This poached whole chicken recipe is one of the easiest and most nourishing ways to prepare a whole bird. With just a handful of simple ingredients and enough cold water to poach gently, it yields fall-off-the-bone tender meat and a light, flavorful chicken broth perfect for soups, stews, or weeknight meals.
It’s budget-friendly, ideal for meal prep, and turns one chicken into multiple satisfying dinners.
Check my 35 Easy Homemade Recipes Using Chicken Broth Or Stock.
I’ll show you how to poach a whole chicken at home. It’s easier than you might think and perfect for meal prepping.
I love making this on a lazy Sunday. It saves money, gives you tender, flavorful meat for dishes like my Curried Chicken Salad or Avocado Chicken Salad, and delivers a nourishing broth you can use to build multiple healthy meals, like this nutritious Stracciatella Soup.
Why You Should Poach A Whole Chicken
- Budget-Friendly: A poached chicken is one of the most economical ways to prepare a nutritious protein. You get multiple meals from one bird.
- Tender, Moist Chicken Meat: The gentle poaching method yields flavorful, shredded chicken meat that’s perfect for salads, sandwiches, wraps, or veggie bowls.
- Homemade Chicken Broth Included: Alongside the meat, you’ll get a light chicken broth, perfect for soups, stews, gravies, or simply sipping on its own.
- Second Batch of Stock: Reuse the bones and skin to make a second light chicken stock, extending the value of your ingredients even further.
- Low Effort, High Reward: It’s mostly hands-off once it’s simmering. All you need to start is a large pot with a tight-fitting lid, a few aromatics, and some water. It’s a wonderfully satisfying thing to cook, especially on a Sunday.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Main Ingredients:
- Whole Chicken (3 to 5½ pounds): Choose a young chicken if possible—ideally organic and free-range—for the best flavor. A larger whole bird will yield more meat and broth with the same amount of effort. I often grab mine from the local farmer's market.
- Kosher or Sea Salt: Salt is essential for flavoring the poaching liquid.
- Cold Water: Use enough water to fully submerge the chicken by about 2 inches. Starting with cold water helps extract more flavor and collagen for a richer broth.
- Yellow Onion: A medium to medium-large onion, quartered, adds depth and sweetness to the light chicken stock.
- Cloves Garlic: Great for boosting flavor, especially if you're planning to use the broth for other soup recipes like this chicken leg soup.
- Fresh Herbs (like rosemary or thyme): These add subtle aromatics. You can also toss in spring onions or other fresh herbs if you have them on hand.
Optional Aromatics:
- Leek, Carrots, Celery: Boost the flavor of the broth, or use veggie scraps instead.
- Chicken Giblets (except liver): Adds richness to your poaching liquid. But save the liver for another time, as it has a distinctive taste that can overwhelm the broth's flavors. Pan-fry it with garlic and onions for a quick lunch over a green vegetable salad.
How to Poach a Whole Chicken: Quick Overview
See the recipe card for full information on ingredients and quantities.
It's easy. Just pay attention in the beginning. But once you have that slow tempo of bubbles coming up now and then, you can walk away doing other stuff while keeping tabs on time and checking in occasionally.
- Step One (Picture 1 above) - Add Ingredients & Bring to a Boil: Place the whole chicken, aromatics, veggies (if using), and cold water in a large saucepan or large deep stockpot. Add enough cold water to cover the chicken by about 2 inches. Sprinkle in the salt. Over medium-high heat, bring to a boil, then reduce to low heat for a gentle simmer. Simmer for 60–90 minutes until tender.
- Step Two (Picture 2 above) - Check Doneness: Internal temperature should reach 165°F (75°C) with a meat thermometer. The meat should be fall-off-the-bone tender.
- Step Three (Picture 3 above) - Cool and Shred: Transfer the chicken to a bowl to cool slightly. Remove the white and dark meat from the bones, then shred it into pieces with your hands or a fork.
- Step Four (Picture 4 above) - Strain Broth: Strain out the solids. Store the broth or use it right away in soups or grain dishes.
Top Tips
- Choose a Larger Chicken: A 4 to 5½-pound chicken gives you more meat and broth without extra effort. It’s worth seeking out a larger bird, especially from a local farmer’s market.
