Emily Carter
Boiling chicken is a simple and quick way to cook the meat, but it can be easy to overcook it, resulting in a rubbery texture. To avoid this, it is recommended to start with cold water and bring it to a boil with the chicken in the pot. This allows the chicken to cook more evenly, preventing the outside from overcooking while the inside remains raw. Once the water is boiling, the heat should be lowered to a gentle simmer until the chicken is cooked through.
| Characteristics | Values |
|---|---|
| Type of water | Cold or hot water |
| Pros of cold water | Uniform cooking, juicy meat, broth with flavour |
| Pros of hot water | Juicy meat, broth with flavour |
| Cons of cold water | Longer cooking time |
| Cons of hot water | Overcooked meat, dried-out surface |
| Meat to be used | Chicken breast, boneless, skinless, bone-in, skin-on, frozen |
| Meat to be avoided | Whole chicken |
| Seasonings | Salt, pepper, garlic, bay leaf, ginger, peppercorns, thyme, rosemary, broth, bullion cubes |
| Cook time | 8-15 minutes for boneless, skinless chicken breasts, 30 minutes for bone-in, skin-on chicken |
| Temperature | 165°F |
| Storage | Refrigerate for 3-5 days, freeze for 2-3 months |
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What You'll Learn
Start with cold water, not hot water
When preparing chicken, it is important to start with cold water and heat the water and chicken simultaneously. This method of cooking chicken is often referred to as poaching. It is important to avoid placing chicken directly into already-boiling water, as this will result in poultry that is raw in the centre with a dried-out surface.
Starting with cold water allows the chicken to cook more evenly, preventing the outside from overcooking while the inside remains undercooked. It also helps to retain moisture in the meat. This is because the outside of the chicken will not be exposed to high heat for too long, which can cause it to dry out.
When poaching chicken, it is crucial to keep the liquid at a gentle simmer rather than a full boil. This will ensure that the chicken cooks evenly and gently, resulting in tender and juicy meat. While the water is heating up, a foam or scum may form on the surface. This can be skimmed off and discarded to ensure the meat is not coated in it during cooking, which could affect its appearance and taste.
Once the water is simmering, the chicken should be cooked for around 8-15 minutes for thin cutlets or large chicken breasts, respectively. For bone-in chicken breasts, the cooking time increases to about 20 minutes. The chicken is done when it reaches an internal temperature of 165°F in the thickest part of the meat.
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Use a broth for more flavour
While you can boil chicken in water, using a broth is a great way to add flavour to the meat. You can use store-bought liquid or bouillon cubes, or make your own broth from scratch. If you're making your own broth, you can use the bones from the chicken you've boiled to create a tasty stock.
If you're making your own broth, you can add aromatics to the pot to infuse it with flavour. Carrots, onions, celery, ginger, scallions, and fresh herbs are all great options. You can also add salt and pepper to taste.
If you're using water, be sure to add salt. As one source notes: "One of the advantages of boiling/simmering chicken is that it seasons the meat inside and out, kind of like a brine. For this to happen, though, you need to use a generous hand with the salt." If using water instead of broth, add one tablespoon of kosher salt for every quart of water.
If you're short on time, bouillon cubes are a great option. Simply add them to the water as it heats up, and they'll dissolve and create a flavoursome broth.
Broth isn't just a great way to add flavour to your boiled chicken—it's also a handy way to ensure your meat stays moist and juicy. As one source notes: "If tough, dry meat is the bugbear of chicken breasts, boiling (in truth, simmering) is the solution, ensuring they remain moist and juicy."
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Don't overcook the chicken
Chicken breasts are very prone to drying out and becoming tough when overcooked. The meat is lean, so when it is cooked past its recommended internal temperature, it will become dry. To avoid overcooking chicken, it is important to monitor the internal temperature of the meat with a thermometer. The ideal temperature for chicken is 165°F, but it can go up to 170°F.
