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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