Servings
Font
Back
0 from 3 votes

How Long To Boil A Whole Chicken

Discover the ideal duration for boiling a whole chicken to achieve perfect tenderness and flavorful results every time.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 306 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 4 pound (1.75 kg) whole chicken
  • 1 tablespoon coarse salt
  • 1 tablespoon poultry seasoning
  • 1 large onion cut in half no need to remove the peel
  • 4 ribs celery cut in half
  • 3 medium carrots washed well and cut in half
  • 6 leaves fresh sage
  • 10 sprigs thyme
  • 6 sprigs rosemary
  • 6 sprigs dried oregano
  • bunch of parsley and dill
  • 1 bulb garlic sliced in half, not peeled
  • 1 tablespoon whole peppercorns I used pink
  • water

Instructions

    Cup of Yum
  1. Place the chicken in a large stockpot, adding salt, fresh herbs, and seasonings. Include the vegetables and enough water to cover everything by an inch.
  2. Bring the water to a rolling boil, then reduce to a gentle boil, cooking the chicken for 90 minutes, or until it reaches an internal temperature of 165 degrees F / 74 degrees C.
  3. Use a slotted spoon to transfer the vegetables to one bowl and the chicken to another, removing the meat from the bones once cooled.
  4. Strain the chicken broth using a fine mesh strainer over a large bowl, discarding any chicken bones and vegetable scraps.
  5. Store the broth in a lidded jar, utilizing the cooked chicken and vegetables in various dishes such as soups or salads.

Notes

  • Ensure the chicken reaches 165 degrees F / 74 degrees C with a meat thermometer. When straining, be sure to get all the bones out of the broth if you are using it for soup. You will need a very big pot for this recipe. You need enough room for the chicken and enough water to cover it by one inch. After it starts to boil, turn the boiling water to low heat so it cooks at a gentle boil. Boiling chicken at a high rolling boil can give your chicken a rubbery texture. Shorten prep time so you don't need to peel the carrots and prep other vegetables unless you plan to use them afterward. Pour leftover chicken broth into ice cube trays and then put them into freezer bags. Then you can use however much you need when you need it. To easily remove the fat from the broth, let it chill overnight, and all the fat will rise to the top in one solid layer. Storage – You can store your leftover boiled chicken in an airtight container for several days and chicken broth in a sealed jar for up to a week in the fridge. There are 9 WW Blue Plan SmartPoints in one serving.
  • Ensure the chicken reaches 165 degrees F / 74 degrees C with a meat thermometer.
  • When straining, be sure to get all the bones out of the broth if you are using it for soup.
  • You will need a very big pot for this recipe. You need enough room for the chicken and enough water to cover it by one inch.
  • After it starts to boil, turn the boiling water to low heat so it cooks at a gentle boil. Boiling chicken at a high rolling boil can give your chicken a rubbery texture.
  • Shorten prep time so you don't need to peel the carrots and prep other vegetables unless you plan to use them afterward.
  • Pour leftover chicken broth into ice cube trays and then put them into freezer bags. Then you can use however much you need when you need it.
  • To easily remove the fat from the broth, let it chill overnight, and all the fat will rise to the top in one solid layer.
  • Storage – You can store your leftover boiled chicken in an airtight container for several days and chicken broth in a sealed jar for up to a week in the fridge.
  • There are 9 WW Blue Plan SmartPoints in one serving.

Nutrition Information

Calories 306kcal (15%) Carbohydrates 8g (3%) Protein 25g (50%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 95mg (32%) Sodium 1277mg (53%) Potassium 430mg (12%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 5438IU (109%) Vitamin C 8mg (9%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 306

% Daily Value*

Calories 306kcal 15%
Carbohydrates 8g 3%
Protein 25g 50%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 95mg 32%
Sodium 1277mg 53%
Potassium 430mg 9%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 5438IU 109%
Vitamin C 8mg 9%
Calcium 71mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.