Introduction
This one-pot chicken and broth delivers tender meat and a clean, savory broth in under an hour, making it practical for weeknight dinners or meal prep. The rice or barley absorbs flavor as the chicken cooks, so you finish with both protein and a light grain side. Clarified butter and fresh parsley finish the dish with brightness and richness.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
- 1 whole tender chicken, cleaned
- 3 quarts water
- 2 tbsp rice or pearl barley
- Salt to taste
- Fresh parsley
- Clarified butter, melted
Instructions
- Cut the chicken into quarters, and place in a large pot with the water, rice, and salt.
- Bring pot to a slow boil, removing any scum that rises to the surface. Cook until the chicken is thoroughly done.
- Remove the chicken and place in a serving dish. Garnish with parsley.
- Strain the broth.
- Serve the chicken with clarified butter and the hot broth on the side.
Variations
Swap the grain: Use orzo, farro, or millet instead of rice or barley for a different texture and slightly different cooking time—the broth will remain just as clean and flavorful.
Add vegetables: Include halved carrots, celery chunks, or parsnips in the pot during cooking; they’ll soften in the broth and add sweetness and body.
Increase herb coverage: Use dill, cilantro, or tarragon instead of parsley, or mix two herbs together for more complex aromatics.
Brown the chicken first: Sear the chicken quarters in a separate skillet with a little oil before adding to the broth for deeper, more savory flavor.
Make it a soup: Skip straining the broth and serve the chicken and grain directly in bowls with the broth poured over, turning this into a one-bowl meal.
Tips for Success
Remove scum consistently in the first few minutes of cooking—this keeps the broth clear and clean-tasting rather than cloudy.
Test the chicken by piercing the thickest part of the thigh with a fork; juices should run clear with no pink, typically around 45 minutes depending on chicken size.
Let the broth cool slightly before straining so you can handle it safely, but strain while still warm so fat doesn’t set and clog the strainer.
Measure your whole chicken beforehand; a 3.5- to 4-pound bird is ideal for this pot size and cooking time.
Prepare the parsley and clarified butter before you start cooking so they’re ready to finish the dish immediately when the chicken comes out.
Storage and Reheating
Store the cooked chicken and broth separately in airtight containers in the refrigerator for up to 3 days. The broth can also be frozen for up to 3 months in freezer bags or containers.
FAQ
Can I use chicken breasts instead of a whole chicken?
Yes, but reduce the cooking time to 20–25 minutes since breasts cook faster than thighs and drumsticks. Check that meat is no longer pink before removing from the pot.
What if I don’t have clarified butter on hand?
Use regular melted butter, ghee, or a light neutral oil like avocado oil. The dish will be equally flavorful; the butter simply adds richness at serving time.
Why does scum rise to the surface, and do I have to remove it?
Scum is coagulated protein and impurities. Removing it keeps the broth clear and mild-tasting; if you skip this step, the broth will be cloudier and taste slightly stronger or muddier.
Can I use the strained broth as a base for another recipe?
Yes. This broth freezes well and works as a foundation for soups, risotto, or sauces. Store it in ice cube trays for convenient portioning.
Attribution: Recipe text from “Cookbook:Boiled Chicken with Broth” on Wikibooks (© Wikibooks contributors).
Source: https://en.wikibooks.org/wiki/Cookbook:Boiled_Chicken_with_Broth
License: CC BY-SA 4.0 — https://creativecommons.org/licenses/by-sa/4.0/
Additions: Editorial additions and formatting changes were made for clarity and usability. Ingredients, instructions, and other sections may be adapted where appropriate.