Lucas Delgado
Boiling chicken is a convenient way to prepare this meat for a variety of dishes. The time it takes to boil chicken depends on the size and weight of the chicken, as well as the cut. For example, a whole chicken can take anywhere from 45 minutes to 2 hours to boil, whereas thinner chicken breast cutlets will be ready in about 8 minutes and large chicken breasts can take up to 15 minutes. Boneless chicken thighs will take about 10 minutes to cook, while bone-in chicken thighs will take about 15 minutes.
| Characteristics | Values |
|---|---|
| Chicken type | Boneless chicken thighs, bone-in chicken thighs, chicken breast cutlets, large chicken breasts, large bone-in chicken breasts, whole chicken |
| Chicken weight | The duration of boil time will depend on the size and weight of the chicken |
| Boiling time | 8-20 minutes for chicken breasts, 50-60 minutes for whole chicken, 14 minutes according to a user on Reddit |
| Temperature | 165°F or 73.88°C |
| Seasoning | Salt, pepper, garlic, lemon slices, dill, peppercorns |
| Other ingredients | Broth, water, chicken stock |
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What You'll Learn
Boiling chicken breasts: 8-15 minutes
Boiling chicken is an easy and convenient way to prepare chicken breasts for use in a variety of dishes throughout the week. It is a simple method that yields tender and juicy chicken that can be shredded or sliced as needed.
To boil chicken breasts, first place them in a large pot with a flavourful liquid such as chicken broth or stock. The liquid should cover the chicken breasts completely. You can also add seasonings such as salt, pepper, garlic, lemon slices, dill, and peppercorns to infuse flavour into the broth and chicken. Then, bring the pot to a boil over medium-high heat. Once the liquid reaches a rolling boil, reduce the heat to low and cover the pan. It is important not to add the chicken directly to boiling liquid as this can cause the outside to overcook while the inside remains undercooked.
For chicken breasts, the cooking time will depend on their size and thickness. Thin cutlets or boneless chicken breasts will cook in about 8 minutes, while larger chicken breasts can take up to 15 minutes. It is important to check the chicken frequently toward the end of cooking to ensure it is cooked through. You can check by inserting an instant-read thermometer into the thickest part of the meat, which should register 165°F, or by slicing into the chicken to see if it is cooked. If the chicken is not done, continue cooking and checking every minute or so until it is cooked to the recommended temperature.
Once the chicken is cooked, remove it from the broth and place it on a plate or cutting board. Allow the chicken to rest for at least 10 minutes before shredding or slicing. This resting period ensures that the juices stay inside the chicken, resulting in moist and tender meat. The cooked chicken can be used immediately or cooled and stored in an airtight container in the refrigerator for up to 4-5 days.
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Boiling large bone-in breasts: 20 minutes
Boiling chicken is a convenient way to prepare the meat for use in countless recipes. It is a swift and simple process that requires few ingredients and little preparation. The result is tender, juicy chicken that can be shredded and used in sandwiches, salads, soups, and pasta dishes.
To boil chicken, it is recommended to use a flavorful liquid such as chicken broth or stock, rather than just water. Place the chicken breasts in a large pot, cover them with the liquid, and add seasonings like salt, pepper, and garlic. Then, bring the pot to a boil over medium-high heat.
Once the liquid reaches a rolling boil, it is crucial to reduce the heat to a gentle simmer. This ensures that the chicken cooks evenly and prevents the outside from overcooking while the inside remains undercooked. Cover the pot with a lid, leaving a small gap, and let the chicken simmer.
For large bone-in chicken breasts, the total cooking time will be around 20 minutes. However, it is important to frequently check on the chicken towards the end of the cooking process. The best way to determine if the chicken is done is to use an instant-read thermometer. Insert it into the thickest part of the meat, and if it reads 165°F, the chicken is ready. Alternatively, you can cut into the chicken to ensure it is cooked through.
Once the chicken reaches the desired temperature or appears cooked through, remove it from the pot and transfer it to a cutting board or platter. Allow the chicken to rest for at least 10 minutes. This resting period is essential as it locks in the juices, ensuring the chicken remains tender and juicy. After resting, the chicken can be deboned, shredded, or sliced according to your preference.
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Boiling boneless chicken thighs: 10 minutes
Boiling boneless chicken thighs is a quick and easy way to cook them. It is recommended to poach the chicken, which involves cooking the meat gently in simmering liquid, rather than in rapidly boiling water. This ensures the chicken is tender and juicy.
