Boiling Chicken: Avoiding The Rubberiness

Boiling chicken is a great way to prep the meat for a variety of dishes, from salads to sandwiches to soups and more. It is a simple, economical, and mostly foolproof way to cook chicken breasts, resulting in juicy and tender meat. However, boiled chicken can sometimes turn out rubbery and dry. To avoid this, it is crucial to simmer the chicken gently and not overcook it. In this article, we will guide you through the process of boiling chicken so that it turns out perfectly moist and tender every time.

Use broth, not water

Boiling chicken in broth or stock instead of water is a great way to infuse the meat with flavour. This method is especially useful if you want to add boiled chicken to other dishes, such as salads, soups, or sandwiches, as it keeps the flavour mild.

To boil chicken in broth, start by placing the chicken in a large pot and pouring broth over it to cover. You can use chicken broth or vegetable broth, depending on your preference. Then, season the chicken and broth generously with salt and pepper. It is crucial to start with cold or room-temperature broth to ensure even cooking.

Once you have added the seasonings, bring the broth to a boil. As soon as it starts boiling, reduce the heat to medium-low and let the chicken simmer. It is important to cook the chicken gently, as boiling it vigorously can make it tough and rubbery. Simmering the chicken will also help keep it moist and flavourful.

The cooking time will depend on the size of the chicken breasts. Thinner cutlets will cook in about 8 minutes, while larger chicken breasts can take up to 15 minutes. You can check if the chicken is done by inserting a meat thermometer into the thickest part of the breast. According to the U.S. Department of Agriculture, chicken is fully cooked when it reaches an internal temperature of at least 165°F.

Season generously

Seasoning your chicken generously is a crucial step in ensuring your boiled chicken is not rubbery and flavourful. The flavour of your chicken will come from what you put in the pot, so be generous with your seasonings.

Firstly, you should choose your cooking liquid. You can use water, but chicken stock, broth, or bouillon dissolved in water will infuse your chicken with more flavour. If you want to keep the flavour mild, you can use vegetable stock or broth.

Next, you'll want to add your salt. If using water, add 1 tablespoon of kosher salt for every quart of water. If using a low-sodium broth or stock, you will also need to add salt so that the cooking liquid is highly seasoned. You can also add pepper, garlic, bay leaves, and any other herbs or seasonings you desire. For example, if you plan to use the chicken in enchiladas, you can add cumin seed, oregano, and jalapeño to the cooking liquid. Alternatively, for a classic chicken salad, add a halved celery stalk, a slice of onion, a few peppercorns, and a bay leaf. You can also add aromatics like onion, celery, carrot, ginger, and scallions.

If you want to use the cooking liquid for something else, skim the foam off the surface as it comes to a boil. You'll be left with a tasty broth at the end that you can use in soups or to cook dried beans.

Simmer, don't boil

Boiling chicken is an easy, economical, and foolproof way to cook chicken breasts. However, to ensure that your chicken doesn't turn out rubbery, it is important to simmer rather than boil the meat.

To begin, place the chicken breasts in a large pot with a tight-fitting lid. Add enough liquid—such as water, broth, or stock—to cover the chicken completely. For extra flavour, you can use chicken stock or bouillon dissolved in water, or add aromatics like onions, celery, carrots, ginger, scallions, garlic, or herbs and seasonings.

Next, bring the liquid to a boil. This is crucial, as starting the chicken in cold or room-temperature liquid ensures even cooking. However, as soon as the liquid starts boiling, reduce the heat to medium-low and maintain a gentle simmer.

Cover the pot and let the chicken cook for about 8 to 15 minutes for boneless chicken breasts, and 15 to 20 minutes for bone-in chicken breasts. The cooking time will depend on the size of the chicken breasts and the number of breasts being cooked. Thinner cutlets will cook faster, while larger breasts will take longer. It is important to note that chicken cooks quickly, so set a timer and check frequently to ensure the chicken is cooked through.

The chicken is done when it reaches an internal temperature of 165°F in the thickest part of the meat. You can use an instant-read thermometer to check the temperature, or slice into the meat to ensure it is cooked through.

Once the chicken is fully cooked, transfer it to a cutting board and let it rest for 5 to 10 minutes. Then, you can shred, slice, or chop the chicken as desired.

Check temperature

Checking the temperature of your chicken is crucial to ensuring it is cooked properly and avoiding foodborne illnesses. The US Department of Agriculture's Food Safety and Inspection Service states that chicken is fully cooked when it reaches an internal temperature of at least 165°F (74°C).

To check the temperature, use an instant-read meat thermometer and insert it into the thickest part of the chicken breast. If you do not have a thermometer, you can slice into the thickest part of the breast to check if it is cooked through. However, using a thermometer is the most accurate method.

For boneless, skinless chicken breasts, the cooking time is typically between 8 and 15 minutes, depending on the size of the breasts. Thinner cutlets will cook faster, while larger breasts will take longer. If you are cooking bone-in chicken breasts, the cooking time will be longer, around 20 minutes.

It is important to note that the chicken will continue to cook even after it has been removed from the heat. So, it is recommended to take the chicken out of the liquid when it reaches an internal temperature of 160°F, as it will continue to rise to 165°F during the resting period.

Checking the temperature frequently towards the end of the cooking process is essential to ensure your chicken is cooked properly and safely.

Rest, then shred

Once your chicken has finished boiling, transfer it to a cutting board and let it rest for 5 to 10 minutes. Tent the chicken with foil to keep it warm. This will give you time to prepare the next steps of your recipe.

After resting, the chicken is ready to shred. Shredding chicken is a simple process. Use two forks to pull the meat apart, one to hold the meat in place and the other to shred it. Pull the forks in opposite directions, towards yourself and away from yourself, to create shredded pieces. You can also use a stand mixer to shred the chicken.

Shredded chicken is versatile and can be used in many dishes. It can be added to soups, salads, sandwiches, pot pies, casseroles, and more. You can also freeze shredded chicken for later use. Simply transfer the cooled shredded chicken to a freezer-safe container or bag and freeze for up to 3 months.

Shredded chicken is a convenient way to meal prep and have protein ready to go for your meals throughout the week. It can be added to various recipes and is a great option for last-minute dinners or quick and easy meals.

Frequently asked questions