How to Boil a Whole Chicken
4 standard portions
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Ingredients
- 1.5 kg whole chicken
- 50 g ginger
- 1 lemon
- Handful of fresh dill
- 8 cloves of garlic (smashed)
- 1 onion (sliced in half, skin left on)
- 1 tbsp whole peppercorns
- 2 tbsp soy sauce
- 1 ltr Chicken stock
Method
- Place the chicken into a xx size pot. Add the ginger, lemon (sliced in half), garlic, onion, whole peppercorns, chicken stock and soy sauce.
- Bring to a rolling boil, then reduce to a low simmer. Set your timer as soon as the broth comes to the boil. I like to set a timer to the cook time minus 10 minutes to check the temperature of the chicken. My chicken was 1.5kg/ 3.3lbs so I set a timer to 60 minutes, checking it at the 50 minute mark.
- When the temperature reads 165ยฐF at the thickest part of the chicken (the thigh), using tongs to remove it from the pan.
- Allow the chicken to rest for a minimum of 30 minutes, then shred and de-bone.