Crispy Boiled Whole Chicken – Juicy Inside, Crispy Outside
Nutritional value per serving
Calories250kcal
Carbs1gram
Fat12gram
Protein28gram
Ingredients
- Whole chicken (fresh or thawed) - Choose a chicken around 1.5 kg (3.3 lbs) with firm skin and no unpleasant smell, ideally free-range or organic for best flavor.1.5 kg
- Water - Enough to fully submerge the chicken in your pot.3 liters
- Salt (kosher or sea salt preferred)1.5 tbsp
- Black peppercorns1 tsp
- Bay leaves2 pieces
- Garlic cloves (crushed) - Fresh and firm garlic adds lovely aroma during boiling.3 pieces
- Onion (quartered) - Fresh onion for added flavor.1 piece
- Olive oil or vegetable oil (for crisping the skin)2 tbsp
- Optional fresh herbs (thyme, rosemary) for boilinga few sprigs n/a
This recipe teaches you how to boil a whole chicken to juicy tenderness and then crisp up the skin for a deliciously crispy exterior – combining the best of both worlds! Boiling ensures the chicken is cooked evenly and remains juicy, while the final crisping step adds irresistible texture and flavor. With common supermarket ingredients and simple kitchen tools, anyone can master this technique. The total cost of ingredients is approximately $8 / €7 / £6 / ₹650. The dish provides about 250 kcal per serving. It fits a regular omnivore diet and is an easy to medium complexity recipe. Total time is about 1 hour, including preparation and cooking.
Preparation instructions
Prepare the Chicken and Pot
1Remove any giblets from the chicken cavity and rinse the chicken briefly under cold running water. Pat dry thoroughly with paper towels to ensure the skin crisps well later. Place the chicken in a large pot suitable for boiling.
Add Aromatics and Water
2Add 3 liters of cold water to the pot to fully cover the chicken. Add salt, peppercorns, bay leaves, crushed garlic cloves, quartered onion, and fresh herbs (if using) to the water for flavor.
Bring to a Gentle Boil
3Place the pot on medium-high heat and bring it to a gentle boil. Once boiling, reduce heat to maintain a simmer (small bubbles gently rising to the surface). Simmer uncovered for about 45 minutes, uncovered.
Check Internal Temperature
4After 45 minutes, check the internal temperature of the chicken by inserting a meat thermometer into the thickest part of the thigh without touching the bone. It should read at least 74°C (165°F) to ensure the chicken is fully cooked and safe to eat.
Remove and Drain
5Carefully remove the chicken from the pot using tongs or a slotted spoon. Let it rest on a wire rack or plate lined with paper towels to drain excess water and dry the skin as much as possible — this helps achieve crispiness.
Crisp the Skin
6Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, place the chicken breast side down and cook for 4-5 minutes until the skin turns golden brown and crispy. Flip and crisp the back side for another 4-5 minutes.
Rest and Serve
7Remove the chicken from the pan and let it rest for 5-10 minutes before carving. This allows juices to redistribute and keeps the meat moist and tender. Serve warm with your favorite sides.
Cooking Tips
1Ensure the chicken is completely dry before crisping the skin; moisture prevents crispiness.
2Use a digital meat thermometer to confirm doneness and ensure food safety.
3If you prefer oven crisping, preheat your oven to 220°C (425°F) and place the boiled chicken on a baking tray skin side up for 10-15 minutes until crispy.
4Save the broth from boiling for making soups or sauces; strain and refrigerate for up to 3 days.
5Avoid cross-contamination by using separate cutting boards and utensils for raw chicken and other foods.
Equipment Needed
- Large pot (big enough to fit the whole chicken)
- Meat thermometer
- Tongs or slotted spoon
- Paper towels
- Large skillet or frying pan
- Wire rack or plate
- Cutting board and knife
Grocery Shopping List for Crispy Boiled Whole Chicken
- [ ] Whole chicken (~1.5 kg): $6 - Choose fresh, firm skin, and check for no off smells.
- [ ] Garlic (3 cloves): $0.30 - Use fresh, firm garlic.
- [ ] Onion (1 medium): $0.50 - Choose firm, unblemished onion.
- [ ] Bay leaves (small packet): $0.70 - Whole dried bay leaves add great aroma.
- [ ] Black peppercorns (small jar): $2.00 - Fresh pepper tastes best.
- [ ] Salt (kosher or sea salt): $1.00 - Essential for seasoning.
- [ ] Olive or vegetable oil (small bottle): $3.00 - For crisping the skin.
Total estimated cost: Approximately $8.00
Tips: Buy chicken from trusted sources for quality and safety. Fresh aromatics enhance flavor over dried. Use oils with high smoke points for crisping.
FAQ
Why do I need to boil the chicken before crisping?
Boiling cooks the chicken evenly and ensures it's fully cooked, juicy, and tender inside. The final crisping step only browns and crisps the skin without overcooking the meat.
How do I know when the chicken is safely cooked?
Use a meat thermometer to check the thickest part of the thigh; it should reach at least 74°C (165°F). Also, the juices should run clear when pierced.
Can I skip the crisping step?
Yes, you can serve the boiled chicken as is. However, crisping the skin adds an enjoyable crunch and enhances flavor.
How do I avoid cross-contamination when handling raw chicken?
Always wash hands thoroughly after handling raw chicken. Use separate cutting boards and utensils for chicken and other foods to prevent bacteria spread.