Cooking chicken in water is a common cooking technique that has both benefits and drawbacks When prepared properly, boiling or simmering chicken in water can yield tasty, tender meat for soups, salads, sandwiches and more. However, improper cooking techniques can lead to dry, rubbery chicken with little flavor In this article, we’ll explore the science behind cooking chicken in water and provide tips for preparing moist, flavorful boiled chicken.
The Science Behind Boiling Chicken
When chicken is submerged and cooked in boiling water, the bubbling liquid works to break down and soften the proteins in the meat through a process called denaturation. The high heat from the water causes the tightly bundled protein molecules to unwind and then reconfigure into a new formation. This changes the texture of the chicken resulting in flesh that is firmer and easier to slice or shred.
Additionally, the water penetrates into the chicken’s muscle fibers, keeping them moist and tender. The hot poaching liquid essentially cooks the meat from the inside out. This differs from dry-heat cooking methods like grilling or roasting where heat is applied externally to the meat’s surface.
However, boiling chicken too long can cause it to overcook and lose both nutrients and flavor. Vitamins and minerals leach out into the cooking liquid over time Also, proteins shrink and squeeze out moisture with extended exposure to wet heat, leading to drier meat Monitoring cook times and internal temperatures is key for properly boiled chicken.
The Pros and Cons of Cooking Chicken in Water
Pros:
- Retains moisture and tenderness
- Lower fat cooking method
- Easy and convenient
- Versatile for various dishes
- Infuses seasoning from poaching liquid
Cons:
- Can lose nutrients into water over time
- Risk of overcooking and drying out
- Can produce bland, flavorless meat
- Need to monitor cook time closely
- Food safety challenges with raw meat
Tips for Achieving Flavorful, Juicy Boiled Chicken
-
Use chicken broth or seasoned poaching liquid
-
Add aromatics: onions, garlic, herbs
-
Brine chicken first to boost flavor and moisture
-
Sear or brown chicken before simmering
-
Simmer gently; don’t actually boil
-
Cook just until 165°F internal temperature
-
Allow chicken to rest before serving
-
Chill in poaching liquid for added moisture
Poaching as a Healthier Boiled Chicken Alternative
Poaching chicken keeps it moist while retaining more nutrients than boiling. Cook in simmering liquid at 160-180°F until chicken reaches 165°F internally. The gentler heat helps limit protein and vitamin loss. Poaching liquid can be water, broth or flavorful marinades. boneless chicken breasts take 10-15 minutes. Bone-in parts may take 15-20 minutes. For added flavor and moisture, poach chicken still on the bone and remove bones after cooking.
Tips for Using Boiled Chicken in Recipes
- Shred or dice for salads, wraps, soups
- Keep warm in cooking liquid for serving
- Mix with mayo, herbs for chicken salad
- Use in casseroles, stir fries, fajitas
- Slice for sandwiches, on top of pizza or pasta
- Reserve poaching liquid for sauces or gravies
Properly cooking chicken in water yields versatile, flavorful meat for all types of dishes. Follow these tips for moist, tender boiled chicken without the risk of dryness or blandness. Check the internal temperature and simmer gently in broth for best results.
How To Boil Chicken
- Chicken: Any cut of chicken—even a whole chicken—can be cooked using the method here, but I think chicken breasts benefit the most. If tough, dry meat is the bugbear of chicken breasts, boiling (in truth, simmering) is the solution, ensuring they remain moist and juicy.
- Broth: Boiling chicken in broth rather than water is an easy way to infuse the meat with flavor. While you’re at it, feel free to throw some aromatics into the pot. You cant go wrong with onion, celery, and carrot or a combo of ginger and scallions.
- Salt: One of the advantages of boiling/simmering chicken is that it seasons the meat inside and out, kind of like a brine. For this to happen, though, you need to use a generous hand with the salt. Starting with low-sodium chicken broth only gets you partway there—youll need to add additional salt so the cooking liquid is highly seasoned. If using water instead of broth, add 1 tablespoon of kosher salt for every quart of water.
Place the chicken in a large pot and pour broth (or water) over to cover. Season generously with salt and pepper. Starting the chicken in cold or room temperature liquid is crucial to even cooking.
Place the pot over medium-high heat and bring the liquid to a boil. Immediately reduce the heat (we dont want to actually boil the chicken!), cover the pot, and simmer until an instant-read thermometer inserted into the thickest part of the breasts registers 165°, about 10 minutes. Uncover the pot periodically to make sure the liquid is merely simmering; adjust the heat as needed.
