Buzz
If you're seeking an easy way to prepare chicken, consider boiling it. Decide whether you'd like to boil a whole chicken or just chicken pieces. You can enhance the flavor of the juicy chicken by boiling it in broth or apple cider, for example. Add herbs, spices, or vegetables to make the chicken even more flavorful, and boil the meat until it's tender.
Ingredients
- Whole chicken or chicken pieces
- Liquid (such as water, broth, or apple cider)
- Vegetables (like onion, carrot, and celery)
- Herbs (like thyme, dill, parsley, or oregano)
- Spices of your choice (such as ginger, Egyptian dill, and chicken pepper)
Steps
Marinate the Chicken
Place the chicken into a large pot. If you're boiling a whole chicken, use a large pot with at least 8 liters of capacity. If you're boiling chicken pieces, add the pieces to a large pot, filling it about three-quarters full.
- If you're cooking for many people, prepare 2 pieces of chicken per person. For example, you could boil one thigh piece and one garlic leg for each person.
- A whole chicken usually serves 4-6 people.
- You can save time by using skinless, boneless chicken breasts or thighs, or you can boil chicken with skin and bones for a richer flavor.
Add cold water or broth to cover the chicken. The amount of water needed will depend on the number of chickens and the pot's capacity. Although you can use water to boil the chicken, using chicken broth or vegetable stock will allow the chicken to absorb more flavor.
- Boiling the chicken in apple juice or apple cider is also a wonderful way to subtly enhance the flavor of the meat.
Tip: You can boil the chicken in red or white wine, but it's better to blanch the chicken at a low temperature rather than boil it. Boiling chicken in wine may cause it to become tough and ruin the delicate flavor of the wine.
Add a handful of fresh herbs to the pot. Consider what you will serve and what spices you want to use, then wash a few sprigs of fresh herbs to enhance the flavor of the meal and add them to the pot. You can add a handful of parsley, oregano, thyme, or bay leaves for every 1.5 kg - 2 kg of chicken.
- For example, if you are using boiled chicken for a chicken salad, you can add fresh pennyroyal leaves to the pot.
- Combining different herbs will allow the chicken to absorb more refined flavors.
Add a variety of vegetables for a richer flavor. You can add 2-3 vegetable pieces for every 1.5 kg - 2 kg of chicken. If you're using vegetables with skins, cut them into wedges and add them to the pot with the herbs. Try using:
- Garlic
- Onion
- Celery
Variation: For a slightly sweet or citrusy flavor, add an apple or the peel of a lemon to the pot.
Adjust the flavor of the chicken to your liking with seasonings. You should add plenty of salt to the boiling water to help tenderize the chicken. If you're boiling just a few pieces of chicken, try using 1 teaspoon (5g) of salt. For a large pot, add 1 tablespoon (15g) of salt. Experiment with any of the following spices for every 1.5 kg - 2 kg of chicken:
- 1 - 2 dried chilies
- 1 teaspoon (3g) whole black peppercorns
- 1 piece of fresh ginger about 2.5cm long
- 1 teaspoon (2g) Egyptian dill
- 1 teaspoon (2g) chicken pepper
Boil the chicken until it's tender
Boil a whole chicken for 80-90 minutes. Cover the pot and turn on the heat to high. Once the water starts to boil and steam begins to escape from under the lid, uncover the pot and reduce the heat to medium-high to maintain a gentle boil. Boil the chicken until the internal temperature of the meat reaches 74°C, measured with a meat thermometer.
- Insert the thermometer into the thickest part of the chicken thigh for the most accurate reading. Make sure the thermometer doesn't touch the bone, as this could skew the measurement.
Boil chicken breasts for 15-30 minutes. Turn the heat to high and cover the pot. When steam escapes from under the lid, reduce the heat to medium-high. Boil boneless, skinless chicken breasts for 15-20 minutes. If you're using chicken breasts with skin and bones, you'll need to boil them for 30 minutes.
- The chicken breast is cooked when the internal temperature reaches 74°C.
Tip: To cook chicken breasts faster, you can cut boneless breasts into 5 cm pieces and add them to the pot. Small pieces of chicken only need to boil for 10 minutes.
Boil garlic chicken thighs for 30-40 minutes. Cover the pot and bring the water to a boil over high heat. Once boiling, uncover the pot and reduce the heat to medium-high to maintain a gentle boil. Since garlic chicken thighs contain bones and have more muscle, you'll need to boil them for 30-40 minutes.
- You can check the temperature by inserting a meat thermometer into the thickest part of the thigh to ensure it reaches 74°C. Avoid letting the thermometer touch the bone to ensure an accurate reading.
Boil chicken thigh cuts for 30-40 minutes. Cover the pot and bring the water to a boil over high heat. Then, uncover the pot and reduce the heat to medium-high to maintain a gentle boil. Bone-in chicken thigh cuts require 45 minutes of boiling, while boneless ones only need 30 minutes.
- The meat is done when it starts to pull away from the bone or reaches 74°C when measured with a meat thermometer.
Serving and Storing Boiled Chicken
Remove the cooked chicken from the pot and serve it while it's still hot. Use tongs or a slotted spoon to carefully lift the chicken out of the hot broth. If you're boiling a whole chicken, try lifting it with a spatula from underneath and use a fork to pierce the meat. Transfer the chicken or pieces of chicken to a plate or cutting board, and enjoy your freshly boiled chicken.
- If you boiled the chicken with herbs or vegetables, make sure to strain out the soft herbs as they are no longer edible.
Tip: If you'd like to save the chicken broth, place a strainer over a large bowl and slowly pour the broth through, discarding the solid bits. You can use the broth in recipes that require chicken stock. Pour the broth into an airtight container and store it in the refrigerator for up to 4-5 days.
Use forks if you prefer shredded chicken. Shredded chicken is perfect for dishes like tacos, casseroles, or pasta. Insert two forks into the boiled chicken from opposite directions to shred the meat.
- If you'd like to shred a lot of boneless chicken, you can place the chicken in a stand mixer. Attach the paddle attachment and set the mixer on low speed. The machine will gently shred the chicken for you.
Cut or chop the chicken into uniform pieces. If you're preparing fajitas or want to drizzle a rich sauce over the chicken, use a sharp knife to slice it into pieces. You can chop the chicken into cubes or cut it into thin slices.
- If you're using bone-in chicken, be sure to remove the bones first.
Store boiled chicken in the refrigerator for up to 3-4 days. Place the whole boiled chicken or chicken pieces in an airtight container and refrigerate them. When you're ready to eat, you can reheat it or enjoy it cold. For example, you can make a chicken salad with the leftover shredded chicken.
- You can reheat the chicken in the microwave or place it in a casserole dish and heat it in the oven.
Tip
- You can boil frozen chicken, but keep in mind that the cooking time will be 50% longer.
Things You'll Need
- Casserole pot
- Slotted spoon
- Tongs
- Meat thermometer
- Knife and cutting board
- Forks
