Take the overwhelm out of making a whole chicken for the first time. Learn how to boil a whole chicken in a few simple steps. You’ll not only get tender, juicy chicken to serve for dinner but also flavor-packed chicken broth you can use in a different recipe this week – or freeze for later.
It can seem like a daunting task to boil a whole chicken in your home kitchen. Even as a mom who spends plenty of time in the kitchen, boiling a whole chicken the first time was intimidating!
We completely understand how you are feeling, which is why we are here to support you each step of the way. We put together a guide, including step-by-step instructions, tips, and frequently asked questions on how to boil a whole chicken.
You will be a pro after the first try. The juiciness and tenderness of your boiled chicken is sure to impress your whole family. Be sure to also check out our how to boil chicken guide.
Table of Contents
Ingredients
- 1 whole chicken
- 1 tablespoon coarse salt
- 1 tablespoon poultry seasoning
- 1 large onion, cut in half (no need to remove the peel)
- 4 ribs celery, cut in half (may include the stem and leaves)
- 3 large carrots, cut in half (no need to peel unless you want to chop for soup)
- 1 handful fresh herbs such as sage, rosemary, thyme, and parsley
- 1 bulb garlic, sliced in half (no need to remove the peel)
- 1 tablespoon whole peppercorns
- water
How To Boil A Whole Chicken:
- Prepare the ingredients. Place whole chicken into a large stockpot. Sprinkle chicken with salt and poultry seasoning then add the onion, celery, carrots, fresh herbs, garlic, and peppercorns.
- Cover the chicken with water. Cover the chicken and vegetables with water, filling the pot about 1 inch above the top of the chicken.
- Cook. Bring to a boil then reduce to a simmer. Cook for 1 1/2 hours or until the internal temperature of the chicken is 165° F. Using a slotted spoon, remove the vegetables into one bowl and the chicken to another. Once cooled slightly, remove the skin and chicken from the bones.
- Strain the broth. Using a fine-mesh strainer over a large bowl, strain the liquid. Store in airtight container in the fridge for 3-5 days or freeze for later.
How long to boil a whole chicken?
The time to boil a whole chicken will depend on the size and whether it is fresh or frozen. It takes approximately 1 1/2 hours to boil a 3-4lb fresh whole chicken. If the chicken is larger than 4lb, add 15 minutes per pound to the total cooking time.
Add 15 minutes to the total cooking time for a frozen chicken. It will take approximately 1 hour + 45 minutes to boil a 3-4lb frozen whole chicken. Like fresh, if larger than 4lb, add 15 minutes per pound to the total cooking time.
Recipe Tips and Tricks
- Consider the weight. Whole chickens come in different sizes – choose the size that best fits your family. Pick between a broiler, fryer or roaster whole chicken. Broilers weigh approximately 2-3lbs, fryers are typically 3-4lbs and roasters are around 5-7lbs.
- Cook over low heat. After bringing to a boil, simmer over low heat. This helps to create a juicy, tender whole chicken. Cooking over high heat will result in a rubbery whole chicken.
- Remove the fat. When cooking a whole chicken with the skin on, you will notice a layer of fat at the top. Skim off with a slotted spoon.
- Aim for flavor. The possibilities are endless when it comes to flavoring your chicken broth and whole chicken. In this recipe, we use onion, celery, carrots, garlic, and peppercorns. For the fresh herbs, we used sage, rosemary, thyme, and parsley. Stick with this flavor combination or swap with any vegetables and herbs that you have at home.
FAQs:
You know when the whole chicken is done boiling when the internal temperature of the chicken will reach 165° F. You will want to insert the meat thermometer into the thickest part of the chicken. We recommend the chicken thigh.
Yes. Cook the chicken until it reaches 165° F then remove from the heat. This will prevent the chicken from having a rubbery texture.
Yes, you can use chicken parts like chicken carcasses, wings, or thighs instead of a whole chicken if you prefer. It can also be a more cost-effective option.
Absolutely! You can add additional vegetables like leeks, parsnips, or even mushrooms to enhance the flavor of the broth. Just keep in mind that the primary vegetables listed in the recipe are carrots, celery, and onion.
Yes, you can adapt the recipe for a slow cooker or Instant Pot. Follow the cooking time and temperature recommendations for those appliances, as they will differ from stovetop cooking.
Recipes that use boiled chicken
Boiled chicken is juicy, tender and flavorful. It can be enjoyed as a main entree or be shredded for any chicken recipe.
Check out these delicious recipes to make with boiled chicken: Shredded Chicken Skillet Nachos, Old Fashioned Chicken Pot Pie, Shredded Chicken Quesadilla and Chicken Tostada.
