How to Cook a Whole Chicken (Roast, Instant Pot, and Broth!)

I still remember the first time I bought a whole chicken. I had no idea what to do with it. Do you roast it? Boil it? What about the bones afterward? It felt intimidating at first—but now cooking a whole chicken is one of my favorite budget-friendly, no-waste kitchen tricks.

If you’ve ever looked at that bird in your freezer and thought, “Okay…now what?”, this post is for you. I’ll walk you through how to thaw it, cook it (oven or Instant Pot), pick off the meat, stretch that meat into several meals, and then turn the bones into rich, nourishing broth.

How to Thaw a Whole Chicken

Most of us buy chickens frozen, so let’s start there. A whole chicken takes about 24 hours in the fridge for every 4–5 pounds to thaw completely. So if you’ve got a bigger bird, you may need 2 full days.

If you’re in a hurry, you can use the cold water method: submerge the wrapped chicken in a large bowl of cold water, changing the water every 30 minutes. This usually takes 2–3 hours for an average chicken. (Never thaw it on the counter—that’s not safe.)

How to Roast a Whole Chicken (Oven Method)

Roasting a chicken sounds fancy, but it’s really simple. Here’s how:

1. Preheat your oven to 375°F.
2. Place the chicken in a roasting pan or oven-safe dish.
3. Rub it with olive oil or butter and season with salt, pepper, and any herbs you like. (Garlic and rosemary are always good.)
4. Roast uncovered for about 20 minutes per pound, until the juices run clear and a meat thermometer reads 165°F in the thickest part of the thigh.

Let it rest 10–15 minutes before cutting so the juices stay in the meat.

Instant Pot Whole Chicken Instructions

If you’re pressed for time, the Instant Pot makes this so easy. If you don’t already have one, do yourself a time-saving favor and purchase one! This is the one I have and I love it: Instant Pot Duo 7-in-1 Electric Pressure Cooker

1. Place the chicken (not frozen) on the trivet inside the pot.
2. Add 1 cup of water or broth.
3. Season the chicken as you like.
4. Cook on High Pressure: 6 minutes per pound.
5. Let it naturally release for 15 minutes before opening.

The meat comes out tender and falls right off the bone. Click here to have access to your specific Instant Pot’s instructions if you need it!

How to Pick the Meat Off a Whole Chicken

Once the chicken is cooked, set aside some time to pick off all the meat. It’s not glamorous, but it’s worth it. Get a big bowl, let the chicken cool a bit, and start pulling. Save the skin and bones for broth—we’ll get to that next.

The meat can be used right away or stored in the fridge for 3–4 days. You can also portion it into freezer bags for easy dinners later.

How to Make Multiple Meals From One Chicken

Here’s where you start saving money and time. A single chicken can stretch into several meals:

• Chicken tacos – shred it, add seasoning, pile into tortillas.
• Chicken salad – mix with mayo, celery, onion, and a squeeze of lemon.
• Chicken soup – use your homemade broth and toss in the meat with noodles or rice.
• Casseroles or pasta bakes – add it to just about anything to bulk up a dish.

How to Make Homemade Chicken Broth

Now for my favorite part: broth. What’s left of your chicken is a treasure trove of flavor and nutrition. Turning bones into broth means nothing goes to waste, and you end up with something better than anything in a box from the store.

The Benefits of Homemade Broth

Homemade chicken broth is light but surprisingly nourishing. A single cup usually has around 30–50 calories, with 5–9 grams of protein and just a small amount of fat if you skim it after cooking. Carbs are almost nonexistent, so it’s a great low-calorie way to get in some extra nutrition. The real star of broth, though, is the collagen and gelatin that get pulled from the bones and connective tissue during a long simmer. That’s what gives it that silky, rich texture when it cools, and those compounds can be supportive for joints, skin, and gut health.

On the mineral side, broth offers small amounts of calcium, magnesium, phosphorus, and potassium, plus trace minerals like zinc and iron. It’s not a huge source of any one nutrient, but when you sip it regularly, those little boosts add up. If you include plenty of bones and a splash of vinegar while simmering, you’ll extract even more goodness. The result is a warm, comforting food that not only hydrates but also gently nourishes your body — perfect for recovery, cold days, or just a cozy kitchen staple.

