How Long to Boil a Whole Chicken Per Pound

How To Boil A Whole Chicken

Take the overwhelm out of making a whole chicken for the first time. Learn how to boil a whole chicken in a few simple steps. You'll not only get tender, juicy chicken to serve for dinner but also flavor-packed chicken broth you can use in a different recipe this week - or freeze it for future recipes.

Take the overwhelm out of making a whole chicken for the first time. Learn how to boil a whole chicken in a few simple steps. You'll not only get tender, juicy chicken to serve for dinner but also flavor-packed chicken broth you can use in a different recipe this week – or freeze for later.

It can seem like a daunting task to boil a whole chicken in your home kitchen. Even as a mom that spends plenty of time in the kitchen, boiling a whole chicken the first time was intimidating!

We completely understand how you are feeling, which is why we are here to support you each step of the way. We put together a guide, including step-by-step instructions, tips, and frequently asked questions on how to boil a whole chicken.

You will be a pro after the first try. The juiciness and tenderness of your boiled chicken is sure to impress your whole family!

Watch this step-by-step video to learn how to boil a whole chicken!

Ready to get started? It's time to learn how to boil a whole chicken! Start by gathering the equipment and ingredients.

Equipment

• large stockpot with lid
• measuring spoons
• thermometer
• slotted spoon or tongs
• fine mesh strainer (optional)
• large bowl (optional)
• mason jars (optional)

Ingredients

• 1 whole chicken
• 1 tablespoon course salt
• 1 tablespoon poultry seasoning
• 1 large onion, cut in half(no need to remove the peel)
• 4 ribs celery, cut in half(may include the stem and leaves)
• 3 large carrots, cut in half(no need to peel unless you want to chop for soup)
• 1 handful fresh herbs such as sage, rosemary, thyme, and parsley
• 1 bulb garlic, sliced in half(no need to remove the peel)
• 1 tablespoon whole peppercorns
• water

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How To Boil A Whole Chicken:

1. Prepare the ingredients.Place whole chicken into a large stockpot. Sprinkle chicken with salt and poultry seasoning then add the onion, celery, carrots, fresh herbs, garlic, and peppercorns.
2. Cover the chicken with water. Cover the chicken and vegetables with water, filling the pot about 1 inch above the top of the chicken.
3. Cook. Bring to a boil then reduce to a simmer. Cook for 1 1/2 hours or until the internal temperature of the chicken is 165° F. Using a slotted spoon, remove the vegetables into one bowl and the chicken to another. Once cooled slightly, remove the skin and chicken from the bones.
4. Strain the broth. Using a fine-mesh strainer over a large bowl, strain the liquid. Store in airtight container in the fridge for 3-5 days or freeze for later.

Tips for Boiling A Whole Chicken:

• Consider the weight. Whole chickens come in different sizes – choose the size that best fits your family. Pick between a broiler, fryer or roaster whole chicken. Broilers weigh approximately 2-3lbs, fryers are typically 3-4lbs and roasters are around 5-7lbs.
• Cook over low heat. After bringing to a boil, simmer over low heat. This helps to create a juicy, tender whole chicken. Cooking over high heat will result in a rubbery whole chicken.
• Remove the fat. When cooking a whole chicken with the skin on, you will notice a layer of fat at the top. Skim off with a slotted spoon.
• Aim for flavor. The possibilities are endless when it comes to flavoring your chicken broth and whole chicken. In this recipe, we use onion, celery, carrots, garlic, and peppercorns. For the fresh herbs, we used sage, rosemary, thyme, and parsley. Stick with this flavor combination or swap with any vegetables and herbs that you have at home.

FAQs:

How long to boil a whole chicken?

The time to boil a whole chicken will depend on the size and whether it is fresh or frozen. It takes approximately 1 1/2 hours to boil a 3-4lb fresh whole chicken. If the chicken is larger than 4lb, add 15 minutes per pound to the total cooking time.

Add 15 minutes to the total cooking time for a frozen chicken. It will take approximately 1 hour + 45 minutes to boil a 3-4lb frozen whole chicken. Like fresh, if larger than 4lb, add 15 minutes per pound to the total cooking time.