We encourage you to savor the chicken broth by using it in any weeknight meal or putting in the freezer for later. Homemade chicken soup is our favorite way to use the chicken broth. Here is a quick & easy chicken soup recipe!
Quick Chicken Soup
- Place 10 cups of the strained chicken broth into the stockpot.
- Shred or dice the chicken into bite-sized pieces and add to the broth.
- Slice the carrots, celery, and onion into small pieces and add to the soup.
- Add additional steamed vegetables and cooked noodles or rice if desired.
- Taste and season with additional salt and pepper if needed.
Storage Instructions
To store boiled chicken, first, allow it to cool to room temperature. Then, place the chicken in an airtight container or a resealable plastic bag, ensuring that it’s sealed tightly to prevent moisture loss and contamination. Store it in the refrigerator for up to 3-4 days.
If you need to keep it for a longer period, you can freeze it. For freezing, wrap the chicken in plastic wrap or aluminum foil, place it in an airtight container or a freezer bag, and label it with the date. Frozen boiled chicken can be safely stored for several months, maintaining its quality for future use in soups, salads, or other recipes.
Other Ways to Cook Chicken:
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
How To Boil Whole Chicken
Equipment
- slotted spoon or tongs
- fine mesh strainer (optional)
- large bowl (optional)
- mason jars (optional)
Ingredients
- 1 whole chicken ✅
- 1 tablespoon coarse salt
- 1 tablespoon poultry seasoning ✅
- 1 large onion, cut in half no need to remove the peel
- 4 ribs celery, cut in half may include the stem and leaves
- 3 large carrots, cut in half no need to peel unless you want to chop for soup
- 1 handful fresh herbs such as sage, rosemary, thyme, and parsley
- 1 bulb garlic, sliced in half no need to remove the peel
- 1 tablespoon whole peppercorns
- water
Instructions
- Prepare the ingredients. Place whole chicken into a large stockpot. Sprinkle chicken with salt and poultry seasoning then add the onion, celery, carrots, fresh herbs, garlic, and peppercorns.1 whole chicken, 1 tablespoon coarse salt, 1 tablespoon poultry seasoning, 1 large onion, cut in half, 4 ribs celery, cut in half, 3 large carrots, cut in half, 1 handful fresh herbs, 1 bulb garlic, sliced in half, 1 tablespoon whole peppercorns
- Cover the chicken with water. Cover the chicken and vegetables with water, filling the pot about 1 inch above the top of the chicken.water
- ⭐️Cook. Bring to a boil then reduce to a simmer. Cook for 1 1/2 hours or until the internal temperature of the chicken is 165° F. Using a slotted spoon, remove the vegetables from one bowl and the chicken to another. Once cooled slightly, remove the skin and chicken from the bones.
- ⭐️Strain the broth. Using a fine-mesh strainer over a large bowl, strain the liquid. Store in an airtight container in the fridge for 3-5 days or freeze for later.
Video
Notes
Quick Chicken Soup
- Place 10 cups of strained chicken broth into the stockpot.
- Shred or dice the chicken into bite-sized pieces and add to the broth.
- Slice the carrots, celery, and onion into small pieces and add to the soup.
- Add additional steamed vegetables and cooked noodles or rice if desired.
- Taste and season with additional salt and pepper if needed.
Nutrition
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Keri says
I’ve had a chicken in the freezer forever. I kept putting cooking it off because I wasn’t sure how to cook it. This was very helpful and tasted great.
Aud Brunson says
Thanks so much. I haven’t cooked real food for 15 years because I was caring for two ladies with health problems and dietary issues. Silly, Me I couldn’t remember if I added the raw carrots to the pot at the beginning or if I added them half way through the cooking. I didn’t want to end up with pureed carrots. This is exactly what I needed and it turned out wonderfully. I served medium width egg noodles and chicken gravy with this. Thanks again aud Brunson
Aud Brunson says
Thanks so much. I haven’t cooked real food for 15 years because I was caring for two ladies with health problems and dietary issues. Silly, Me I couldn’t remember if I added the raw carrots to the pot at the beginning or if I added them half way through the cooking. I didn’t want to end up with pureed carrots. This is exactly what I needed and it turned out wonderfully. I served medium width egg noodles and chicken gravy with this. Thanks again
Red Feather says
I just tried this recipe. I had to double everything because my chicken is 8 lbs. Smells good so far.
NY Nicky says
The timing is so correct! Without it I would chicken poison them or had dust chicken…THANK U !!!
Brian Clark says
I followed your directions to boil a whole chicken to a t, and it turned out perfectly. It made some of the best chicken stock/broth we’ve ever had. Thank you for this recipe! 5 stars ⭐️