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The Many Ways To Cook Chicken
By Arf Ahmed | July 1, 2009
Chicken can be cooked in many ways because it is incredibly versatile. Every method of cooking chicken assists in bringing out all the individual flavors found in chicken. One may find that out that there are thousands of recipes that are devoted to the preparation and cooking of the humble chicken. Not all of them can be mentioned and there may be others that are not so conventional. This type of food item is easy to prepare because of it being low in fat.
To begin with, handle the chicken with care. Keep this chicken at a certain amount of temperature, between 40C and 600C. This then means that the chicken should be refrigerated. The temperature in the chicken is maintained to prevent the multiplication of the bacteria that is found in the chicken and many other types of meat. The chicken should be placed in salty water, with three tablespoons and four cups of water. It should stay in this water for one hour if it is not frozen and longer if it is frozen.
Then the chicken should be sealed. This can be done by brushing the chicken surface with a thick coat of marinade sauce or light cooking oil coat. The chicken can then be enclosed so that it may be grilled with marinade in a bag of foil. The covering is done to prevent the chicken from drying out. The chicken should then be pound, mostly the thighs and breast, to an even thickness. This method will allow for the even cooking of the chicken.
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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