This recipe for boiling chicken is a great foundational dish with numerous applications. Many additional recipes call for boiled chicken flesh.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- 1 (3 pound) whole chicken
- 1 large onion, halved – unpeeled
- 3 carrots, cut into chunks – unpeeled
- 2 stalks celery, cut into chunks
- 1 tablespoon whole peppercorns
Instructions
- Gather all ingredients.
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- Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch.
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- Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes.
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- Remove chicken from the pot and let sit until cool enough to handle. Shred or chop meat.
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Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 64 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Made it just as written and it was great. Used it in chicken noodle soup but next time I’m going to use it for chicken salad or bbq. When something has a good stand alone taste to start with you know the rest will be good.
This is a great basic recipe. Reminds me how smart it is to go back to cooking a whole chicken in advance and having it ready for several meals. Especially good if you have been working all day and need to do a quick meal. Thanks.
It was good. Using it in a shredded chicken keto recipe.
I used leftover chicken and beef broth. I boiled a chicken breast, added a can of string beans, biscuits for dumplings. Very good.
Nice and easy. I did add some chicken boullion to the water. This is a great way to eat chicken when on a diet, especially a no-carb diet. Use it for buffalo chicken dip or buffalo chicken sandwiches. Thank you for your recipe! 🙂
I just made this today with boneless chicken breasts . Mine came out tasting similar to a pot roast except with chicken flavor instead of beef. Definitely will cook this again! This recipe is good with boneless breasts if you don’t have bone-in on hand, though bone-in is obviously going to be better and have a richer favor. For boneless breasts, I used half water, half canned chicken broth. I do recommend adding garlic, either whole or powder, increasing the amount of onion to taste, and cutting the chicken into strips or chunks to help it better adsorb the flavor. The chicken gets more tender the longer it cooks, so you may want to let it cook a while past being done until it gets as tender as you want it to be.
I followed & modified this recipe. The results were: well seasoned, tender & juicy. I removed organs from cavity, rinsed well & placed the entire chicken in the pot. I rotated the chicken twice while cooking to ensure even cooking sinse it wasn’t completely submerged in broth. I added 3 cans of Swanson chicken broth, 1 can water, 1 Tbsp freshly ground black pepper, 5 stalks celery, 1/2 white onion, 5 fresh thyme sprigs, 1 orange habanero pepper, garlic & sea salt & let cook covered 2 hours.
I make this all the time because it’s much more flavorful than store bought type…..I make broth/stock as written above but I always add Salt, a couple Bay leaves, a bit of Rosemary, and a small sprig of Thyme…. Peel the onion and slice it in half. After cooling your broth, freeze in pint size freezer bags for use in other meals.
This is always my go-to recipe for both having cooked chicken but it makes extremely tasty bone broth as well.
Simple and very good.. Use it for other recipes and the broth.
Basically the same as my recipe except I add a bay leaf. Also, after deboning the chicken I return the bones to the stock to add flavor to my broth.
Pretty much a good base for broth or chicken stock and soups. Here is another hint for that Oomph that chicken broth often lacks: Add a pinch or a scant 1/8th tsp. of saffron shreds to the soup. You’d be surprised at what it adds to the flavor.
This was so easy and the chicken just fell off the bone! I now have a go to recipe!!!
I loved this recipe! It was exactly what I was looking for. I used 1 packet of chicken flavored bouillon, carrots, celery, covered with water and and let simmer. It was moist, and had a “soup” flavor to the chicken which I was trying to achieve. I will definitely be making this again and again – especially when I need more “not so spicy/bold” foods in my diet. Thanks for sharing!
Maybe, not sure.
Great simple receipe
Great Recipe. I freeze the liquid in mason jars for use later. The chicken is perfect for most Mexican dishes as well as lasagna and pot pie.
My 12 year old loved it!
I use a lot of chicken broth in cooking and like to make my own rather than using canned broth. You can add or delete ingredients according to your personal tastes, but this is a basic, simple recipe with great results…..tender chicken for casseroles , soups, or chicken salad, plus a delicious broth that can be used as a base in cooking rice, green beans, etc.
I always save the liquid from boiled carrots/swede and use this to boil chicken along with other mentioned ingredients, makes a superb stock for soup.
Very blaa