Whole Chicken

Whole Chicken Cooking Options

Classic Chicken Broth / Stock

Place the whole chicken in a large pot with water, onions, carrots, celery, garlic, herbs (like thyme, parsley, bay leaf), and a pinch of salt.

Simmer gently for 1.5–3 hours.

Remove the chicken, strain the broth, and use for soups, sauces, or risottos.

Meat from the cooked chicken can be shredded for salads, tacos, or sandwiches.

Roasting / Baking

Rub with oil, herbs, and spices; roast in the oven until golden brown.

Use the pan drippings to make a quick gravy or enrich a broth.

Poaching

Submerge in water or broth with aromatics and gently cook until tender.

Excellent for keeping meat moist and flavorful for salads or sandwiches.

Slow-Cooker / Pressure-Cooker Broth

Place whole chicken in a slow cooker with vegetables, herbs, and water; cook on low for 6–8 hours.

Instant Pot or pressure cookers reduce the cooking time to about 30–45 minutes for a rich, flavorful broth.

Soup / Stew Base

Start with a whole chicken in your favorite vegetables and seasonings.

Remove the meat after cooking and return shredded pieces to the soup.

Tips for Best Broth:

Include bones, skin, and connective tissue for richer gelatinous texture.

Simmer gently rather than boiling to keep the broth clear and flavorful.

Cool and refrigerate; fat can be skimmed and saved for cooking.