Best 10 Boiled Chicken Recipes

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Boiled chicken is a versatile and delicious dish that can be used in a variety of recipes. It is a great source of protein and can be cooked in a variety of ways, making it a popular choice for many people. Whether you are looking for a simple and healthy meal or a more complex and flavorful dish, there are many different recipes available to help you create the perfect boiled chicken recipe for your needs.

Let's cook with our recipes!

BOILED CHICKEN



Boiled Chicken image

A recipe for boiled chicken; boiled chicken meat is called for in many other recipes, and is a wonderful basic recipe to have for many uses.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 8

Number Of Ingredients 6

1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover

Steps:

  • Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 4.5 g, Cholesterol 46.1 mg, Fat 11.1 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 3 g, Sodium 64 mg, Sugar 1.9 g

HEALTHIER BOILED AND BROILED BUFFALO CHICKEN WINGS



Healthier Boiled and Broiled Buffalo Chicken Wings image

This recipe is a combination of several different methods that I have used over the years trying to lighten up wings and still keep them crispy while finishing in the oven. It takes a little prep time and has a few extra steps but once you see the crispy non-greasy (well a little less greasy than fried) wings that result, I think you will be pleased. This recipe can be adjusted up or down depending on how many wings you need to prepare. Don't forget the celery, blue cheese, and carrots to serve alongside.

Provided by Canoe98

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

4 lbs chicken wings
cooking spray
aluminum foil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon lemon juice
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 teaspoon cayenne pepper
1 teaspoon salt (optional)
1/2 cup all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper (optional)
1 large ziploc bag
2 cups hot sauce (I use Louisiana)
2 tablespoons unsalted butter
1 tablespoon lemon juice
1 tablespoon apple cider vinegar

Steps:

  • Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil.
  • Remove the tips of the wings and discard or save/freeze for making chicken stock. Using kitchen shears or knife to separate the wings at the joint.
  • Add chicken and other ingredients except the flour to boiling water. Return to boil and cook 15 minutes with top partially covering stock pot. Adjust temperature as necessary to prevent boil overs.
  • While chicken boils combine ingredients for your sauce in a small pan over low to medium low heat stirring often. (Adjust flavorings as you like or you can always use your favorite bottled buffalo wing sauce.) Once sauce is warm you can turn to low or off if you prefer. It will easily reheat when the wings are ready.
  • Drain wings in colander shaking to remove excess water. Let sit for a few minutes or pat dry with a towel. They need to cool a little before placing in a plastic bag with flour and spices.
  • While wings dry and their temperature cools combine flour and other spices in plastic bag.
  • Add wings to mixture and shake to mix to add a light coating of flour. I have found that the flour helps add crispiness and gives the sauce something to soak into. Note it doesn't have to look like fried chicken coating, just a dusting. Now open plastic bag and pour in about a 1/4 cup of your sauce that has cooled down. Shake bag again to evenly coat.
  • Line a sheet pan with aluminum foil lightly sprayed with cooking spray. Arrange chicken wings on pan and let sit in refrigerator for 30 minutes to an hour to allow flour to adhere to chicken.
  • Set oven to broil on HIGH.
  • Remove wings replace aluminum foil lining on sheet pain and transfer wings to the clean sheet of foil. This helps prevent any burning smells while broiling.
  • Place wings in oven on middle rack and broil on HIGH for about 20-30 minutes per side for a total of an hour. Just keep an eye on them and you will know they are ready when they turn golden brown.
  • Pour desired amount of sauce in a large bowl and add chicken wings to coat in sauce and serve while still warm with blue cheese dressing, carrots, and celery.

GRANDMA'S BOILED CHICKEN



Grandma's Boiled Chicken image

This is the base recipe I use to make chicken and noodles, chicken and dumplings and chicken with rice soup. You can use the chicken for any recipe that calls for cooked chicken and freeze the broth in one cup servings for any recipe that calls for chicken broth.

Provided by Sandy in Oklahoma

Categories     Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (3 -4 lb) chicken, whole (Grandma said 1 fat hen)
1 large onion, chopped in large chunks
3 carrots, chopped into chunks
2 stalks celery, chopped into chunks
1 tablespoon peppercorn, whole
2 garlic cloves, diced
2 bay leaves
1 teaspoon dried parsley flakes
2 teaspoons salt

Steps:

  • Wash chicken well. Place all ingredients in large pot. Cover with water.
  • Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed.
  • When meat is falling off the bone, remove from heat. Remove chicken from broth and let cool. Once cool, remove skin and bones and discard. Chop or shred meat.
  • Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.

