How to boil a whole chicken
- Remove the chicken from its packaging. Ensure that you remove anything in the cavity and trim large pieces of fat.
- Place the chicken in a large stockpot.
- Add sufficient water, just enough to cover the chicken by at least an inch.
- Add the salt, carrot, celery, onion, garlic, bay leaf, and peppercorns.
- Bring the pot to a boil on medium/high heat.
- Reduce the heat and simmer for about 45 minutes. Let it simmer until the chicken is cooked through.
- Turn off the heat. CAREFULLY remove the chicken from the pot and place it in a large bowl or platter.
- Cover the chicken with foil. Let it cool for about 1 hour until it’s cool enough to handle.
- With a paring knife and meat fork, carefully remove the light and dark meat from the carcass. You can separate limbs from the body or take all the meat off the bones. Cover and refrigerate immediately.
- Pour the chicken stock through a fine-mesh sieve. Throw out the vegetables and save the chicken stock.
- Category: Main dish
- Method: Stovetop