Homemade Boiled Chicken

32 Reviews
100% would make this recipe again

Homemade chicken broth is a great comfort food with an excellent reputation as a “remedy” against colds and flu.

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2 onions, cut into quarters 400 g
3 cloves 0.2 g
1 leeks, cut into large chunks 300 g
2 carrots, cut in half 200 g
2 stalks celery, cut in half 140 g
1 chicken, whole 1.4 kg
2 bay leaf 0.4 g
12 cups water, 5-6 cm above the chicken 3 L
1/2 tsp peppercorns 2 g
3/4 tsp salt 4 g


  1. Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half.
  2. Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 hour. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
  3. Remove the chicken and pick off the meat. Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
  4. Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables. Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.
The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.


Keep up to 5 days in the refrigerator; up to 4 months in the freezer.

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32 Reviews (30 with rating only) 100% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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This recipe is in the following categories

Poultry | Halal | Kosher

Top Reviews

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october 20, 2021

This is a very basic broth recipe that can easily be improved. You will bet a much better flavour if you roast your chicken before boiling it. Remove the breast meat when the chicken is done roasting and keep it aside. Take the remaining carcass of the chicken as well as the juices from the pan and add it to a pot with water to cover. Add your veggies as in the original recipe and bring it to a boil, taking note of the water level in the pot. As the broth boils down, add water to the pot to keep the lever constant. This way, your breast meat will have some flavour while if you simply boil it you may as well discard it when done as it will be tasteless. You can use it for sandwiches or chop it and add it to the soup when you are ready to finish it. Roasting the bird will also give you a much fuller flavour to your broth. I give the basic recipe three stars but five stars with my revisions.

Useful 2
october 20, 2021 | I would make this recipe again

I never used to leave the skin on or use the whole chicken when making broth, but I thought I'd give this method a try after researching it a bit. The result is a broth far superior to just using bones. The extra fat, which comes from keeping the skin on, forms a thick protective layer over the broth after refrigerated. It helps to preserve the broth for longer. Also, the layer of fat is easily removable when you are ready to use the broth. I've also made it without the skin, still using a whole chicken, and it comes out very good as wel. After making the broth, I sometimes use the boiled chicken to make another sos cuisine recipe that I like - the "chicken and vegetable bake". The filling is especially tasty. The recipe is a healthy version of chicken pot pie.

Useful 2

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