It may sound boring to boil chicken, but the beauty of it lies in how simple it is: simmering (or boiling) chicken makes it perfectly tender, and you can use it in a lot of different weeknight dinners. My foolproof guide to boiling chicken will save meal preppers everywhere. It makes it easy to get chicken that is tender, juicy, and shreddable. While boiling chicken is practically as simple as bringing a pot of water to a boil, there are tricks to it. Keep reading below to discover my top tips for boiling chicken perfectly, every time.
What People Are Saying: “Glad I found this recipe…. I always overcooked my chicken breasts and they came out rubbery. Not with this recipe. perfect!” – mag3355.
“I am 34 years old and I’ve been boiling chicken wrong my whole life apparently. This is the best method I’ve ever used. Chicken comes out tender, flavorful and delicious in every way. I highly recommend!” – Whittles2020.
Cooking chicken in water is a common cooking technique that has both benefits and drawbacks When prepared properly, boiling or simmering chicken in water can yield tasty, tender meat for soups, salads, sandwiches and more. However, improper cooking techniques can lead to dry, rubbery chicken with little flavor In this article, we’ll explore the science behind cooking chicken in water and provide tips for preparing moist, flavorful boiled chicken.
The Science Behind Boiling Chicken
When you cook chicken in boiling water, the bubbling liquid breaks down the proteins in the meat and makes them easier to shape. This is called denaturation. The high heat from the water makes the tightly coiled protein molecules unwind and then reorganize themselves into a new shape. In turn, this changes the texture of the chicken, making the meat firmer and easier to cut or shred.
Furthermore, the water gets into the chicken’s muscle fibers and keeps them moist and tender. The hot liquid used for poaching cooks the meat from the inside out. This is different from dry-heat cooking methods like grilling or roasting, where heat is applied to the outside of the meat.
But if you boil chicken for too long, it can get too dry and lose its flavor and nutrients. Over time, vitamins and minerals dissolve into the cooking liquid. Proteins also shrink and squeeze out water when exposed to wet heat for a long time, which makes the meat drier. For perfectly boiled chicken, it’s important to keep an eye on the cook times and internal temperatures.
The Pros and Cons of Cooking Chicken in Water
Pros:
- Retains moisture and tenderness
- Lower fat cooking method
- Easy and convenient
- Versatile for various dishes
- Infuses seasoning from poaching liquid
Cons:
- Can lose nutrients into water over time
- Risk of overcooking and drying out
- Can produce bland, flavorless meat
- Need to monitor cook time closely
- Food safety challenges with raw meat
Tips for Achieving Flavorful, Juicy Boiled Chicken
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Use chicken broth or seasoned poaching liquid
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Add aromatics: onions, garlic, herbs
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Brine chicken first to boost flavor and moisture
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Sear or brown chicken before simmering
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Simmer gently; don’t actually boil
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Cook just until 165°F internal temperature
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Allow chicken to rest before serving
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Chill in poaching liquid for added moisture
Poaching as a Healthier Boiled Chicken Alternative
Poaching chicken keeps it moist while retaining more nutrients than boiling. Cook in simmering liquid at 160-180°F until chicken reaches 165°F internally. The gentler heat helps limit protein and vitamin loss. Poaching liquid can be water, broth or flavorful marinades. boneless chicken breasts take 10-15 minutes. Bone-in parts may take 15-20 minutes. For added flavor and moisture, poach chicken still on the bone and remove bones after cooking.
Tips for Using Boiled Chicken in Recipes
- Shred or dice for salads, wraps, soups
- Keep warm in cooking liquid for serving
- Mix with mayo, herbs for chicken salad
- Use in casseroles, stir fries, fajitas
- Slice for sandwiches, on top of pizza or pasta
- Reserve poaching liquid for sauces or gravies
If you cook chicken in water the right way, you’ll get meat that tastes great in all kinds of dishes. If you follow these tips, your boiled chicken will be moist and tender without being bland or dry. For the best results, check the temperature inside and let it cook slowly in broth.
How To Boil Chicken
- Chicken: This method can be used to cook any part of a chicken, even a whole chicken. However, I think chicken breasts work best. If you don’t like tough, dry meat in chicken breasts, boiling (actually, simmering) them will keep them moist and juicy.
- Broth: One easy way to add flavor to chicken is to boil it in broth instead of water. While you’re at it, feel free to add some scents to the pot. If you use onion, celery, carrot, or ginger and scallions together, you can’t go wrong.
- Adding salt to chicken while it’s boiling or simmering is helpful because it season the meat all over, like a brine. But for this to happen, you need to sprinkle a lot of salt on food. Starting with low-sodium chicken broth will only get you so far; you’ll need to add more salt to make the cooking liquid very flavorful. Instead of broth, use water. For every quart of water, add 1 tablespoon of kosher salt.
