Boiling a chicken... About This Page:

[fairestofthemall]

I need a cut and dry answer. (which I can not find on the net, maybe I am just too impatient)

How long do I need to boil a whole chicken? Can it be done in an hour?

Thanks!
Danielle

[Danielle Harmon]

Poached chicken takes 1 hour.

water halfway up the chicken and simmer over medium-low heat for 1 hour, turning once or twice.



if you are doing it for broth or stock 1 to 1 1/2 hours is fine...with whatever aromatics you wish added in.

[brerrabbit1]

One other little tip - if you want a clear stock, start with cold water.

[Tink and co.]

I usually bring to a boil and then simmer for an hour.

[Carousel96]

Technically speaking, you never want to boil a protein food. Just simmer it.

[JerseyDad]

.....a whole (3 lb) chicken can be cooked in about 1-1/2 hours, but the real "cooking" will take place in the first 1/2 hour. A method I use is similar to a method that I saw the Frugal Gourmet demonstrate many years ago for a recipe called Looed Chicken.

....in a pot large enough to contain the chicken, bring enough water to cover to a boil and then add the whole chicken. The boiling will stop...so continue to heat until a slow simmer resumes....and simmer for 1/2 hour. After the 1/2 hour...turn off the heat, cover the pot......and walk away. When the pot has completely cooled, the chicken will be done. This method produces some of the most incredibly moist chicken you will ever eat. Depending on what the chicken will be used for (type of dish) the taste / seasoning can be varied. The original Looed Chicken recipe produces an oriental / asian flavored chicken that makes the most incredible chicken salad. If you want simple savory chicken...a few cloves of crushed garlic, a halfed onion, a few ribs of chopped celery and a cut up carrot can be added to the boiling water prior to the addition of the chicken (no need to peel the carrot or onion).

If you ever want to try the original Looed Chicken dish, the ingredients are as follows:

4 cups water (or to cover)
2 cups low-sodium soy sauce
1 star anise
1/2 cup Chinese rice wine or dry sherry (never use cooking sherry or wine....it has too much salt added)
5 teaspoons sugar
4 slices fresh ginger
Up to 3 pounds of chicken, whole or in parts

Combine the first 6 ingredients...bring to the boil....add the chicken...and cook as noted earlier. When the chicken has cooled, it can be pulled off the bones for serving (over some white rice with a little sesame oil drizzled over...and some of the looing liquid that can be reserved and heated a bit)...or...it can be used to make a great chicken salad by adding a little mayo (NOT..Miracle Whip...EVER!!)...and some fresh chopped chives or scallions / green onions.

....you may never go back to simple poached chicken again.