How to Make Broth

1. Place the bones (and skin if you like) into a large pot, slow cooker, or Instant Pot.
2. Toss in bay leaf, peppercorns, and any herbs you like.
3. Add a splash of Apple Cider Vinegar.
4. Cover with water.

Stovetop: Simmer gently 4–6 hours.
Slow Cooker: Let it go 8–10 hours on low.
Instant Pot: Cook 90 minutes on high pressure with a natural release.

How Cooking Time Affects Broth Nutrition

The way you make your broth changes the nutrition a bit too. A long stovetop simmer (8–12 hours) tends to pull out more minerals from the bones, and you’ll usually get that nice jelly-like texture once it cools — a sign it’s rich in collagen and gelatin. An Instant Pot version, on the other hand, cooks under pressure, which extracts protein and collagen faster, even if you only cook it for 2–3 hours. You may not get quite the same depth of minerals as a slow simmer, but it still produces a broth that’s packed with protein and flavor in a fraction of the time.

Both methods make a nourishing broth, so it really depends on what you’re after: if you love that old-fashioned, rich, mineral-heavy broth, go for the stovetop. If you’re short on time but still want all the comforting nutrition, the Instant Pot is a wonderful shortcut. Either way, you end up with a soothing, nutrient-rich base for soups, sauces, or just sipping warm from a mug.

Strain it, cool it, and store it in jars or freezer containers. I don’t add salt until I’m using it in my cooking.

Every time you use your homemade broth in soups, sauces, or even just to cook rice, you’re adding flavor and nourishment to your meals.

Frequently Asked Questions About Cooking a Whole Chicken

How long does it take to thaw a whole chicken?
Plan on about 24 hours in the fridge for every 4–5 pounds of chicken. So a smaller bird might thaw overnight, but a bigger one could take two full days. If you’re short on time, use the cold water method—submerge the wrapped chicken in cold water, changing it every 30 minutes. This usually takes 2–3 hours for an average chicken.

Can I cook a whole chicken from frozen?
Yes, but not in the slow cooker or Instant Pot (that’s not safe). The safest way is to roast it in the oven. It will take about 50% longer than a thawed chicken, so make sure you check that the internal temperature reaches 165°F.

What’s the best way to know when my chicken is fully cooked?
A meat thermometer is your best friend here. Stick it in the thickest part of the thigh without touching the bone. When it reads 165°F, your chicken is safe to eat.

Do I really have to pick all the meat off the bones?
Yes! It might feel tedious, but it’s worth it. You’ll end up with enough meat for several meals, and then you’ll still have the bones left for broth. Think of it as stretching your chicken (and your grocery budget) as far as it will go.

How long does homemade chicken broth last?
In the fridge, broth keeps about 4–5 days. For longer storage, freeze it in jars, freezer containers, or even ice cube trays. Frozen broth stays good for 4–6 months.

Why add vinegar to broth?
A splash of apple cider vinegar helps pull minerals like calcium and magnesium out of the bones, making your broth just a little more nutrient-rich. Don’t worry—you won’t taste it once the broth is done.

Is homemade broth healthier than store-bought?
Yes. Store-bought versions often contain extra sodium, additives, or flavors. Homemade broth is simple, clean, and naturally rich in protein, collagen, and minerals. Plus, you can control exactly what goes into it.

How should cooked meat and homemade bone broth be stored safely? Cooked chicken should be cooled quickly and stored in an airtight container in the refrigerator for up to 3–4 days. Homemade bone broth should also be cooled completely before storing and kept refrigerated for up to 5 days. For longer storage, both cooked meat and bone broth freeze well—store in freezer-safe containers, leaving a little headspace for expansion. Always reheat until steaming hot and discard anything with an off smell or appearance.

Final Thoughts

Cooking a whole chicken might feel intimidating at first, but once you’ve done it, you’ll wonder why you waited so long. One bird can give you multiple dinners, a hearty broth, and the satisfaction of knowing you’ve made the most of every part.

If you’ve never tried it, start simple: roast or Instant Pot your chicken, pick off the meat, and make broth. Before long, it’ll feel like second nature.