- Choose the Best Quality Chicken: Since you are using the whole chicken from its bones to its tissues and fat, choose the best quality poultry you can afford—free-range and organic if possible. It will noticeably improve the taste of both the meat and the broth.
- Don’t Boil, Poach Gently: Bring your pot just to a boil, then immediately reduce to a very gentle simmer. A rolling boil can toughen the meat and result in bland broth. Look for a few lazy bubbles here and there—that’s your sweet spot for juicy, tender chicken and rich, clear broth.
- Don’t Skip the Salt: Even if you’re using the broth in other dishes, adding salt to the poaching liquid helps the chicken absorb flavor while cooking.
- Boost with Aromatics or Veggie Scraps: To deepen the broth flavor, toss in fresh herbs (like rosemary or thyme), onions, carrots, leeks, or celery—or go zero-waste and use veggie scraps. Just strain them out later. This adds depth without overpowering the broth.
Recipe FAQs
Everything you need to know about poaching a whole chicken—from timing and temperature to using the broth and leftovers.
Poaching means simmering gently, not boiling. Once your water comes to a boil, lower the heat to keep a slow, steady bubble going. This keeps the meat tender and juicy and gives you tasty, light broth. Boiling too hard will toughen the chicken and result in bland broth. Poaching a chicken is simple and requires little interference, aside from keeping an eye on it and skimming off any excess fat or foam that rises to the surface.
Generally, 60–90 minutes, or about 15 minutes per pound.
Please don't. Leave the skin on during poaching—it prevents the meat from drying out and contributes to a flavorful broth.
If you want a lighter broth, refrigerate it overnight. The fat will congeal on top, and you can skim it off before using it.
Yes! This is a great way to reduce food waste. Scraps like carrot and celery ends, leek tops, and even carrot leaves work well. They’ll infuse the broth with flavor, and you can discard them after straining.
Blend the cooked veggies with some broth into a delicious vegetable soup. I love to sprinkle some grated Parmesan cheese on top for garnish and extra flavor.
Not at all. If you want a neutral broth that can flex into many recipes, just use salt and chicken. But adding thyme, rosemary, onion, or garlic gives the broth enough body to use on its own—great for sipping or building flavorful soups.
If you have them, add all the giblets like the heart, neck, liver, and gizzards to the pot, except the liver (which can overpower the broth). You can refrigerate the liver and pan-fry it later with garlic and onions—serve it over greens for a quick lunch.
Although you can use a thermometer (165°F/75°C is fully cooked), you'll also know the meat is ready when it feels soft and falls apart easily.
Let the chicken cool slightly, then use your hands or two forks to shred the meat. Discard the skin and bones (or save them for another broth). Store meat in an airtight container for up to 4 days in the fridge or freeze it for longer storage.
Yes. Add them back to a pot, cover with cold salted water, and simmer for up to 24 hours for a lighter second stock. You can even use the slow cooker (just like my bone broth method). Toss in veggie scraps for more flavor.
Bonus tip: If you're a bone nibbler like we are, there might not be much left to reuse—my family loves scooping out the soft, marrowy bits from the tender bones. Not a pretty sight, but so good. If you’re not into that, definitely save the bones for another batch of broth, or simply discard them.
Strain while still warm through a fine mesh sieve or cheesecloth-lined colander. Skim off the fat once chilled. A clear broth is great for delicate soups.
Let the chicken broth cool to room temperature first, then transfer it to airtight containers. Store in the fridge for up to 3–4 days or freeze for up to 6 months. I like to portion it into smaller jars so I can thaw only what I need. Once chilled, you’ll notice a congealed layer of chicken fat on top—this is normal. Just spoon it off before using. I’m not too fussy about removing every last bit; small pieces of fat can add extra flavor when reheating.
That’s just protein rising to the surface—completely normal. Skim it off gently with a spoon or ladle. It’s mostly for appearance; removing it helps keep your chicken broth clear and clean-looking.
I still occasionally skim, but I’m not obsessive about it. A few stray bits never ruined a good chicken soup. If you’re aiming for a beautifully clear consommé-type stock, strain it before it is completely cooled.
