How To Boil A Whole Chicken {Tender results}

Whether you want a step-by-step guide to learn how to boil a whole chicken, or if you just want to know how long to boil a whole chicken, I’ve got you covered. This is a fail-proof method that gets you juicy, tender meat and a delicious broth. And if you don’t have a whole chicken you can check out my guides for how to boil chicken tenderloins and how to boil chicken thighs.

Why you’ll love this recipe

• Couldn’t be easier: It’s whipped up in one pot, requires only 5 minutes of prep and yields a great amount of chicken. 
• Meal prep: One boil, up to 8 meals worth of chicken. This method for boiling whole chicken is a fab way to incorporate protein into your favourite meals. I love to stir it into pasta dishes like my tomato basil sauce, as the only thing it’s missing is some protein!
• Variety: Whether you want to mix up the cut of chicken that you’re having, or some members of your family don’t like chicken breast or thigh, boiled whole chicken is a great solution to both of these problems. Try this Din tai fung Cucumber Salad as a great side dish.
• Flavour with a twist: Whilst I love the classic blend of onion, carrot and celery, I can get bored of it sometimes! This flavor combo is so moreish and deeply savoury, taking influence from Asian cuisine. 

Looking for other healthy main dish recipes? Try my Air Fryer Cod, Chicken Sausage, or Easy Pork Tenderloin!

Ingredients

The main ingredients that make this Whole Boiled Chicken recipe fantastic are the following:

Whole chicken ~ I love to buy a medium sized 1.5kg/3.3lb chicken as I just live with my partner so this is a good size for us to meal prep with. If you’re a larger family, you can grab 2.5kg/5.5lb size chicken to yield a larger amount of chicken prep. Use the table below to ensure you adjust the cook time. 

Ginger & garlic ~ garlic and onion are usually the foundation to a good boiled chicken, however I also add a bit of ginger to add some zing. 

Chicken broth ~ if you’re going all out, you can use your favourite bottled broth. I keep this recipe inexpensive though by using a good quality stock pot. 

See the recipe card for full information on all ingredients and quantities.

How to boil a whole chicken

Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.

1. Step 1: Crush the garlic cloves by smashing the side of the knife into the cloves with the palm of your hand. Then slice the ginger using a large sharp chef’s knife (Image 1).

2. Step 2: Place the chicken, garlic cloves, sliced ginger, onion, chicken stock, and soy sauce into an extra large stock pot (Image 2).

3. Step 3: Add the lemon slices, dill, and peppercorns to the large pot with the chicken and other ingredients and bring the pot to a rolling boil over high heat (Image 3).

4. Step 4: Once the contents in the pot come to a boil, reduce the heat to a simmer and for 50-60 minutes (Image 4).

3. Step 5: Use a set of tongs to remove the chicken from the pot when the temperature reads 165°F at the thickest part of the chicken and let the chicken rest on a cutting board or platter for at least 30 minutes (Image 5).

4. Step 6: Once the chicken has cooled, debone the chicken and either shred or slice the meat (Image 6).

How long to boil a whole chicken 

The duration of boil time will depend on the size and weight of your chicken. Here’s a list of timings for the chicken boiling time per pound. 

• Small chicken – 1.3kg/2.6lb = 40-50 minutes
• Medium/ small chicken – 1.5kg/3.3lb = 60 minutes
• Large chicken – 2kg/4.4lb = 75-80 minutes
• Extra large chicken – 2.5kg/5.5lb= 1.5 hours- 1.75 hours 

Your timer should be set at the minute the water reaches a rolling boil. The water should be boiling gently. Use a lid to partially cover the pot. 

Check that your chicken has finished cooking by:

• Using a meat thermometer at the thickest part of the chicken, which is the chicken thigh. It should register 165°F/ 74°C.
• To double check, remove the chicken from the water and pierce a small hole in the chicken thigh. The juices should run clear. You don’t want to do this a lot though as we want to let the chicken rest to have all the juices retained. 

Shredded chicken from a whole boiled chicken is perfect for adding to soups and salads. Here are a few to try: Thai Noodle Soup with Chicken, One-Pot Chicken Soup, Homemade Caesar Salad (Just add chicken!)

Leftovers 

Storage & reheat info – Store the shredded or chopped chicken in an airtight container for up to 4 days. That’s why I love to whip this up on a Monday for a healthy source of protein for all of my lunches. 

How to freeze – Add to freezer-safe bags or an airtight container to prevent freezer burn. Freeze for up to 3 months!

How to reheat – Either incorporate the cooked chicken into your recipe of choice which would heat it up, or add to the microwave with a splash of stock or water for 1-2 minutes, depending on the quantity of chicken you’re reheating. Sometimes I like to change up my leftovers by adding a sauce like this Tomato Basil Sauce.

People often wonder how to boil a whole chicken for shredding because they want to batch make a healthy protein to pair with lots of different meals (I’ll copy some below). These recipes work great with this recipe:

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