To boil boneless chicken thighs, first, place the chicken in a saucepan or skillet, ensuring they are in a single layer. Add water or stock so that the chicken pieces are covered by about 2 inches of liquid. You can also add salt and any other seasonings at this point. Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for about 10 minutes.
It is important to check that the chicken is cooked through. The best way to do this is to use a meat thermometer to check the internal temperature of the chicken. Boneless chicken thighs are cooked when they reach an internal temperature of 165°F. If you do not have a thermometer, you can slice into the chicken to check that it is cooked. If it is not ready, continue to cook and check every minute or so.
Once the chicken is cooked, remove it from the water and place it on a plate or cutting board to rest for about 5 minutes before serving.
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Boiling bone-in chicken thighs: 15 minutes
Boiling chicken is a convenient way to prepare the meat, as it requires minimal preparation and few ingredients. It is also a versatile method, as the cooked chicken can be used in various dishes throughout the week, such as salads, soups, pasta, and sandwiches.
When boiling chicken, it is important to note that you should not actually boil the chicken, but rather simmer it. Boiling the chicken will result in rubbery meat. To achieve perfectly tender and juicy chicken, bring the liquid to a boil, then immediately reduce the heat and cook the chicken at a gentle simmer.
Now, let's focus on bone-in chicken thighs. Firstly, place the chicken thighs in a large pot. Cover the chicken with a generous amount of broth or water. You can use chicken broth for added flavour or water if you prefer. Season the chicken and broth with salt and pepper, or other seasonings of your choice.
Turn the heat to medium-high and bring the liquid to a boil. Once it reaches a rolling boil, reduce the heat to medium and let the chicken simmer. Bone-in chicken thighs will take around 15 minutes to cook. However, it is important to check that the chicken is cooked through. You can use an instant-read thermometer to check the internal temperature of the chicken. It should register 165°F in the thickest part of the meat. Alternatively, you can cut into the chicken to ensure it is cooked. If it is not ready, continue cooking and checking the chicken every minute or so until done.
Once the chicken is cooked, use tongs to transfer it to a cutting board. Allow the chicken to rest for at least 10 minutes. This resting period ensures that the juices remain inside the chicken, resulting in juicy and tender meat. After resting, you can shred or slice the chicken as needed.
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Boiling a whole chicken: 45 minutes to 2 hours
Boiling a whole chicken is a convenient and cost-effective way to batch-cook a healthy protein source for the week ahead. The chicken can be shredded or sliced and used in a variety of meals, from salads to soups and pasta dishes.
Preparation
Firstly, it is important to note that when boiling a whole chicken, you are technically poaching it. So, while you will need to bring your liquid to a boil, you should then immediately reduce the heat and cook the chicken at a simmer.
Place the chicken in a large pot with a tight-fitting lid. Cover the chicken with a high-quality stock or broth, or water with added salt. You can also add flavour with lemon slices, dill, peppercorns, and smashed garlic. Bring the pot to a boil over high heat.
Cooking
Once the liquid reaches a rolling boil, reduce the heat to low and partially cover the pot with the lid. Allow the chicken to simmer gently for 45 minutes to 2 hours, depending on the size and weight of the chicken.
Check the temperature of the chicken about 10 minutes before you think it will be ready to ensure you don't overcook it. The chicken is done when it reaches 165°F in the thickest part of the meat. You can use an instant-read thermometer to check this.
Resting
Use tongs to remove the cooked chicken from the pot and place it on a cutting board or platter. Allow the chicken to rest for at least 30 minutes. This will lock in the juices, leading to tender meat.
Serving
Once the chicken has rested, debone it and shred or slice the meat as needed. The leftover broth can be passed through a sieve and stored in an airtight container in the fridge for up to 4 days.
Shredded or sliced chicken can be stored in an airtight container in the fridge for up to 4 or 5 days. It can also be frozen for up to 3 months.
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Frequently asked questions
Thinner chicken breast cutlets are ready in about 8 minutes. Larger chicken breasts can take up to 15 minutes. Boneless chicken thighs will take about 10 minutes to cook, while bone-in chicken thighs will take about 15 minutes.
Bring the chicken to a boil and then reduce the heat to a gentle simmer.
The chicken is done when it registers 165°F in the thickest part of the meat with an instant-read thermometer. You can also cut into the chicken to check if it's cooked through.
Depending on the size of your chicken, it can take anywhere from 45 minutes to 2 hours to boil a whole chicken. For a more precise estimate, refer to a pound-to-cook-time ratio.
Yes, you can use water instead of broth or stock to boil chicken. However, you may need to increase the amount of salt to compensate for the reduction in seasoning.
