Savory Herb Boiled Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
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Welcome to a delightful dive into making Savory Herb Boiled Chicken! This recipe is perfect for those who love tender, flavorful chicken infused with fresh herbs and aromatics. It's a simple yet flavorful dish that can warm up a chilly evening or elevate a family dinner.

Ingredients for Savory Herb Boiled Chicken

The star of the show is, of course, the whole chicken. Opt for a bird that's around 3-4 lbs for even cooking. Seasoning is key, so salt and black pepper provide the basic savory backbone. Fresh herbs like rosemary and thyme lend a fragrant, earthy touch. Garlic adds depth, while the onion, carrots, and celery create a flavorful broth base. Finally, water is the medium that ties everything together, ensuring the chicken cooks evenly and absorbs all those delicious flavors.

Tips & Tricks

  • For a richer broth, add a splash of white wine before simmering.
  • To make shredding easier, let the chicken cool slightly after resting.
  • Reserve the broth for soup or as a cooking base for grains or pasta.

Serving Suggestions

Consider serving the chicken with a side of mashed potatoes or roasted vegetables to complement the savory flavors. Another great option is to shred the chicken and use it in sandwiches, salads, or tacos. The broth can be served as a starter soup, garnished with chopped parsley or chives.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use about a third of the amount since dried herbs are more concentrated.
How do I store leftovers?
Store the chicken and broth separately in airtight containers in the fridge for up to 3 days or freeze for longer storage.
Can I add other vegetables?
Absolutely! Feel free to add parsnips, turnips, or even a few potatoes for extra flavor and texture.

Savory Herb Boiled Chicken Recipe Walkthrough

Start by placing your whole chicken into a large pot. Make sure the pot is big enough to comfortably fit the chicken and the other ingredients. Next, sprinkle the salt and pepper evenly over the chicken. Add the rosemary and thyme sprigs, crushing them slightly in your hand to release their oils and aroma before tossing them in.

Crush the garlic cloves and toss them into the pot. Quarter the onion and add it alongside the chopped carrots and celery. These veggies will add sweetness and depth to the final broth. Once everything is in the pot, pour in enough water to fully submerge the chicken.

Place the pot over high heat and bring it to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for about 1.5 hours. You’ll know it’s done when the chicken reaches an internal temperature of 165°F. After cooking, remove the pot from heat and let it rest for about 10 minutes before carving. This resting time allows the juices to redistribute, keeping the meat moist and tender.

Why You'll Love This Recipe

  • Easy to prepare with minimal ingredients.
  • Packed with aromatic flavors from fresh herbs and veggies.
  • Great for meal prepping and versatile for various dishes.
  • Nourishing and comforting, perfect for any season.

Ingredients

1 whole chicken (about 3-4 lbs)
1 tablespoon salt
1 teaspoon black pepper
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 garlic cloves, crushed
1 medium onion, quartered
2 carrots, chopped
3 stalks celery, chopped
8 cups water

Step-by-step Instructions

1. Place the whole chicken in a large pot.
2. Add salt, pepper, rosemary, thyme, garlic, onion, carrots, and celery.
3. Pour in water until the chicken is fully submerged.
4. Bring to a boil over high heat, then reduce to a simmer.
5. Cover and cook for approximately 1.5 hours or until the chicken reaches an internal temperature of 165°F.
6. Remove from heat and let rest for 10 minutes before carving.

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