How to Boil a Whole Chicken
Learn how to boil a whole chicken perfectly every time. Includes a cook-weight timetable and pro tips to get the most tender meat.
Servings: 4
Calories: 528kcal
Ingredients
- 1.5 kg whole chicken
- 50 g ginger
- 1 lemon
- Handful of fresh dill
- 8 cloves of garlic smashed
- 1 onion sliced in half, skin left on
- 1 tbsp whole peppercorns
- 2 tbsp soy sauce
- 1 ltr Chicken stock
Instructions
- Place the chicken into a xx size pot. Add the ginger, lemon (sliced in half), garlic, onion, whole peppercorns, chicken stock and soy sauce.
- Bring to a rolling boil, then reduce to a low simmer. Set your timer as soon as the broth comes to the boil. I like to set a timer to the cook time minus 10 minutes to check the temperature of the chicken. My chicken was 1.5kg/ 3.3lbs so I set a timer to 60 minutes, checking it at the 50 minute mark.
- When the temperature reads 165°F at the thickest part of the chicken (the thigh), using tongs to remove it from the pan.
- Allow the chicken to rest for a minimum of 30 minutes, then shred and de-bone.
Notes
- Don’t throw away the broth, sieve and store!
- Check the chicken 10 minutes before the cook time to make sure you don’t overcook it.
- Let the chicken rest
- 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
Nutrition
Calories: 528kcal | Carbohydrates: 20g | Protein: 42g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 1003mg | Potassium: 813mg | Fiber: 2g | Sugar: 6g | Vitamin A: 281IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 3mg