Tender and Healthy Whole Boiled Chicken
Nutritional value per serving
Calories220kcal
Carbs0gram
Fat10gram
Protein27gram
Ingredients
- Whole chicken (about 1.5 kg/3.3 lbs) - preferably fresh and organic for best flavor and health benefits1 piece
- Water - enough to completely cover the chicken in the pot3 liters
- Carrot - fresh, choose firm and bright skin2 pieces
- Celery stalks - fresh and crisp2 pieces
- Yellow onion - medium-sized, firm and dry-skinned1 piece
- Garlic cloves - peeled, fresh and firm3 pieces
- Bay leaves - dried and aromatic2 pieces
- Black peppercorns - whole for best flavor10 pieces
- Salt - to taste, preferably sea salt or kosher salt1 tbsp
This recipe guides you through boiling a whole chicken to achieve tender, juicy, and healthy meat without any fuss. Boiling whole chicken is a straightforward and nutritious cooking method that enriches your kitchen skills. Using basic ingredients and a few simple steps, anyone can create perfectly cooked chicken to use in soups, salads, or main meals. The total cost of ingredients is approximately $8 USD, 7 Euros, 6 Pounds, or 640 Indian Rupees for a whole chicken and aromatics. The dish offers about 220 kcal per serving and suits gluten-free and low-fat diets. The recipe is easy to follow and takes about 1 hour and 30 minutes total, including simmering time.
Preparation instructions
Prepare the ingredients and chicken
1Wash your hands thoroughly then rinse the whole chicken under cold running water. Remove any giblets inside the chicken cavity. Pat dry with paper towels. Wash and peel the carrots and onion, then cut the carrots into large chunks and quarter the onion. Peel the garlic cloves.
Fill a large pot with water and add aromatics
2Place the whole chicken in a large stockpot. Add 3 liters of cold water, making sure the chicken is fully submerged. Add the carrot chunks, celery stalks, quartered onion, garlic cloves, bay leaves, black peppercorns, and salt into the pot.
Bring the water to a boil safely
3Place the pot on the stove and turn heat to high. Heat until the water reaches a rolling boil, which should take approximately 10 minutes.
Simmer the chicken gently
4Once boiling, reduce the heat immediately to low-medium to maintain a gentle simmer (small bubbles rising). This gentle simmering helps keep the chicken tender. Cover the pot with a lid, but leave a slight gap to prevent boil-over.
Cook the chicken until fully done
5Simmer the chicken for about 60 to 70 minutes, depending on size. Check the chicken’s internal temperature with a meat thermometer by inserting it into the thickest part of the thigh without touching the bone. The safe minimum internal temperature for poultry is 75°C (165°F). When the thermometer reads 75°C or higher, the chicken is fully cooked and safe to eat.
Rest and remove the chicken
6Turn off the heat and carefully remove the chicken from the pot using tongs or a slotted spoon. Let the chicken rest on a clean plate for 10 minutes; this helps juices redistribute within the meat for juicier results.
Cooking Tips
1Avoid cross-contamination by using separate utensils and cutting boards for raw chicken and other ingredients.
2If you don’t have a meat thermometer, check doneness by ensuring the juices run clear and the meat is no longer pink inside.
3Use the broth from boiling chicken as a nutritious base for soups or sauces.
4Add herbs like thyme or parsley to the boiling water for extra flavor.
5Refrigerate leftover chicken promptly within two hours to ensure food safety.
Equipment needed
- Large stockpot or deep pot
- Meat thermometer (highly recommended)
- Cutting board
- Sharp knife
- Tongs or slotted spoon
- Measuring spoon
Grocery Shopping List
- [ ] Whole chicken (about 1.5 kg): Approx. $6.00 - Look for fresh chicken with firm flesh and no unpleasant odor.
- [ ] Carrots (2 pieces): Approx. $0.50 - Choose carrots that are firm and bright orange.
- [ ] Celery stalks (2 pieces): Approx. $0.60 - Pick crisp, fresh stalks without blemishes.
- [ ] Yellow onion (1 medium): Approx. $0.50 - Select onions with dry skins and no soft spots.
- [ ] Garlic (3 cloves): Approx. $0.20 - Choose firm garlic bulbs without mold.
- [ ] Bay leaves (pack): Approx. $0.50 - Use dried leaves with a strong aroma.
- [ ] Black peppercorns: Approx. $0.50 - Whole peppercorns keep flavor better than pre-ground.
- [ ] Salt: Approx. $0.20 - Use sea salt or kosher salt for best flavor.
Total estimated cost: $8.00
FAQ
How do I know when the chicken is fully cooked?
Use a meat thermometer and ensure the internal temperature at the thickest part of the thigh reaches at least 75°C (165°F). Alternatively, check that the juices run clear and meat is no longer pink.
Can I add vegetables to the boiling water?
Yes, adding vegetables like carrots, celery, onion, and garlic adds flavor to the broth and enhances the taste of the chicken.
Is boiling chicken healthy?
Yes, boiling chicken is a healthy cooking method because it doesn't require added fat and helps keep the meat tender and juicy.
Can I store leftover boiled chicken?
Yes, store leftover boiled chicken in an airtight container in the refrigerator and consume within 3-4 days. Reheat thoroughly before eating.