How do you know when whole chicken is done boiling?

You know when the whole chicken is done boiling when the internal temperature of the chicken will reach 165° F. You will want to insert the meat thermometer into the thickest part of the chicken. We recommend the chicken thigh.

Can you boil a chicken too long?

Yes. Cook the chicken until it reaches 165° F then remove from the heat. This will prevent the chicken from having a rubbery texture.

Boiled chicken is juicy, tender and flavorful. It can be enjoyed as a main entree or be shredded for any chicken recipe.

Check out these delicious recipes to make with boiled chicken: Shredded Chicken Skillet Nachos, Old Fashioned Chicken Pot Pie, Shredded Chicken Quesadilla and Chicken Tostada.

We encourage you to savor the chicken broth by using it in any weeknight meal or putting in the freezer for later. Homemade chicken soup is our favorite way to use the chicken broth. Here is a quick & easy chicken soup recipe!

Quick Chicken Soup

1. Place 10 cups of the strained chicken broth into the stockpot.
2. Shred or dice the chicken into bite-sized pieces and add to the broth.
3. Slice the carrots, celery, and onion into small pieces and add to the soup.
4. Add additional steamed vegetables and cooked noodles or rice if desired.
5. Taste and season with additional salt and pepper if needed.

Other Ways to Cook Chicken:

If you enjoyed these recipes make sure to leave a comment and a star rating below!  Then follow me on social media and tag #createkidsclub if you make the recipe.  I love seeing what you come up with!

How To Boil A Whole Chicken

Take the overwhelm out of making a whole chicken for the first time. Learn how to boil a whole chicken in a few simple steps. You'll not only get tender, juicy chicken to serve for dinner but also flavor-packed chicken broth you can use in a different recipe this week – or freeze it for future recipes.

Pin Recipe Print Recipe

Prep Time 15 mins

Cook Time 1 hr 30 mins

Servings 6 people

• large stockpot with lid

• measuring spoons

• thermometer

• slotted spoon or tongs

• fine mesh strainer (optional)

• large bowl (optional)

• mason jars (optional)

• 1 whole chicken
• 1 tablespoon course salt
• 1 tablespoon poultry seasoning
• 1 large onion, cut in half no need to remove the peel
• 4 ribs celery, cut in half may include the stem and leaves
• 3 large carrots, cut in half no need to peel unless you want to chop for soup
• 1 handful fresh herbs such as sage, rosemary, thyme, and parsley
• 1 bulb garlic, sliced in half no need to remove the peel
• 1 tablespoon whole peppercorns
• water

• Prepare the ingredients. Place whole chicken into a large stockpot. Sprinkle chicken with salt and poultry seasoning then add the onion, celery, carrots, fresh herbs, garlic, and peppercorns.

• Cover the chicken with water. Cover the chicken and vegetables with water, filling the pot about 1 inch above the top of the chicken.

• Cook. Bring to a boil then reduce to a simmer. Cook for 1 1/2 hours or until the internal temperature of the chicken is 165° F. Using a slotted spoon, remove the vegetables into one bowl and the chicken to another. Once cooled slightly, remove the skin and chicken from the bones.

• Strain the broth. Using a fine-mesh strainer over a large bowl, strain the liquid. Store in airtight container in the fridge for 3-5 days or freeze for later.

Quick Chicken Soup

1. Place 10 cups of the strained chicken broth into the stockpot.
2. Shred or dice the chicken into bite-sized pieces and add to the broth.
3. Slice the carrots, celery, and onion into small pieces and add to the soup.
4. Add additional steamed vegetables and cooked noodles or rice if desired.
5. Taste and season with additional salt and pepper if needed.

Calories: 274 kcal | Carbohydrates: 8 g | Protein: 28 g | Fat: 14 g | Saturated Fat: 1 g | Sodium: 1211 mg | Potassium: 243 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 6217 IU | Vitamin C: 6 mg | Calcium: 42 mg | Iron: 1 mg

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How Long to Boil a Whole Chicken Per Pound

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