How to boil ground chicken?

In this article we will address the question, “How to boil ground chicken?”and discuss the risks of eating ground chicken not correctly handled and how to safely boil ground chicken. 

How to boil ground chicken?

To boil ground chicken, place the ground chicken in a pan containing water, oil, salt and spices, according to your personal preferences and bring to the stovetop at high heat. 

Bring to a boil, reduce the heat and simmer for 20 to 30 minutes till it dries or, in the case of making a stew or soup, add more water if needed. 

If you use the microwave, place the ground chicken with water, salt and spices in a microwave safe bowl, cover the bowl and cook to high or medium-high power for 9 minutes for each pound. Stirr each 5 minutes to homogenize the heat.

The minimum internal temperature should be achieved of 165°F or 75°C for chicken meat to ensure safety. Let it cool down if you intend to store it (1,2).

What are the benefits of boiling ground chicken?

The benefits of boiling ground chicken is improving its shelf life. Cooking procedures, including boiling, can reduce the microbial load of the meat and partially destroy the pathogenic bacteria, such as Salmonella and Listeria monocytogenes (1).

While the shelf life of raw ground chicken is 1-2 days, the shelf life of cooked/ boiled ground meat is 3-4 days in the refrigerator.  

What are the drawbacks of boiling ground chicken?

The drawbacks of boiling ground chicken are related to sensory properties as well as to nutritional properties of boiling meat.

Studies suggest that the compounds responsible for the improved flavor and aroma perception of cooked meat are generated by cooking and baking or grilling and not by boiling. This is due to the higher temperatures and lower moisture used to bake and grill when compared to boiling (3).

Flavor and aroma compounds are formed by reactions between sugars and amino acids in meat and require specific moisture, temperature and pH conditions, which are favored by baking and grilling rather than boiling.

In addition, bolining leads to the loss of important nutrients, especially the water soluble. A study showed that B-vitamins thiamine, riboflavin, and niacin were leached into the boiling water by boiling chicken meat.  

What can happen if ground chicken is not properly boiled?

If ground chicken is not properly boiled, it is possible that you experience an episode of foodborne illness. Chicken meat is susceptible to be contaminated by pathogenic bacteria, especially Salmonella, which can cause serious foodborne illnesses and even hospitalizations and death.

Possible symptoms related to the infection by Salmonella may include cramps, diarrhea, nausea, vomiting, and fever (4).

What are the safety recommendations to prevent diseases caused by boiled ground chicken?

The safety recommendations to prevent diseases from consuming boiled ground chicken are (1,4):

  • Purchase ground chicken meat from stores that are reliable and regularly sanitize work surfaces and grinders and keep meat stored refrigerated all times
  • Purchase fresh ground chicken meat
  • Keep the ground chicken meat refrigerated or use immediately after purchase
  • To prepare the ground chicken meat, wash hands
  • Avoid cross contamination through sanitation of cutting boards and other surfaces and all utensils used
  • Do not handle cooked and uncooked foods simultaneously to avoid cross contamination
  • Boil ground chicken meat to a temperature of 165°F (75°C) or above 
  • Store boiled ground chicken meat properly


In this article we answered the question, “How to boil ground chicken?”and discussed the risks of eating ground chicken not correctly handled and how to safely boil ground chicken.


  1. Chicken from farm to table. United States Department of Agriculture
  2. Showell, B.A. et al. USDA Table of Cooking Yields for Meat and Poultry. United States Department of Agriculture
  3. Mir, Nasir Akbar, et al. Determinants of broiler chicken meat quality and factors affecting them: a review. J food sci technol, 2017, 54, 2997-3009.
  4. Angulo, Frederick J., et al. Common ground for the control of multidrug-resistant Salmonella in ground beef. Clin Infect Dis, 2006, 42, 1455-1462.

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