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How Long to Boil a Whole Chicken

Boiled Whole Chicken

Boiled Whole Chicken and Broth Tender chicken and a rich homemade broth from one pot.
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Prep Time 10 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 Yield
Course: Dinner
Cuisine: American
Notes

Notes

Ingredients
  • 1 whole chicken (2 to 6 lb)
  • 1 large yellow onion, quartered
  • 2 celery stalks, cut into large pieces
  • 2 medium carrots, cut into large chunks
  • 4 garlic cloves, lightly crushed
  • 2 bay leaves
  • 3 to 4 sprigs fresh parsley
  • 2 to 3 sprigs fresh thyme
  • 1 tsp whole black peppercorns
  • 1 to 2 tsp salt
  • Cold water, to cover
Instructions
  1. Pat the chicken dry and check the cavity for giblets. Place it in a large stockpot or Dutch oven.
  2. Add the onion, celery, carrots, garlic, bay leaves, parsley, thyme, peppercorns, and salt.
  3. Cover with cold water by about 1 inch, leaving room at the top of the pot.
  4. Bring to a boil over medium high heat, skimming any foam if desired.
  5. Immediately reduce heat to a gentle simmer. Cover partially and simmer according to the chart above, based on weight.
  6. Check the thickest part of the thigh with a thermometer; it's done at 165°F.
  7. Remove the chicken and rest 10 to 15 minutes before carving or shredding. Strain and reserve the broth.
Notes: Keep the pot at a bare simmer, not a rolling boil, throughout cooking. Refrigerate cooked chicken and broth in separate containers within 2 hours; use within 3 to 4 days or freeze for 3 to 4 months.