How to Boil Chicken

There are a few things to always keep in mind when boiling chicken. The first thing is to always thaw the meat completely before putting it in the water. Never try to boil a frozen chicken, it will end up tough. Also, do not overcook the chicken. Since it is being cooked in water, overcooked chicken will not burn but it will take on a rubbery consistency. 160 degrees is the ideal temperature for cooked chicken.

The amount of time it takes to boil chicken depends on the size of the pieces being prepared. If you are cooking a whole chicken, plan on it taking about an hour. For chicken breast, it should take about thirty minutes. For smaller pieces, like wings and thighs, start checking the temperature after about fifteen minutes.

Before adding the chicken to the pot, decide how you want to flavor the meat. If you are planning on boiling a lot of chicken and using it in different recipes, then salt and pepper would leave you with a nice neutral flavor. If you are planning on using the recipe in something like quesadillas or enchiladas, cumin and garlic might be a nice addition to the pot. If you think the chicken would be nice in a soup then savory herbs would flavor the water nicely. Much like salting the water when you cook pasta, adding herbs and spices to the water before adding the chicken will help infuse the flavors you want right into the meat.

Boiling chicken is a very easy process. Place a stock pot full of water on the stove. Make sure it is large enough to hold the amount of chicken you are wanting to cook. Bring the water to a boil and add any spices to that you would like to use. While that is coming to a boil you can prepare the chicken. Be sure to rinse the thawed chicken off thoroughly before adding it to the water. After adding the meat allow the water to come back to a rolling boil. Once it has reached this point, lower the heat to a simmer. You are looking for continuous small bubbles. As the chicken cooks a layer of white film may develop on the top of the water, merely skim this off with a spoon and throw it away. Be careful not to burn yourself. When the meat has reached 160 degrees remove it from the pan with a slotted spoon. The water that is remaining can be discarded or saved for use as a tasty broth for soups. Enjoy!

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