If you want to parboil several whole chickens, you’ll need to work in batches or use several pots.
You can also include a chopped onion, 2 to 3 carrots, 2 to 3 stalks of celery, the peel of 1 lemon peel, or 1 head of garlic cloves for each chicken to add extra flavor.
30 to 40 minutes for a whole chicken 15 to 20 minutes for chicken wings 10 minutes for chicken breasts 5 minutes for chicken legs, thighs, or quarters
Remember that the chicken isn’t completely cooked at this point. Use good hygiene practices, such as washing your hands and preventing cross-contamination, when working with the chicken.
To prevent foodborne illnesses, avoid parboiling the chicken and refrigerating it before you cook with it.
If you’re baking breasts, thighs, or drumsticks add 5 to 10 minutes to the baking time. Spread your favorite sauce over the baked chicken pieces. For example, coat them with buffalo wing sauce or blue cheese dip.
Remember to insert an instant-read meat thermometer into the thickest part of the chicken. The temperature should reach 165 °F (74 °C) before you pull the grilled chicken off of the grill. While this works well with drumsticks, you can use any cut of chicken. Keep in mind that larger pieces, such as breasts, will take longer to grill while smaller pieces, such as wings will cook faster.
Use tongs to carefully turn the pieces as they fry. Depending on the size of your chicken pieces, it may take 10 to 20 minutes to fry them in hot oil.
If you prefer, shred the cooked chicken and return it to the soup before serving. To give your soup a fresh taste, add chopped basil or parsley just before serving the soup.
