Boiling Chicken: Keeping It Tender And Juicy

Boiling chicken is a simple and quick way to cook chicken that results in tender, juicy meat. However, it is important to note that boiling is different from poaching, which is a gentler method that better suits proteins and prevents them from drying out and overcooking. To boil chicken, you can use water or a more flavourful liquid such as broth, apple cider, or dry white wine. The cooking time depends on the size and type of chicken, with boneless chicken breasts taking 12-15 minutes and bone-in chicken breasts taking up to 30 minutes. It is recommended to bring the liquid to a boil and then reduce the heat to a simmer until the chicken is cooked through.

Start with cold broth or water, not boiling liquid

To boil chicken so that it is still tender inside, it is important to start with cold broth or water, not boiling liquid. This is because placing the chicken directly into boiling liquid will cause the outside to overcook while the inside remains undercooked.

To start, place your chicken in a large pot with a tight-fitting lid. You can use any cut of chicken, but chicken breasts benefit the most from this method as they can quickly dry out when roasted or grilled. Bone-in, skin-on chicken breasts will take about 30 minutes to cook, while boneless, skinless chicken breast halves will take 12 to 15 minutes. If you are using frozen chicken, it is recommended that you thaw it first. However, if you are short on time, you can boil frozen chicken without thawing by increasing the cooking time by 50%.

Once your chicken is in the pot, add enough cold broth or water to cover the chicken. You can use water if you want the other flavours in your recipe to shine, or you can use a more flavourful liquid such as broth, apple cider, dry white wine, or a combination. If using water, be sure to add salt for seasoning. You can also add aromatics and seasonings to the pot to infuse the meat with flavour. Onions, carrots, celery, ginger, scallions, herbs, garlic, peppercorns all work well.

After adding the liquid and seasonings, place the pot over medium-high heat and bring the liquid to a boil. Once it reaches a boil, immediately reduce the heat to a simmer and cover the pot. It is important not to actually boil the chicken, as this will result in tough, dry meat. Instead, you want to gently cook the chicken at a simmer until it is cooked through. For boneless, skinless chicken breasts, this will take about 15 minutes, while bone-in, skin-on chicken will take about 30 minutes. The chicken is done when it registers 165°F in the thickest part of the meat with an instant-read thermometer.

Use a large pot with a tight-fitting lid

To boil chicken so that it is still tender inside, you'll want to use a large pot with a tight-fitting lid. This is important because it helps to trap the heat and moisture inside the pot, ensuring that the chicken cooks evenly and doesn't dry out.

Start by placing your chicken breasts in the large pot. If you're cooking multiple breasts, arrange them in a single layer, ensuring they are not stacked on top of each other. It's okay if the pieces overlap a little.

Next, add enough liquid to cover the chicken. You can use water or chicken broth, depending on your preference. If using water, consider adding a tablespoon of kosher salt for every quart of water to enhance the flavour. Additionally, you can add aromatics and seasonings to the pot to infuse the chicken with more flavour. Options include onions, carrots, celery, ginger, scallions, herbs, garlic cloves, and peppercorns.

Once you've added the liquid and seasonings, place the pot over medium-high heat on the stove. It's important to start with the chicken and liquid at room temperature or cold rather than adding the chicken to already boiling liquid. This helps the chicken cook more uniformly, preventing the outside from overcooking while the inside is still undercooked. Bring the liquid to a boil, then immediately reduce the heat to a gentle simmer.

Cover the pot with the tight-fitting lid and let the chicken cook. The cooking time will depend on the size and type of chicken pieces you are using. Boneless, skinless chicken breasts will take about 12 to 15 minutes, while larger bone-in breasts can take up to 20 minutes. Always check the internal temperature of the chicken to ensure it's cooked thoroughly. It should register 165°F in the thickest part of the meat.

Using tongs, transfer the cooked chicken to a cutting board and let it rest for at least 10 minutes. This resting period ensures that the juices stay inside the chicken, making it even more tender and juicy.

By following these steps and using a large pot with a tight-fitting lid, you'll be able to boil chicken that is tender and moist, avoiding the dryness that can sometimes occur with other cooking methods.

Season the liquid with salt, pepper, and herbs

Seasoning the liquid is a crucial step in boiling chicken to ensure it is still tender inside. The liquid you use can be as simple as water, which is a good choice if you want other flavours in your recipe to shine. However, you can also use more flavourful liquids such as chicken broth, apple cider, dry white wine, or a combination of these to infuse your chicken with a more robust flavour.

When seasoning the liquid, be generous with salt and pepper. If using water, add one tablespoon of kosher salt for every quart of water. You can also add peppercorns, as well as other seasonings like herbs, onion wedges, carrot pieces, celery, garlic cloves, bouillon granules, and lemon juice or peel.

If you're using broth, you may still need to add additional salt so that the cooking liquid is highly seasoned. You can also add aromatics like ginger and scallions to the pot. Remember, the more flavour you add to the liquid, the more flavour your chicken will absorb.

Simmer, don't boil, for 8-15 minutes

To ensure your chicken is tender, it's important to simmer rather than boil. Boiling chicken can cause it to become tough and rubbery as the proteins contract and squeeze out moisture.

First, place your chicken in a large pot with a tight-fitting lid. Cover the chicken with water or broth, ensuring there is about an inch of liquid above the chicken. You can use water or broth for this step, but if you use water, be sure to add salt to the pot. You can also add other seasonings like pepper, onion, carrot, or fresh herbs to infuse your chicken with flavour.

Place the pot on the stove and turn the heat to medium-high. Bring the liquid to a boil. As soon as it boils, immediately reduce the heat to a simmer. You do not want to boil the chicken, so it is important to keep the temperature low. Cover the pot and let the chicken cook for 8-15 minutes. The exact time will depend on the size and thickness of your chicken breasts. Thinner cutlets will be ready in about 8 minutes, while larger breasts can take up to 15 minutes. Boneless chicken thighs will take about 10 minutes, and bone-in thighs will take about 15 minutes.

To check if your chicken is done, insert an instant-read thermometer into the thickest part of the meat. The chicken is done when it reaches 165°F. If you do not have a thermometer, you can cut into the chicken to make sure it is cooked through.

Rest for 10 minutes before serving

Once your chicken has finished boiling, remove it from the pot using a slotted spoon, fork, or tongs, allowing any excess liquid to drain off. Place the chicken on a cutting board and let it rest for at least 10 minutes. This resting period is crucial, as it ensures that the juices stay inside the chicken and don't run out onto the cutting board.

During this time, the chicken will continue to cook due to residual heat, so it's important to account for this when deciding on your preferred level of doneness. You can use this resting time to prepare any sides or sauces to accompany your meal.

If you're in a hurry, you can speed up the resting process by transferring the chicken to a cooler environment, such as a windowsill or a breezy balcony. However, avoid placing the chicken directly in the refrigerator, as the sudden drop in temperature can affect its texture and moisture content.

After the resting period, your chicken is ready to be served. Use a meat thermometer to check that the internal temperature has reached 165°F, indicating that it is safe to eat.

Remember, the resting time is a critical step in the cooking process, ensuring your boiled chicken remains tender, juicy, and flavorful.

Frequently asked questions