BOILED CHICKEN, CHINESE STYLE



Boiled Chicken, Chinese Style image

This is an original recipe by Jeff Smith, from the cookbook "The Frugal Gourmet". Use for Chicken with Leeks and Cream recipe, as well as other recipes that call for cooked chicken. Have also used method for boneless chicken thighs with great results. In this recipe we do not actually boil the bird at all but rather place it in boiling water and then leave it alone. Please read the instructions carefully. This dish is so simple and so delicious that you will think the instructions are incorrect.

Provided by caroline.kelley

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 2

1 roasting chicken (can use whole chicken or chicken breasts or thighs)
boiling water

Steps:

  • Fill a large kettle with water, and bring to a boil. (An 8 quart pot two-thirds filled with water works great for a 2 1/2 - 3 pound bird). When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place the chicken back in the pot. Cover the pot, and turn off the heat. Leave the chicken in the pot and the pot on the burner. After 1 hour the chicken is done. Remove and cool.
  • You can debone this chicken in very little time. If you are on a low-salt/low-fat diet, be sure to remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you should decide to store the meat in the refridgerator. The chicken is ready to serve or use.

CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI



Chinese Boiled Chicken with Onions - Chow Yow Gai image

Make and share this Chinese Boiled Chicken with Onions - Chow Yow Gai recipe from Food.com.

Provided by albasque

Categories     Whole Chicken

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 6

1 (3 lb) chicken, cleaned
2 bunches green onions
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 teaspoons salt
1/2 cup peanut oil, heated to smoking point

Steps:

  • Fill a large kettle with water and bring to a boil. (An 8-quart pot two-thirds filled with water works great for a 2 1/2 to 3-pound bird.)
  • When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out.
  • Cover the pot and when the water again boils, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot and the pot on the burner. After one hour, the chicken is done. Remove, and cool.
  • Debone the chicken and tear the meat into small strips.
  • Place them on a large platter.
  • Clean the green onions, and split each onion down the middle. Then cut them up into 1/2-inch pieces and place over the mound of chicken.
  • Pour the soy sauce and the sesame oil over the chicken.
  • Pour the salt over the onions.
  • When you are ready to serve, pour the hot peanut oil over onions and chicken.
  • Toss like salad and serve.

CHINESE COLD BOILED CHICKEN



Chinese Cold Boiled Chicken image

This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen with a night in the fridge. The recipe in three sentences: Season the thighs with salt and pepper, ginger, star anise and scallions, cover with water and simmer slowly. Remove the chicken, reduce the cooking liquid, then pour it back over the meat. Wait until it's well chilled. To serve, sprinkle the ice-cold jelly-clad chicken with sesame oil, scallions, cilantro and jalapeño slices. Give it a squeeze of lime. If you want something extra, add cucumber, avocado and crisp lettuce leaves. Or take off the skin, shred the chicken and have it with cold noodles.

Provided by David Tanis

Categories     dinner, project, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

6 large bone-in chicken thighs
Salt
pepper
1 two-inch piece of ginger, peeled and thickly sliced
4 garlic cloves, sliced
3 star anise
4 scallions, 2 whole and 2 slivered
3 tablespoons chopped cilantro
1 jalapeño, thinly sliced, optional
2 tablespoons roasted sesame oil
Lime wedges, for serving

Steps:

  • Season the thighs generously with salt and pepper. Put them in a pot and barely cover with cold water. Add the ginger, garlic, star anise and the two whole scallions. Bring to a gentle boil and skim any rising foam. Turn the heat to very low, cover, and cook at a bare simmer for 1 hour.
  • Transfer the thighs to a bowl to cool. Skim the fat from the surface of the cooking liquid. Over high heat, reduce the liquid by half, about 10 minutes, then strain it over the thighs. Cover and refrigerate several hours or overnight.
  • To serve, arrange the chicken on a platter, leaving some of the jellied broth clinging to the thighs. (Alternatively, the skin may be removed and discarded, and the meat pulled from the bone and shredded.) Lightly sprinkle with salt and pepper. Top with slivered scallions, cilantro and, if you like, jalapeño slices. Drizzle with sesame oil and surround with lime wedges.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 0 grams, TransFat 0 grams

SAFFRON CHICKEN, BOILED LEMON AND GREEN BEAN SALAD



Saffron Chicken, Boiled Lemon and Green Bean Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 lemon, preferably unwaxed
1 1/4 teaspoons salt, plus more to taste, divided
Pinch saffron
2 tablespoons finely chopped mint leaves
1 clove garlic, minced
3 tablespoons lemon juice, divided
1/4 cup olive oil, divided
1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick
1 pound green beans, washed and trimmed
Nonstick cooking spray
2 tablespoons finely chopped fresh thyme leaves
1 tablespoon honey
Freshly ground black pepper

Steps:

  • Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.
  • In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.
  • Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.
  • Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.
  • Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.
  • In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.

