Jake Harper
Boiling chicken is a quick and easy way to cook chicken for a variety of recipes. However, it can be easy to overcook the meat, resulting in a dry and tough texture. To avoid this, it is recommended to poach or braise the chicken by bringing a pot of seasoned water or broth to a boil, removing it from the heat, and then adding the chicken for 10-15 minutes. This gentle cooking method ensures the chicken remains moist and juicy.
How to boil chicken without making it tough
| Characteristics | Values |
|---|---|
| Add chicken to | Cold broth or water |
| Heat | Low |
| Seasonings | Salt, pepper, garlic, onion, peppercorns |
| Cooking time | 8-15 minutes |
| Chicken temperature | 165°F |
| Chicken type | Skinless, boneless chicken breast halves |
| Check for | No pink colour |
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What You'll Learn
Don't add chicken to boiling water
Boiling chicken is a great way to prepare the meat for a variety of dishes, but it can easily become tough and rubbery if overcooked. To avoid this, it is important to never add chicken directly to boiling water. Here are some reasons why:
Firstly, adding chicken to boiling water can result in uneven cooking. When chicken is placed in boiling water, the outside cooks much faster than the inside, leading to overcooked and dry exterior with a raw or undercooked centre. This not only affects the texture but also poses food safety risks.
Secondly, boiling chicken for an extended period can cause the meat to contract and toughen. Chicken breasts, in particular, are one long muscle. When exposed to high heat, the muscle fibres contract, causing the meat to become hard and chewy. By adding chicken to boiling water, it is more challenging to control the cooking process and prevent overcooking.
Moreover, starting with boiling water can make it challenging to infuse the chicken with flavour. While boiling chicken can be seasoned beforehand, starting with cold or room temperature water allows the flavours from seasonings, herbs, and vegetables to permeate the meat as it cooks gently. This results in more flavourful and tender chicken.
Additionally, adding chicken to boiling water can be unsafe, especially if the meat is not thoroughly cooked before consumption. Boiling water can cook the exterior of the chicken quickly, giving the appearance of being cooked through, while the interior may still be raw. This can lead to the consumption of undercooked chicken, which may harbour harmful bacteria.
Finally, by avoiding adding chicken to boiling water, you gain more control over the cooking process. Starting with cold or room temperature water allows for a gradual increase in temperature, making it easier to monitor the meat's progress and achieve the desired level of doneness. This reduces the risk of overcooking and ensures the chicken remains moist and tender.
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Simmer gently
To boil chicken without making it tough, it is important to simmer it gently. This is a crucial step in the process as boiling chicken for the entire cooking time will result in dry and tough meat.
To achieve a gentle simmer, start by placing the chicken in a pan or pot with cold or room-temperature water or broth. Season the chicken and liquid generously with salt and pepper, and add other seasonings like garlic, onions, or herbs for extra flavour. Bring the liquid to a boil. As soon as it starts boiling, immediately reduce the heat to low and cover the pan.
For skinless, boneless chicken breasts, simmer gently for about 12 to 15 minutes. For bone-in, skin-on chicken breasts, simmer for about 30 minutes. The chicken is done when it is no longer pink and has reached an internal temperature of 165°F in the thickest part of the meat. You can use an instant-read thermometer to check this.
By simmering gently, you prevent the chicken from overcooking and ensure it remains moist, juicy, and tender.
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Check regularly
Checking the chicken regularly is a crucial step in the boiling process to ensure it is cooked properly and does not become tough. After reducing the heat to a gentle simmer, you should begin checking the chicken for doneness after about 8 minutes of cooking. The cooking time will depend on the size and type of chicken pieces you are using. For instance, thin cutlets will cook in about 8 minutes, while large chicken breasts can take up to 15 minutes. Boneless and skinless chicken breast halves will take about 12 to 15 minutes, and bone-in, skin-on chicken breasts will require about 30 minutes.
To check the chicken's doneness, you can use an instant-read thermometer to ensure the internal temperature reaches 165°F in the thickest part of the meat. Alternatively, you can cut into the chicken to see if it is cooked through. It should be no longer pink and should be cooked until the juices run clear. By checking the chicken regularly, you can avoid overcooking, which is a common cause of tough and rubbery chicken. Remember, the goal is to cook the chicken gently and evenly, so adjust your heat as needed and continue checking the chicken every minute or so until it is perfectly cooked.
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Salt the water
Salting the water is a crucial step in the process of boiling chicken. It is important to note that the amount of salt you add will depend on whether you plan to use the cooking liquid as a broth. If you intend to dispose of the water, make it as salty as seawater. On the other hand, if you plan to use the liquid as a broth, simply adjust the saltiness to your taste.
When using water instead of broth, a good rule of thumb is to add one tablespoon of kosher salt for every quart of water. This will ensure that the chicken is adequately seasoned during the cooking process. If desired, you can also add other seasonings such as smashed garlic, bay leaf, peppercorns, sliced ginger, sliced lemons or oranges, sliced onions or celery, and fresh herbs like rosemary or thyme.
It is worth mentioning that you should place the chicken in the pot before adding the water or broth. This ensures that the chicken cooks uniformly, preventing the outside from overcooking while the inside remains undercooked. After adding the liquid, you can season the chicken and liquid with salt and pepper to taste.
Once you have added the salt and any desired seasonings, you can proceed with the cooking process. Bring the liquid to a boil, then immediately reduce the heat and simmer until the chicken is cooked through. For boneless, skinless chicken breasts, this will typically take around 12 to 15 minutes, while bone-in, skin-on chicken may require up to 30 minutes.
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Poach or braise
Poaching Chicken
Poaching chicken is a gentle, indirect cooking method that involves submerging skinless, boneless chicken breasts in a liquid at a low temperature, allowing the meat to cook slowly and evenly.
To poach chicken, arrange the chicken in a single layer in a saucepan or pot large enough for them to sit mostly in a single layer. Sprinkle salt and aromatics like smashed garlic, bay leaf, peppercorns, sliced ginger, fresh herbs, and thinly sliced onions over the chicken. Then, cover the chicken with water (for added flavour, add a cup of white wine) and bring to a boil. Reduce to a simmer and cover the pot with a lid.
After 8 minutes, check the chicken. It is done when it is opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. The chicken will typically finish cooking in 10 to 14 minutes, depending on the thickness of the meat and whether it has a bone.
Let the poached chicken rest on a cutting board for at least 5 minutes before serving. This resting time allows the juices to settle and redistribute, ensuring juicy chicken.
Braising Chicken
Braising chicken is a simple process that results in tender, moist, and flavourful meat. It involves searing the chicken, then simmering it in liquid with seasonings and vegetables.
First, coat the bottom of a heavy large skillet with olive oil and heat over high heat. Place the chicken breasts in a single layer in the hot skillet and cook for 1 minute or until lightly browned. For whole chicken, brown the chicken, then remove it from the pan and add the vegetables to the braiser. Giving the vegetables a quick sear will add flavour and enhance the taste of the braised chicken. Once the vegetables are soft and slightly caramelized, add some butter and flour and make a roux. The roux will thicken the liquids in the braiser, resulting in a tasty gravy that will go well with the chicken.
Then, add the chicken back to the braiser and cover it. Braising takes time, so don't rush it. While the chicken will be perfectly cooked after an hour or so of cooking, it will taste best after spending two and a half to three hours in the oven. The meat will be fall-off-the-bone tender and succulent.
Braised chicken can be served with a variety of side dishes, such as white jasmine rice, potatoes, or quinoa and kale.
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