The ways in which a chicken can be cooked are numerous; in fact, too many to be listed. Some may be approved of and others may not be approved of. Cooking of this bird in its different forms bring out the best of every flavor. The recipes of the cooking of this type of bird are also numerous and in regards to the chicken having a low fat content, preparation for the chicken is easy.
Keep the chicken refrigerated to maintain its temperature in the range of 40C and 600C. It is kept cool because the bacteria in meat replicates faster in high temperatures. Put the chicken in water that has salt in the ratio of 3 tablespoons for four glasses of water. The chicken should remain in the water for about an hour and longer if it happens to be frozen. In this way, the chicken will be tender and juicy and will be able to cook faster.
Close this chicken in different ways to be able to prevent it from drying up. The chicken can be covered by brushing a thick layer of marinade sauce or a thin one of cooking oil. Consequently, a foil bag can be used for covering this chicken so that it may be grilled. To ensure even cooking, pound the breast and thighs of the chicken so that they may be of the same size.
The heat should then be adjusted according to the method of cooking. If one is using the dry heat method, this include the roasting, baking, deep frying, sauting, and grilling, high heat should be used and the cooking should take very little time, e.g. 8-10 minutes grilling chicken breasts. The moist heat methods, steaming, poaching, slow cooking, and baking in parchment, should use low heat and should be cooked for a long period of time, e.g. 15 minutes for poaching chicken breasts.
The chicken should be checked to make sure that it is fully cooked. It is different from steak which can be served medium rare or rare, the chicken should be cooked fully. To make sure that it is done, the thickest part should be pierced to establish that the chicken is hot enough, 73.80C. The chicken should not be overcooked either because it will be dry. Then leave the chicken to rest so as to redistribute the juices. This cooking process should continue for 5 to 10 minutes for it to be done.
Keep the chicken refrigerated to maintain its temperature in the range of 40C and 600C. It is kept cool because the bacteria in meat replicates faster in high temperatures. Put the chicken in water that has salt in the ratio of 3 tablespoons for four glasses of water. The chicken should remain in the water for about an hour and longer if it happens to be frozen. In this way, the chicken will be tender and juicy and will be able to cook faster.
Close this chicken in different ways to be able to prevent it from drying up. The chicken can be covered by brushing a thick layer of marinade sauce or a thin one of cooking oil. Consequently, a foil bag can be used for covering this chicken so that it may be grilled. To ensure even cooking, pound the breast and thighs of the chicken so that they may be of the same size.
The heat should then be adjusted according to the method of cooking. If one is using the dry heat method, this include the roasting, baking, deep frying, sauting, and grilling, high heat should be used and the cooking should take very little time, e.g. 8-10 minutes grilling chicken breasts. The moist heat methods, steaming, poaching, slow cooking, and baking in parchment, should use low heat and should be cooked for a long period of time, e.g. 15 minutes for poaching chicken breasts.
The chicken should be checked to make sure that it is fully cooked. It is different from steak which can be served medium rare or rare, the chicken should be cooked fully. To make sure that it is done, the thickest part should be pierced to establish that the chicken is hot enough, 73.80C. The chicken should not be overcooked either because it will be dry. Then leave the chicken to rest so as to redistribute the juices. This cooking process should continue for 5 to 10 minutes for it to be done.
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If you enjoyed the above article, you may want to read my new article that teaches how to Cook Ribs in the Oven
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