How to Simmer a Whole Chicken

Placing a chicken in a large pot with vegetables brings out its flavor.

Simmering is often a simple alternative to the watchful eye that must accompany braising or roasting. Placing a piece of meat in a pot and letting it cook with the occasional glance is the perfect way to learn cooking, or cook a meal with little prep time. Simmering a chicken is a perfect way to prepare juicy, flavorful meat to eat alone or in a soup or stew with relatively little work.

Things You'll Need

• Cutting board
• Large kitchen knife
• 3 carrots
• 4 stalks celery
• 2 medium onions
• 1 head garlic
• 1 whole chicken, fresh
• 1 large stock pot, with lid
• 1 tbs. pepper
• 4 sprigs fresh oregano
• 3 sprigs fresh sage
• 2 dried bay leaves
• Oven mitts
• Tongs
• Slotted spoon
• Meat Thermometer

Instructions

1. Wash the carrots and celery under running water. Place them on the cutting board.

2. Cut the tops and bottoms off of the carrots and celery and discard them. Slice the veggies in to thick slices and place them in the stock pot.

3. Remove the skins off of the onions and discard them. Cut off the tops and bottoms and discard them as well. Cut the onion in to large chunks and place it in the stock pot.

4. Separate the garlic cloves and smash them using the bottom of the knife. Remove the skins and discard them. Cut the cloves in half and place them in the stock pot.

5. Rinse the chicken thoroughly under running water and remove any giblets in the cavity. Discard them or save them for making sauces at a later time.

6. Place the chicken in the pot and cover it completely with water. Place the herbs in the water and add the pepper.

7. Set the pot on the stove and bring it to a boil on high heat.

8. Reduce the heat to a simmer on a medium setting and cover the pot with a lid. If the handles are hot when manoeuvring the pot, use oven mitts to place the lid on and off, as well as move pot and its contents.

9. Simmer the chicken for an hour. The chicken is done when the meat begins to fall off the skin, and the internal temperature reads 165 degrees Fahrenheit when a meat thermometer is inserted in to the thickest part of the flesh, such as the breast. Add salt to the stock to taste.

10. Remove the chicken from the hot water carefully, using tongs and a large slotted spoon. Place it on a plate and eat it as is, or use in soups or other dishes. Keep the stock water for flavoring of other dishes or soups.

Tips & Warnings

• A wide variety of herbs and spices can be utilized in simmering a chicken -- experiment with different combinations until you find one that you like.

• Serve the chicken over brown or white rice. Or, reduce some of the stock and make it in to a gravy to pour over chicken and mashed potatoes or create hot chicken sandwiches. The chicken breast can also be chopped up and added to pasta sauces for flavor and protein.

• Always wash down and disinfect the area where you are cooking and handling raw chicken.

• Do not over-boil the chicken as it will become mushy.

• Do not touch the meat thermometer to a bone when taking a reading as this can eschew the results.

• Always rinse the chicken before cooking to wash as much bacteria off before cooking.

References

• Professor's House: How to Cook a Whole Chicken
• Jamie Oliver: Chicken Recipe