To avoid overcooking, it is also important to start with cold water and bring it to a boil. This will ensure that the chicken cooks evenly, preventing the outside from overcooking while the inside is still raw. You can also soak the meat in salted water before cooking to prevent the meat from becoming rubbery.
Chicken breasts are an odd shape, which makes it difficult for them to cook evenly. To combat this, you can slice the chicken breast lengthwise to make two cutlets, or pound the chicken breast flat with a mallet.
If you are preparing a large batch of chicken, it is important to note that the temperature of your grill or pan can affect the moisture of the meat. You want to cook the chicken at a high temperature and maintain that temperature throughout the cooking process.
If your chicken does end up drying out, you can let it sit in chicken broth to make it more moist and enhance the flavor.
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Simmering is better than boiling
While boiling chicken is a simple and quick way to cook chicken, simmering is a better method for juicier and more tender meat.
Simmering is a gentler way to cook chicken, resulting in meat that is less likely to be overcooked or rubbery. Boiling chicken for too long can cause it to become tough and dry. By contrast, simmering chicken in a small amount of liquid, a technique known as poaching, helps the chicken to retain more moisture and stay tender.
Simmering chicken is also advantageous because it seasons the meat inside and out, similar to brining. To achieve this, the chicken must be started in cold or room-temperature liquid, which allows the meat to cook evenly and prevents overcooking the exterior while the interior is still raw.
Simmering chicken is also a good way to make a tasty broth that can be used in other recipes or enjoyed on its own. Herbs and seasonings can be added to the poaching liquid to infuse the chicken with flavor and create a delicious broth.
To simmer chicken, simply bring a pot of seasoned liquid to a boil, immediately reduce the heat, and let the chicken cook gently until it reaches an internal temperature of 165°F. This method ensures juicy, tender chicken that is perfect for weeknight meals and recipes that call for shredded or diced chicken.
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Don't wash raw chicken
When preparing to boil chicken, it is important to place the chicken in a pot with cold water and then heat the two together. This ensures the chicken cooks evenly, preventing the outside from overcooking while the inside remains undercooked.
Washing raw chicken is not recommended as it does not effectively remove harmful bacteria. Instead, it spreads bacteria from the chicken to the sink, countertops, kitchen towels, and anything else in the splash zone. This can lead to foodborne illnesses, such as Salmonella or Campylobacter, causing uncomfortable symptoms like diarrhea, stomach pain, and vomiting.
The heat from cooking is what destroys bacteria, and it is important to ensure that the chicken reaches the proper internal cooking temperature of 165 degrees Fahrenheit. If you are concerned about the raw chicken juices, you can gently pat the poultry with a paper towel before cooking, being careful to avoid cross-contamination.
It is also crucial to always wash your hands with soap and water for at least 20 seconds before and after handling raw chicken to maintain proper hygiene and prevent the spread of bacteria.
Additionally, raw chicken should be stored on the lowest shelf of the refrigerator or freezer to prevent dripping juices onto other foods. By following these guidelines, you can help ensure the safe preparation and cooking of chicken while avoiding the potential risks associated with washing raw chicken.
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Frequently asked questions
You should always start with cold water and bring it to a boil. Adding chicken to already boiling water will result in raw meat in the centre and dry meat on the surface.
Use a large pot with a tight-fitting lid. The pot should be big enough to fit the amount of chicken you want to cook in a single layer.
You can boil chicken in just water, but for more flavour, you can use chicken broth or bullion cubes. You can also add salt, pepper, garlic, bay leaves, ginger, thyme, rosemary, and other seasonings.
Thin chicken breast cutlets will take about 8 minutes, while larger chicken breasts can take up to 15 minutes. Bone-in chicken breasts will take around 20 minutes. Check that the internal temperature is 165°F.
The leftover liquid can be used to make a chicken broth. You can also use it as cooking liquid for rice and other grains, or simply sip it on its own.
