Grandma's Boiled Chicken

Transport yourself to the heartwarming comfort of "Grandma's Boiled Chicken," a timeless recipe that combines simplicity and soul-satisfying flavors. Perfectly seasoned with aromatic bay leaves, black peppercorns, fresh parsley, and a medley of hearty vegetables, this dish gently simmers a whole chicken to tender, juicy perfection in a rich, homemade broth. With just 15 minutes of prep time and a slow, soothing 90-minute simmer, the result is a versatile meal that serves six and creates a flavorful base for soups, stews, or simply savoring on its own. Ideal for cozy family dinners or meal prepping, this wholesome and nourishing recipe embraces tradition while offering endless possibilities. Let the nostalgia of homemade goodness fill your kitchen with "Grandma's Boiled Chicken."

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 piece (about 4-5 lbs) Whole chicken
• 2 large, chopped into large chunks Carrots
• 3 stalks, chopped into large chunks Celery
• 1 large, peeled and quartered Onion
• 4 cloves, peeled Garlic
• 2 pieces Bay leaves
• 1 teaspoon Black peppercorns
• 1 small bunch Fresh parsley
• 2 teaspoons (or to taste) Salt
• 10 cups Water

Directions

Step 1

1. Rinse the whole chicken thoroughly inside and out with cold water. Pat it dry with paper towels.

Step 2

2. Prepare the vegetables by chopping the carrots and celery into large chunks, quartering the onion, and peeling the garlic cloves.

Step 3

3. In a large stockpot or Dutch oven, place the whole chicken breast-side up. Add the carrots, celery, onion, garlic, bay leaves, black peppercorns, and parsley.

Step 4

4. Pour in enough water to cover the chicken completely (around 10 cups, or adjust as needed). Sprinkle in the salt.

Step 5

5. Set the pot over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat to low and skim off any foam or impurities that rise to the surface using a slotted spoon.

Step 6

6. Cover the pot with a lid, leaving it slightly ajar, and let the chicken simmer gently for 75-90 minutes, or until the chicken is fully cooked and tender. The internal temperature when measured at the thickest part of the breast should read 165°F (74°C).

Step 7

7. Carefully remove the cooked chicken from the pot and set it on a large plate or cutting board to cool slightly. Strain the broth through a fine mesh sieve or cheesecloth into a clean bowl or pot to remove solids.

Step 8

8. Shred or carve the chicken as desired. Serve the chicken as the main dish with some of the broth, or use both the meat and the broth as a base for soups, stews, or other recipes.

Step 9

9. Store any leftovers in airtight containers in the refrigerator for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(4501.5g)

Amount per serving	% Daily Value*
Calories	384.4

Total Fat 15.7g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 136.1mg	0%
Sodium 5090.9mg	0%
Total Carbohydrate 27.5g	0%
Dietary Fiber 7.3g	0%
Total Sugars 10.1g
Protein 38.7g	0%

Vitamin D 0IU	0%
Calcium 318.8mg	0%
Iron 4.3mg	0%
Potassium 1382.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 38.1%

Carbs: 27.1%