The Perfect Way To Boil Tender, Fall-Off-The-Bone Chicken

Boiling chicken is a simple and versatile cooking method that can be used to prepare tender, juicy, and flavorful chicken. It is a great way to cook chicken breasts, which can quickly dry out when roasted or grilled. Boiling chicken yields perfectly tender chicken that can be used in countless recipes, such as soups, stews, salads, sandwiches, tacos, and enchiladas. To achieve juicy and delicious results, it is important to follow certain steps, such as removing the skin and excess fat from the chicken, seasoning it well, and simmering it gently. By boiling chicken, you can create a comforting and tasty meal that the whole family will enjoy.

Seasoning: salt and pepper are crucial, but you can add other herbs and spices

Seasoning is an important step in boiling chicken so it falls off the bone. Salt and pepper are crucial to enhancing the flavour of the chicken as it boils. Be generous with the salt—this will help to season the meat inside and out, much like a brine.

You can also add other herbs and spices to the chicken before boiling. Fresh herbs like rosemary, thyme, or parsley can be thrown into the pot, along with garlic cloves, bouillon granules, and lemon juice or peel. If you want to infuse your chicken with a more robust flavour, you can boil it in chicken broth, apple cider, dry white wine, or a combination of these liquids.

Additionally, you can add aromatics to the pot, such as onion, celery, carrot, ginger, and scallions. These ingredients will not only add flavour to the chicken but also to the broth, creating a delicious and fragrant stock that can be used for other recipes.

Feel free to experiment with different combinations of herbs, spices, and aromatics to find your favourite flavour profile for boiled chicken.

Simmering: boil the water first, then reduce heat to a gentle simmer

Boiling chicken is an easy and basic method to prepare tender and juicy chicken that can be used in a variety of dishes. While it is a simple process, there are some tricks to it.

Firstly, prepare the chicken by removing the skin and excess fat from the chicken legs or breasts. This will help reduce the amount of grease in your dish and make it healthier. Rinse the chicken pieces in cold water to remove any impurities and pat them dry with a kitchen towel. Season the chicken with salt and pepper, or any other herbs and spices you prefer. This will enhance the flavour of the chicken as it boils.

Next, place the chicken in a large pot with a tight-fitting lid. You can add aromatics like onions, celery, carrots, ginger, scallions, or fresh herbs to the pot as well. Add liquid—either water or broth—ensuring that the chicken is fully submerged. For broth, you can use chicken broth, apple cider, dry white wine, or a combination to infuse your chicken with a robust flavor.

Now, bring the liquid to a boil over medium/high heat. Cover the pot and then reduce the heat to a gentle simmer. Adjust the heat as needed to maintain a gentle simmer so that little bubbles pop up across the surface of the liquid.

For boneless, skinless chicken breasts, cook for about 12 to 15 minutes. For bone-in, skin-on chicken breasts, cook for about 30 minutes. If the chicken is frozen, the cooking time will increase by about 50%. The chicken is cooked when the internal temperature in the thickest part of the breast registers 165°F.

Once done, remove the chicken from the pot and let it cool. Then, pull the chicken meat from the bones and skin. You can use tongs or your hands, but be careful as the chicken may still be hot.

Timing: cook for 10-20 minutes, or until the internal temperature is 165°F

The timing for boiling chicken off the bone depends on the cut of chicken and whether it includes bones. For boneless, skinless chicken breast halves, boil for 12 to 15 minutes. If you're using frozen chicken, increase the cooking time to 18 to 22 minutes, or even longer if you haven't thawed the chicken first. For bone-in, skin-on chicken breasts, boil for about 30 minutes, or 45 minutes if the chicken is frozen. If you're cooking a whole chicken, the boiling time will range from 60 to 90 minutes, depending on the size of the bird.

Regardless of the cut of chicken, it's important to ensure that it reaches an internal temperature of 165°F to be safe for consumption. This usually takes about 10 to 20 minutes for boneless chicken breasts and about 30 minutes for bone-in chicken breasts. For a whole chicken, it can take up to an hour or more to reach this temperature, depending on the size of the bird.

To check the internal temperature of the chicken, use a meat thermometer. Insert it into the thickest part of the chicken breast or thigh. If the chicken has bones, make sure the thermometer doesn't touch them, as this will affect the reading.

It's worth noting that boiling times may vary depending on factors such as altitude, the accuracy of your stove, and the quality of the chicken. Always refer to a reliable recipe or guide and adjust the timing as needed.

Resting: let the chicken rest for 10 minutes before shredding

After boiling, let the chicken rest for 10 minutes before shredding. This will allow the chicken to cool down slightly, making it easier and safer to handle. It also gives the juices a chance to redistribute, ensuring the chicken is moist and tender.

During this resting period, you can prepare any other ingredients you may need for your dish. For example, if you're making a salad, you can chop up your vegetables, or if you're adding the chicken to a soup or stew, you can get your broth ready.

If you're in a hurry, you can use tongs or a fork and knife to pull the meat off the bones while the chicken is still hot. However, it's important to be very careful as the chicken will retain its heat for a while, and you don't want to burn yourself.

If you're not in a rush, you can let the chicken cool down further before shredding it with your hands. This will make it easier to get all the meat off the bones, and you'll be able to do so in larger chunks, which can be preferable for certain dishes.

Once your chicken is shredded, you can season it with additional herbs and spices to taste and use it in a variety of recipes, such as soups, stews, salads, sandwiches, tacos, enchiladas, or pot pies.

Storing: cool before storing in an airtight container in the fridge for up to 4 days

Storing your boiled chicken safely is crucial. Bacteria multiply quickly when meat is in the "Danger Zone", between 40°F (4°C) and 140°F (60°C). Therefore, it is important to cool the chicken and place it in the fridge within 2 hours of cooking. If the temperature is above 90°F, get the chicken in the fridge within an hour.

Once the chicken is cooked, place it in a bowl and allow it to cool. You can then use your hands or tongs to pull the meat off the bones. Be careful, as the chicken may still be hot. After you have removed the meat from the bones, place it in an airtight container and store it in the fridge. Label the container with the date so you know how long it's been in the fridge for.

You can store boiled chicken in the fridge for up to 4 days. However, it may go bad earlier, so keep an eye out for signs of spoilage. Spoiled chicken may have a sour or acidic smell, or it may be slimy. The meat may also turn grey or green, and there may be mould on the surface. If you're not sure, it's best to discard the chicken.

If you don't think you'll eat the chicken within 4 days, you can store it in the freezer. Cooked chicken can be stored in the freezer for 2-6 months.

Frequently asked questions