What's next? Try this easy and healthy chicken salad recipe to use up that shredded chicken, an Asian-inspired buckwheat noodle soup that can use some of this chicken broth, or use some of the broth to flavor this plantain mash.
More Recipes To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Fall-off-the-bone poached whole chicken (meal prep)
Mariska RamondinoEquipment
- 1 Large Pot or Dutch Oven (with tight-fitting lid)
- 1 Large Bowl (for shredded chicken)
- Airtight Containers (for meal prep)
Ingredients
For the Broth
- 1 whole chicken 3 to 5 ½-pounds
- 1 tablespoon sea or kosher salt
- Water
- 1 yellow onion peeled and cut into large chunks
- 2 - 3 cloves of garlic peeled (optional)
- Fresh Rosemary or Thyme leaves
Add Vegetables or veggie scraps—optional
- ½ - 1 leek chopped
- 1 - 2 large carrots chopped
- 2 - 3 celery stalks chopped
Instructions
- First, check if the chicken doesn't have any giblets in the cavity. If so, remove it, and set it aside.1 whole chicken
- Use paper towels to pat-dry the whole bird, including the cavity. Take the giblets out of the small bag and pat-dry as well.
- Place the whole chicken and the giblets (except liver) in a large, deep stockpot—the chicken has to fit in the pot comfortably.
- If using, add either veggie scraps or freshly chopped vegetables and herbs like Rosemary or Thyme leaves, onions, carrots, leeks, and celery. I don't always add garlic, but that's an option too.2 - 3 cloves of garlic, Fresh Rosemary or Thyme leaves, ½ - 1 leek, 1 - 2 large carrots, 2 - 3 celery stalks, 1 yellow onion
- Then add enough water to cover the whole chicken with a depth of two inches. Add one tablespoon of salt.Water, 1 tablespoon sea or kosher salt
- Cover the pot and bring to a boil on medium/high heat. As soon as the water has come to a boil, immediately lower the heat to a very slow but steady simmer—a few bubbles should rise now and then steadily but gently. Then partly cover the pot.
- Cook for about 60 to 90 minutes or until the chicken is fully cooked and the meat almost falls off the bone. Turn over the chicken at least once during the cooking process.
- Now and then, you might see a froth (protein scum) coming up to the surface. Skim it off with a ladle and discard.
- When done and the chicken is very tender, use tongs (I also like to use a slotted spoon in the other hand to support the chicken from below) to transfer the whole chicken from the pot to a large bowl or shallow container. Cover and set aside until it's cool enough to handle.
- Strain the liquid through a sieve and discard any vegetables if used. You can use all or some of it to make a soup or reserve the broth for later.
- If you want to reserve it for later, transfer it to individual-sized airtight containers and allow it to cool first before storing it in the fridge or freezer.
- When the chicken is cool enough to handle, use your fingers to separate any chicken meat from bones and skin. Discard the bones and skin.
- Shred big pieces of meat with your hands into smaller chunks, or use a fork to pull the meat apart. Use the meat immediately to make a chicken salad or in sandwiches, or store it in airtight containers in the fridge for up to 3 or 4 days for later use.
Notes
- Giblets: I like to reserve the liver for another time, as it can add a distinctive liver flavor to the stock. You can refrigerate it to pan-fry later with garlic and onions and toss it on top of a green salad for a quick lunch.
- Straining the broth: If I use the broth immediately to make a chicken soup or Italian egg drop soup, I am less concerned with an utterly perfect strain. However, if you really want a clear stock and remove bits of protein that might have sunk to the bottom, then strain it before it is completely cooled using a fine sieve or a colander lined with cheesecloth.
- Refrigerate chicken broth for up to 3 days. After refrigeration, a thick layer of fat will rise to the top of the broth. When ready to use, always skim off the congealed fat on top.
- Freeze the broth in individual-sized airtight containers for later and up to 6 months.
- A 4 to 4 ½-pound chicken yields about 5 cups of shredded chicken meat and 16 cups of chicken broth.