Using tongs, transfer the chicken to a cutting board and let rest for at least 10 minutes; this resting period ensures the juices stay inside the chicken and dont run out onto your cutting board the moment you start shredding. Once the chicken is well rested, use 2 forks to shred the meat into large pieces or use your hands if smaller pieces what youre after.
Full list of ingredients and directions can be found in the recipe below.
- Start with a flavorful liquid: Sure, you could boil the chicken in water, but that seems kind of boring, right? Boiling the chicken in chicken broth is a surefire way to instantly up the flavor.
- Give it a cold start: Never add the chicken directly to boiling liquid. Instead, start the chicken in cold broth or water and heat the two simultaneously. This approach allows the chicken to cook more uniformly, preventing the outside from overcooking while the inside remains undercooked.
- Season it well: Place your chicken breasts in a large pot with a tight-fitting lid and add enough liquid to cover the chicken. Season your liquid well with salt and pepper—this is crucial. Its really no different than boiling a pot of pasta. If you have some carrots, onions, or fresh herbs you can add them to the pot as well. All of your flavor is going to come from what you put in the pot, so the more the merrier.
- Cook it gently: Despite the name, you really dont want to be boiling chicken—youll wind up with rubber chicken. Instead, once youve brought the liquid to a boil, immediately reduce the heat and cook the chicken at a simmer. Lift the lid occasionally to confirm the liquid is simmering, and adjust the heat as needed.
If you don’t use all of your chicken right away, let it cool before storing in an airtight container in the fridge for up to 4 days.
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth or water
- Kosher salt
- Freshly ground black pepper
-
- Step 1 In a large pot over medium-high heat, place chicken. Pour broth over chicken to cover; generously season with salt and pepper.
- Step 2 Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through (an instant-read thermometer inserted into thickest part of breast should register 165°), about 10 minutes.
- Step 3 Transfer chicken to a cutting board and let rest 10 minutes. Shred chicken with 2 forks.
Why you should cook chicken in water.
FAQ
Is it good to cook chicken in water?
If tough, dry meat is the bugbear of chicken breasts, boiling (in truth, simmering) is the solution, ensuring they remain moist and juicy. Broth: Boiling chicken in broth rather than water is an easy way to infuse the meat with flavor. While you’re at it, feel free to throw some aromatics into the pot.
Does cooking chicken in water make it tender?
What does leaving chicken in water do?
It’s fine. The water just helps to defrost the chicken. It shouldn’t be left more than 30 minutes at a time, generally.
Does cooking chicken in water make it dry?
Boiling in fact does dry the chicken out, because it will cause the muscle fibers to contract, expelling their moisture.
Can you cook chicken in water?
Cooking chicken in water offers several advantages over other methods: Tenderness: Water cooking creates a moist environment that prevents the chicken from drying out, resulting in exceptionally tender meat. Flavor Infusion: The water can be infused with herbs, spices, and aromatics, adding depth and complexity to the chicken’s flavor.
Should you cook chicken on the stovetop with water?
Cooking a chicken on the stovetop with water helps retain moisture and enhances the natural flavors of the meat. It’s also a healthier option as you don’t need to add excessive fats or oils. Plus, using water as a cooking medium ensures even heat distribution, resulting in perfectly cooked chicken every time!
How long to cook a whole chicken on the stove with water?
The cooking time for a whole chicken on the stove with water will depend on the size of the chicken. As a general guideline, it can take between 60 to 90 minutes. It is crucial to ensure that the chicken is fully cooked before serving. What ingredients do I need to cook a whole chicken on the stove with water?
Why do chickens need water?
Chickens need water to digest their food; it softens the dry pellets or crumbles and seeds they eat. Water also keeps a hen’s body systems working as they should: it’s essential to egg-laying as well as for waste elimination, and it helps regulate her body temperature.
How do you cook chicken in a crock pot?
Be adventurous with herbs like rosemary, thyme, or sage! Place the seasoned chicken in a large pot and fill it with 4 cups of water. The water should cover about two-thirds of the chicken. Bring the water to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and cover the pot with a lid.
Can you eat boiled chicken if you’re ill?
Boiled chicken, whether in soup or on its own, is helpful for ill people because it contains cysteine – an element that helps mucus in the lungs and makes breathing easier. Since chicken is already a lean protein, cooking reduces its fat content. Begin with cold water.