, salt, bay leaves and whole peppercorns. Add a gallon of filtered 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. See note below*.
- Remove the chicken and let it cool down. Now, you can serve it or carve and shred it. for storage. Discard the veggies. Use a mesh strainer to strain the broth. Transfer clear broth to the jar or a container and store it in the fridge for up to 3-4 days.
Notes
- if you do not want to have to remove the brown froth that will appear on top, dump the first water you boiled the chicken in.
- 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.