Go Back
boiled chicken legs

Boiled Chicken Legs (Easy, Juicy & Healthy)

Alisha
Boiled chicken legs are a simple, healthy, and budget-friendly way to enjoy tender, flavorful chicken. With just a few basic ingredients and minimal prep, this recipe delivers juicy dark meat that’s perfect for soups, casseroles, meal prep, or quick dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer or Main Course
Cuisine American
Servings 4 people
Calories 670 kcal

Ingredients
  

  • Main Ingredients:
  • 4 –6 chicken legs fresh or frozen chicken legs
  • Enough filtered water or tap to fully cover chicken
  • 1 medium onion halved
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 2 –3 cloves garlic smashed
  • Salt and pepper to taste
  • ½ tsp paprika optional
  • ½ tsp garlic powder
  • A few sprigs of thyme parsley, or 1 bay leaf
  • Optional Add-ins:
  • Splash of oil or broth for extra flavor
  • Additional herbs: sage rosemary

Instructions
 

  • Step 1 – Prepare the Chicken:
  • Rinse the chicken drumsticks under cold water.
  • Remove any loose fat or feathers.
  • If using frozen chicken legs, thaw overnight or rinse to remove surface ice.
  • Step 2 – Add to Pot:
  • Place chicken in a large stock pot in a single layer.
  • Add enough water to cover by at least 1 inch.
  • Add onion, carrot, celery, garlic, and seasonings.
  • Optional: add a splash of oil or broth.
  • Step 3 – Boil and Simmer:
  • Bring to a boil over medium-high heat.
  • Skim off any foam with a spoon and discard.
  • Reduce to low-medium heat and cover loosely.
  • Simmer according to size:
  • 6–8 oz legs: 30–35 minutes
  • 10–12 oz legs: 40–50 minutes
  • Frozen: add 10–15 minutes
  • Step 4 – Check Temperature:
  • Use a meat thermometer to check the thickest part.
  • Internal temperature should be 175°F (79°C).
  • Step 5 – Rest and Optional Crisp:
  • Remove chicken with tongs and let rest for 5–10 minutes.
  • For crispy skin, place under broiler for 5–8 minutes until golden-brown.
  • Step 6 – Save the Broth:
  • Strain the remaining broth.
  • Discard or save vegetables.
  • Let broth cool, skim fat, and store for later use.

Notes

📦 Storage & Reheating Tips

Refrigerate:
  • Store in an airtight container for up to 3 days
Freeze:
  • Freeze boiled chicken (whole or shredded) for up to 3 months
  • Label with date, size, and cooking time
Reheat:
  • Reheat gently in a covered skillet with a splash of broth or water
  • Microwave on medium heat, covered, to retain moisture
 
Keyword Boiled Chicken Legs