From enchiladas to salads, boiled chicken is a handy to have on hand. It pulls apart easily when it's boiled to tender perfection. Boiling doesn't require any other ingredients, such as oil or butter, as you would need for frying or sauteing, so it is healthy alternative cooking method for chicken. If dinner calls for shredded chicken or you simply don't want unnecessary fat, boiling boneless chicken is a simple process that leaves you with tender, juicy chicken for your next meal.
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Pour enough water into a pot to completely cover the amount of chicken you plan to boil.
Place the pot on the stove and bring the water to a boil.
Place the chicken into the pot. The water will stop boiling as the temperature of the chicken lowers the temperature.
Allow the water to return to a boil before reducing it to medium so that the chicken can simmer.
Leave the chicken to simmer for 30 to 45 minutes.
Check the chicken by taking it out from the pot and cutting into it. The chicken is done when the juices run clear, there is no pink upon cutting into it, and the internal temperature is 160 degrees Fahrenheit per a calibrated thermometer.
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Boil the chicken pieces whole or cut them into small pieces. The smaller the pieces, the less time will be needed to boil it. Keep boiled chicken in an airtight container in the refrigerator for three to four days or in the freezer for up to four months in a freezer bag or airtight container. The chicken should be cooled in the refrigerator for at least 15 minutes before freezing.
Make sure the chicken is thawed properly before boiling. Do not boil frozen chicken. Do not allow chicken to cool at room temperature because this will lead to an unsafe accumulation of bacteria.