Place the chicken in a large pot and pour broth (or water) over to cover. Season generously with salt and pepper. Starting the chicken in cold or room temperature liquid is crucial to even cooking.
Place the pot over medium-high heat and bring the liquid to a boil. Turn down the heat right away (we don’t want the chicken to boil!), cover the pot, and simmer for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of the breasts reads 165°. Uncover the pot periodically to make sure the liquid is merely simmering; adjust the heat as needed.
Using tongs, transfer the chicken to a cutting board and let rest for at least 10 minutes; this resting period ensures the juices stay inside the chicken and dont run out onto your cutting board the moment you start shredding. Once the chicken is well rested, use 2 forks to shred the meat into large pieces or use your hands if smaller pieces what youre after.
Full list of ingredients and directions can be found in the recipe below.
- Start with a tasty liquid. You could boil the chicken in water, but that seems a bit dull, doesn’t it? Boiling the chicken in chicken broth is a surefire way to make it taste better right away.
- Start it off cold: Don’t put the chicken right into boiling water. Instead, put the chicken in cold water or broth and heat both at the same time. This way of cooking the chicken makes it cook more evenly, so the outside doesn’t get too brown while the inside stays raw.
- Season it well. Put the chicken breasts in a large pot with a lid that fits tightly, and add enough water to cover them. Season your liquid well with salt and pepper—this is crucial. Its really no different than boiling a pot of pasta. You can also add carrots, onions, or fresh herbs if you have them. It will taste great no matter what you put in the pot, so add as much as you like.
- Cook it slowly. Even though it’s called “boiling chicken,” you don’t want to do that because you’ll end up with rubber chicken. Instead, turn down the heat right away after the liquid starts to boil and cook the chicken at a simmer. Lift the lid every so often to make sure the liquid is simmering, and if it’s not, adjust the heat.
If you don’t eat all of your chicken right away, put it in the fridge for up to 4 days in a container that won’t let air in.
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth or water
- Kosher salt
- Freshly ground black pepper
- Step 1: Put the chicken in a big pot over medium-high heat. Cover the chicken with broth and sprinkle it with a lot of salt and pepper. Step 2: Bring to a boil, then cover and slowly lower the heat. Let it cook on low heat for about 10 minutes, or until the chicken is fully cooked (an instant-read thermometer inserted into the thickest part of the breast should read 165°). Step 3: Put the chicken on a cutting board and set it aside for 10 minutes. Shred chicken with 2 forks.
Why you should cook chicken in water.
FAQ
Is it good to cook chicken in water?
If tough, dry meat is the bugbear of chicken breasts, boiling (in truth, simmering) is the solution, ensuring they remain moist and juicy. Broth: Boiling chicken in broth rather than water is an easy way to infuse the meat with flavor. While you’re at it, feel free to throw some aromatics into the pot.
Does cooking chicken in water make it tender?
What does leaving chicken in water do?
It’s fine. The water just helps to defrost the chicken. It shouldn’t be left more than 30 minutes at a time, generally.
Does cooking chicken in water make it dry?
Boiling in fact does dry the chicken out, because it will cause the muscle fibers to contract, expelling their moisture.
Can you cook chicken in water?
Cooking chicken in water offers several advantages over other methods: Tenderness: Water cooking creates a moist environment that prevents the chicken from drying out, resulting in exceptionally tender meat. Flavor Infusion: The water can be infused with herbs, spices, and aromatics, adding depth and complexity to the chicken’s flavor.
Should you cook chicken on the stovetop with water?
Cooking a chicken on the stovetop with water helps retain moisture and enhances the natural flavors of the meat. It’s also a healthier option as you don’t need to add excessive fats or oils. Plus, using water as a cooking medium ensures even heat distribution, resulting in perfectly cooked chicken every time!.
How long to cook a whole chicken on the stove with water?
How long it takes to cook a whole chicken on the stove with water will depend on how big the chicken is. As a general guideline, it can take between 60 to 90 minutes. It is crucial to ensure that the chicken is fully cooked before serving. What ingredients do I need to cook a whole chicken on the stove with water?.
Why do chickens need water?
Chickens need water to digest their food; it softens the dry pellets or crumbles and seeds they eat. Water also keeps a hen’s body systems working as they should: it’s essential to egg-laying as well as for waste elimination, and it helps regulate her body temperature.
How do you cook chicken in a crock pot?
To spice up the chicken, put it in a large pot and add 4 cups of water. Use herbs like rosemary, thyme, or sage. The water should cover about two-thirds of the chicken. Bring the water to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and cover the pot with a lid.
Can you eat boiled chicken if you’re ill?
Boiled chicken, whether it’s in soup or by itself, is good for sick people because it has cysteine, an amino acid that breaks down mucus in the lungs and makes breathing easier. Since chicken is already a lean protein, cooking reduces its fat content. Begin with cold water.