Stove-Top Chicken: Boiling Water Method

Boiling chicken is a simple and versatile way to cook chicken, yielding tender meat that can be used in a variety of dishes. The process involves adding chicken to a pot of boiling water or broth, reducing the heat, and letting the chicken cook through at a gentle simmer. This method ensures the chicken doesn't dry out and can be applied to different cuts of chicken, from breasts to bone-in pieces. Seasoning the water or broth with salt, pepper, and other aromatics infuses flavour into the meat, and the resulting cooking liquid can be used as a tasty broth for soups or rice. Poaching, as this technique is also called, is a convenient way to prepare chicken for meal prep or as an ingredient in soups, salads, and casseroles.

Preparing the chicken and water

Next, you should add water to the pan or pot. Make sure that the water covers the chicken by about an inch. At this stage, you can also add salt and any other seasonings you would like to use. Some popular options include garlic, lemon, pepper, and bay leaf. If you want to add more flavour to your chicken, you can boil it in chicken broth instead of water.

Once you have added the water and any desired seasonings, you can place the pan or pot on the stove and turn the heat to medium-high. It is important to start with cold or room-temperature liquid to ensure even cooking.

Boiling the water

Boiling water is a simple task, but there are a few things to keep in mind when preparing to cook chicken.

Firstly, it is important to start with cold water. Place your pot on the stove and fill it with enough cold water to cover the chicken. You can also use chicken broth or stock for added flavour, but this is optional. If you do use water, add a tablespoon of salt for each quart of water.

Next, turn on the heat to medium-high and bring the water to a boil. You can add flavourings such as garlic, lemon, pepper, or bay leaf at this stage. It is important to note that you should not add the chicken to the pot until the water is boiling. This ensures the chicken cooks evenly.

Once the water is boiling, immediately reduce the heat to low or medium-low and cover the pot with a lid. You want the water to be at a gentle simmer, not a rolling boil, as this will ensure the chicken cooks through without becoming tough and dry.

Check the chicken regularly to ensure it is cooked to your liking. Thinner cutlets will take around 8 minutes to cook, while larger chicken breasts can take up to 15 minutes. The chicken is done when it reaches an internal temperature of 165°F in the thickest part of the meat. You can use a meat thermometer to check this.

By following these steps, you will have perfectly boiled chicken that is juicy and tender every time.

Adding the chicken

When adding the chicken, the first step is to place the chicken in a single layer in the bottom of a pan. It is okay if the pieces overlap a little. If you are using frozen chicken, it is recommended to thaw it first. You can do this by leaving the chicken breasts in the fridge for at least nine hours, using the defrost setting on your microwave, or using the cold-water method.

Next, fill the pot with cold water and make sure that the chicken breasts are fully covered by about an inch of water. If you want to infuse the meat with more flavour, you can boil the chicken in chicken broth instead of water. You can also add aromatics to the pot, such as onion, celery, carrot, ginger, scallions, garlic, lemon, or herbs.

Then, place the pot on the stove and turn the heat to medium-high. Add one tablespoon of salt for every quart of water. You can also add pepper and other seasonings. As the water comes to a boil, foam will start to collect on the surface. If you plan to use the cooking liquid for something else, you can skim the foam off the surface.

Cooking the chicken

Next, bring the liquid to a boil. As soon as it starts to boil, reduce the heat to low and cover the pan. You don't want to be boiling the chicken for the whole time, as this will result in tough, dry meat. Instead, you're only boiling it initially to bring the liquid up to temperature. Finish the chicken by simmering it in the liquid. This method is called "poaching".

Depending on the size of your chicken pieces, they will take different amounts of time to cook. Thinner chicken breast cutlets will be ready in about 8 minutes, while larger chicken breasts can take up to 15 minutes. Large bone-in chicken breasts will take about 20 minutes. Check that the chicken is cooked through by inserting a meat thermometer into the thickest part of the meat. It should read 165°F when fully cooked. You can also slice into the chicken to check.

Once the chicken is cooked, you can remove it from the pot and place it on a plate or cutting board to rest for 5 minutes. You can then shred, chop, or tear the chicken, depending on your preference. The cooking liquid can also be saved and used as a broth or stock for other recipes.

Storing the chicken

Storing boiled chicken can be a bit tricky because it tends to dry out in the fridge, impacting its taste and texture. To prevent this, you can store your boiled chicken in its cooking liquid. This liquid can be water, stock, apple cider, white wine, or even fresh herbs. By keeping the chicken submerged in its cooking liquid, you'll help preserve its moisture, taste, and texture. Remember to cool the liquid before storing it in the refrigerator.

If you plan to eat the boiled chicken within a few days, storing it in an airtight container in the refrigerator is a good option. This method allows for quick and easy reheating of leftovers and eliminates the need for thawing. However, if you don't anticipate eating the chicken soon, it's better to store it in the freezer.

When freezing cooked chicken, it's crucial to use airtight storage containers to prevent flavour deterioration and freezer burn. For optimal freshness and flavour, consume the frozen chicken within four months. To ensure the best results, maintain a freezer temperature of 0 degrees Fahrenheit or -18 degrees Celsius.

Some people take extra precautions when freezing chicken by wrapping individual pieces in aluminium foil or plastic wrap before placing them in the container. This additional step helps protect the chicken from air exposure, which can accelerate flavour loss and freezer burn.

Frequently asked questions