Nutrition Facts : Calories 324 calorie, Fat 16 grams, SaturatedFat 2.5 grams, Cholesterol 91 milligrams, Sodium 391 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 32 grams, Sugar 8 grams

BOILED, STUFFED AND ROASTED CHICKEN



Boiled, Stuffed and Roasted Chicken image

Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food.

Provided by Angela Sara

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large roasting chicken
3 ounces butter
salt and pepper
1 lb beef or 1 lb lamb, minced
3 tablespoons olive oil
salt and black pepper
4 ounces blanched almonds, halved
2 ounces pine nuts
4 -5 ounces cooked rice
2 -3 ounces butter, for roasting

Steps:

  • Clean the chicken and place in a deep saucepan and cover with water.
  • Add salt, pepper and butter.
  • Bring to the boil skimming away any scum.
  • Simmer in the water for about 3/4 hr, or until nearly tender.
  • Allow to cool a little.
  • Stuffing.
  • Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
  • In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
  • Mix the meat, nuts and rice and taste for seasoning.
  • Stuff the chicken tightly with this mixture and secure with a skewer.
  • Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

BOILED CHICKEN WITH CARROTS



Boiled Chicken With Carrots image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1 3- to 4-pound chicken
1 1/2 to 2 pounds large carrots
4 small onions, peeled
2 sprigs rosemary
2 leeks
4 cloves garlic
Herb bouquet (thyme, bay leaf and parsley tied in cheesecloth)
Coarse salt and freshly ground pepper to taste
4 to 5 pints chicken stock, preferably homemade
2 teaspoons sugar
1/4 cup parsley, chopped fine

Steps:

  • Place the chicken in a casserole into which it fits neatly along with the vegetables. Place the carrots, onions, rosemary, leeks, garlic cloves and herb bouquet around it, season with salt and pepper, and add enough stock just to cover. Bring to boil, skim off any foam that rises to the top, and allow to simmer gently until the chicken is cooked (about one hour).
  • Pour one-quarter cup chicken stock into a small saute pan. Add the sugar and reduce over high heat. Remove the carrots from the casserole with a slotted spoon, roll them in the glaze and saute them until they are shiny.
  • Place the chicken on a serving dish and arrange the carrots and other vegetables around it, sprinkle with parsley and serve.

BOILED CHICKEN SUPREME



Boiled Chicken Supreme image

Make and share this Boiled Chicken Supreme recipe from Food.com.

Provided by Cajun Joe

Categories     Chicken

Time 1h15m

Yield 1 boiled chicken, 6 serving(s)

Number Of Ingredients 10

1 whole chicken or 1 whole chicken parts
1 onion, cut in chunks
1 sweet pepper, cut in chunks
1 bay leaf
1 carrot, cut in chunks
2 stalks celery, cut in chunks
1/4 cup parsley
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
salt and pepper

Steps:

  • Put chicken in a pot big enough to hold it.
  • Add all ingredients.
  • Cover it with water, plus one inch more.
  • Bring it to a boil.
  • Boil vigoriously for 5 minutes.
  • Turn off fire, cover well, then let it rest undisturbed for one hour.
  • Remove chicken from the pot anytime.
  • Eat or debone, and use it to prepare other recipes.
  • If you decide to debone the chicken, do it before you refrigerate it.
  • Strain the stock and save it for recipes that require chicken stock.
  • Consider making gumbo, jambalaya, spanish rice, using boneless chicken and stock.

Tips:

  • Choose the right chicken: For boiling, it's best to use a whole chicken or chicken breasts. Avoid using chicken with the skin on, as this can make the broth greasy.
  • Season the chicken well: Before boiling, season the chicken generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or herbs.
  • Bring the chicken to a boil, then reduce heat: Once the chicken is in the pot, bring it to a boil over high heat. Then, reduce the heat to low and simmer the chicken gently until it is cooked through.
  • Don't overcook the chicken: Overcooked chicken is tough and dry. To avoid this, check the chicken regularly with a meat thermometer. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken cool before handling: Once the chicken is cooked, remove it from the pot and let it cool slightly before handling. This will help prevent the chicken from falling apart.

Conclusion:

Boiling chicken is a simple and easy way to cook chicken. It is a versatile cooking method that can be used to make a variety of dishes, such as soups, stews, and casseroles. By following these tips, you can boil chicken perfectly every time.

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