Cooking Methods For Chicken

Chicken can be cooked with the following methods:

Roasting: take off any fat from the body cavity. Rinse the bird inside and out with water, then part dry with paper towels. Season the cavity generously with salt and pepper and add stuffing, herbs, or lemon if desired. Spread the breast of the chicken with softened butter or oil. Set on a rack in a roasting pan or shallow over proof dish. Roast the bird, basting two or three times with the pan juices during roasting. If the chicken is browning too quickly, cover it with foil. Test for done by using a meat thermometer or insert the point of knife into the thickest part of the thigh. If the chicken is cooked, the juice will run clear with no track of pink. Put the bird on a carving board and let rest for at least 15 minutes before serving. Make a sauce or gravy from the juices left in the roasting pan.

Pan Fried Chicken

Broiling: The intense heat of the broiler quickly seals the succulent flesh below a crisp, golden exterior. Place the chicken about 4 to 6 inches away from a moderate heat source. If the chicken seems to be browning too quickly, sell out the heat slightly. If the chicken is boiled at too high temperature too near to the heat, the covering will burn before the inside is cooked through. If it is cooked for too long under a low heat, it will dry out. Divide the chicken into cuts to ensure even cooking. Breast meat, if cooked in one piece, can be rather dry, so it is best to cut it into chunks. Chicken wings are best for speedy broiling.

Frying: Frying is convenient for small thighs, drumsticks and cuts. Dry the chicken pieces with paper towels so that they brown properly and to forestall spitting during cooking. The chicken can be coated in seasoned flour, egg and bread crumbs or a batter. Heat oil or a combination of oil and butter in a heavy-based skillet. When the oil is very hot, add the chicken pieces, skin side down, fry until deep golden brown all over, turning the pieces frequently during cooking. Drain well on paper towels before serving.

Sauteeing: Is ideal for small pieces or small birds, such as baby chickens. Heat a dinky oil or a combination of oil and butter in a heavy-based skillet. Add the chicken and fry over moderate heat until golden brown, turning frequently. Add stock or other liquid, bring to a boil, then cover and sell out the heat. Cooking gradually until the chicken is cooked through.

Stir-Frying: Skin-less, boneless chicken is cut into small pieces of equal size to ensure that the meat cooks evenly and stays succulent. Pre-heat a wok or saucepan before adding a small estimate of oil. When the oil starts to smoke, add the chicken and stir-fry with your chosen flavorings for 3 to 4 minutes, until cooked through. Other ingredients can be cooked at the same time, or the chicken can be cooked by you stir-fry the remaining ingredients. Return the chicken to the wok once the other ingredients are cooked.

Casseroling: Is good for cooking cuts from larger, more mature chickens, although smaller chickens can be cooked whole. The slow cooking produces tender meat with a good flavor. Brown the chicken in butter or oil or a combination of both with seasonings and herbs, cover and cook on top of the stove or in the oven until the chicken is tender. Add a option of lightly sauteed vegetables about halfway through the cooking time.

Braising: Braising is a method which does not want liquid. The chicken pieces or a small whole chicken and vegetables are cooked together gradually in a low oven. Heat some oil in an oven-proof, flame-proof casserole and gradually fry the chicken until golden. take off the chicken and fry a option of vegetables until they are roughly tender. Replace the chicken, cover tightly and cook very gradually on the top of the stove or in a low oven until the chicken and vegetables are tender.

Poaching: is a polite cooking method that produces tender chicken and a stock that can be used to make a sauce to serve with the chicken. Put a whole chicken, a bouquet garni, a carrot and an onion in a large flame proof casserole. Cover with water, season and bring to a boil. Cover and simmer for 1.5 to 2 hours, until the chicken is tender. Life the chicken out, discard the bouquet garni and use the stock to make a sauce. The vegetables can be blended to thicken the stock and served with the chicken.

Cooking Methods For Chicken

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The Various Methods of Making Honey Mustard Receipe