- Chicken bones and skin: Either discard or use them again to make a light stock. Place them back in a large stockpot and cover with salted cold water. Bring to a gentle simmer and cook for 4-24 hours. You could use any veggie scraps again to add more flavor. Strain solids and cool broth. You could also make this in the slow cooker and follow the same process as the bone broth.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Greg Ragle says
Can't thank you enough for posting this. What a superb foundation recipe for such a plethora of great hot or cold dishes; great for variety not only in family meals, but also for people who live alone and all too often, do not take the time to prepare healthy meals.
Mariska Ramondino says
Dear Greg, thank you so much for stopping by and leaving a rating and such a nice comment. It's very much appreciated! And I am so happy you like this old family recipe. I still make it regularly;)"
Debra says
Yessss- it’s great!
I remember my grandma poaching chicken and how perfect it tasted right out of the pot!
Mariska Ramondino says
Thank you, Debra. This recipe reminds of my grandmother as well;)
Emma says
what type of cream do you use if you want to poach it in cream?
Mariska Ramondino says
Hi Emma, you can try a classic French cream sauce. Once the chicken is done, skinned, and carved, and the broth is strained, you can turn the broth immediately into a creamy soup for dinner, adding the shredded chicken and any freshly chopped veggies of your choice. Melt 2 tablespoons of butter over low heat. Whisk in 2 tablespoons of flour (ensure it doesn't brown). When sufficiently combined, gradually whisk in 1 cup of broth in which the chicken is cooked. Allow it to thicken while whisking rapidly. Then add about 1/2 to one cup of heavy cream. Let it come to a simmer—season with salt, freshly ground pepper, and juice of 1/2 lemon. Next, gradually stir in more of the stock mixture as desired and the desired amount of chicken. Cook, occasionally stirring, for 15 minutes or until soup thickens slightly over low to medium heat (don't let it come to a boil). Taste test and season with salt and pepper—maybe a sprinkle of parsley.
Lauren says
Looooove this recipe thank you so much! Will never do a roast chicken again. Mine made sooooo much broth that my freezer is still full, when I tasted one it was fairy mild so I will maybe add one more step next time and simmer the broth left at the end to halve it in volume but taste more concentrated, just to save on space! Thank you again 🙂
Mariska Ramondino says
Hi Lauren, you are so welcome, and I am so happy this family recipe worked out for you.
Marnie T says
Hi there, thanks for posting this. It's been awhile since I've poached a chicken and couldn't remember how long to cook it. I like the European veg and herbs you described, but I also learned of an Asian variation that uses jujube (red dates), several scallions, a whole head's worth of garlic cloves and a nub of ginger. Sometimes I stuff the cavity with ginseng and a handful of uncooked sticky rice (for Korean samgyetang). I don't add any salt until serving. It's great for recovering after sickness.
Mariska Ramondino says
Hi Marnie, so glad that I was able to help you out with the cooking time. And thank you for sharing an Asian variation—it sounds delicious too.
Val says
Five Stars! I would give it six if I could! I made it exactly as described with the veggies. The broth is wonderful, and the chicken definitely falls off the bone! I had an over 6 lb bird so I simmered it 90 minutes and that was plenty. Next time I will take about ten minutes off of the cook time. Soup tonight and lots of meals with shredded chicken for the week!!! So so good.
Mariska Ramondino says
Hi Val, I am so glad you tried it out and loved it. This poached chicken is one of my family's favorite as well! And thank you for the rating..it is so appreciated!
Barbara says
Hello, I am not sure how long this has been posted. I hope you still check it. I have a home grown huge chicken 7+ pounds that I want to poach. Have you ever poached one that large? And if you did, do you remember how long it took? thank you!
Mariska Ramondino says
Hi Barbara,
Thank you for stopping by. I'm properly jealous of your homegrown chicken;) I did poach a large one once, but it was a stewing hen that I got from the farmer's market. Their meat is a bit tougher and requires a bit more time. But in general, I would add about 15 minutes per pound to the average total cooking time. So, it would be about two to 2 1/2 hours. But, I would check from time to time, especially around the two-hour mark, because it also depends a bit on the toughness of the bird. If the chicken is almost falling apart, it's ready. Good luck!