Mustard has become an important ingredient in our daily cooking. Mustard is commonly used as condiment on meat. It is also an ingredient of barbecue sauce. Mustard is also served with Bratwurst and hot dogs
Honey mustard receipe can be made using various methods. .Honey mustard sauce is sweet and delicious. For preparing honey mustard sauce that is fat free you should have 8 parts of fat free mayonnaise. You should also have 1 part honey, 2 parts of Heinz mustard and 1 part sugar. After mixing honey, sugar and mustard together add mayonnaise. Blend and then serve it. Honey mustard sauce is used for salad dressing, for dipping fried seafood.
Honey mustard BBQ SAUCE can be prepared in the following way
You should have the following ingredients:
1 jumbo packet of  chicken parts, 6 tablespoon of salted  butter, 2 cloves of minced garlic, 1 i.e. 8oz jar of spicy brown mustard, ½ c. of apple cider vinegar, 1/3 c of honey, ½ tablespoon of  Tabasco sauce.   First sprinkle chicken with salt. In the saucepan cook garlic and butter for 5 mins. Cook them over low heat and stir frequently. Stir in honey, vinegar, mustard and Tabasco sauce. Cook the mixture over low heat for 10 to 15 mins
There is one more simple method of making honey mustard sauce. The ingredients include ½ c of honey and ½ c. of Dijon mustard. Blend all these ingredients together in a bowl with whisk. Put this mixture in refrigerator for minimum 1 hour.
Honey mustard dipping sauce can be prepared in the following way
The ingredients are1/2 c of honey. ½ c of Dijon mustard and 1 table spoon of cider vinegar. Over low heat bring the mixture to a boil. Cook for 1 minute and stir it constantly. The mixture is about 1 minute.  The sauce contains only 1 gram of fat and has no cholesterol.
Another method of preparing honey mustard sauce is taking 1c of whip salad dressing, 4 tablespoon of mustard and 2-table spoon of honey. Mix together until the mixture becomes smooth. This sauce is used in basting meat on grill.
There is one more dish in which honey mustard sauce is the main ingredient. The dish is Roast chicken with curried honey mustard sauce. To prepare this dish  take 2 whole broiler chicken breasts, 1 onion chopped, 1/3c of honey, 1 tablespoon of curry powder, 1/3 c of spicy mustard and 2 minced garlic gloves. In a small bowl prepare sauce by mixing mustard, honey, garlic and curry. Place the chicken with its skin side up in a shallow baking pan Pour the sauce over the chicken and bake it at around 350 degrees. Bake it around 1 hour.
There is one easy way for preparing honey mustard sauce. It is wonderful on salads.
The ingredients are ½ cup of Kraft mayonnaise, ¼ cup of honey and ¼ cup of mustard, 1 tablespoon of rice wine vinegar and 1 dash salt of cayenne pepper. Whisk all the ingredients together and chill.

Muna wa Wanjiru Has Been Researching and Reporting on Mustard for Years. For More Information on Honey Mustard Receipe, Visit His Site at Honey Mustard Receipe

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Top 7 cooking methods known to many

We all enjoy eating, but few of us are really, really good tasty recipes for the preparation. Food can be prepared in different ways and styles. We want all of our food after what we want to cook to your taste. As for those who hate the spices too and just want to eat only simple tasting dish, we just steam or boil the meat or vegetables you prefer.

The cooking methods used in the preparation of food at different times depending on age and health of those who eatBowl. In restaurants, sometimes cook special meals for the elderly and there are also food for health conscious people or those from their diet.

There are several methods of cooking that many of us in preparing our food. Some countries have also experimented with different styles, cooking and sometimes depends on culture of the country, but in most cases, there are about 15 ways of cooking the world's most popular.

The following are methods of cooking first seven, Most of us, and executed.

1) Boiling
This is the easiest way to give the chef cooking in boiling water. The heat applied to water makes the food is cooked. You can cook eggs, meat and vegetables. Cooking can also be applied to the meat before the meat is cooked in a different way to be delicate.

2) Steaming
This is a cooking method that the steam used in the kitchen. It seems that the Chinese people love steam various foods -Fish, dumplings and other sweets. Vapor is considered a good way to get nutrients from the food we're cooking to keep. And 'considered healthy, as the steam of boiling water cooks the food so that they are involved in less energy and natural food.

3) Fried
Frying is the cooking method as the most common way to go, because it is simple and not many steps. Just pour the oil in a pan and then heated the meat or food that you want to roast.There are foods that require only a small amount of oil while other oil that you cook fried paying the required amount.

4) Cooking
Most housewives love to cook and make cakes, biscuits and other bakery products for their children. Cooking is done by surrounding the heating of foods in a closed container. An oven is the common enclosed space that we use for cooking. Heat the oven cooks food trapped inside.

5) roasting
Grilledbased foods in direct contact with the heat and is considered a semi-dry method of cooking. Fried Chicken is one of the famous chicken recipes loved by many.

6) Money
Bleaching is a method where food is mostly vegetable hot, boiling the skin lighter skin. This is normally done to stop the activity of enzymes produced by the freezing of foods for a long time.

7) Grill
This cooking method is performed by applying heat to fooddirectly from the bottom with wood, coal, electricity, gas or electric. Barbecue varies by country, but not outdoors or in an open space.

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