Summer is here and if you are anything like me, you don’t want to turn on your oven or stove unless absolutely necessary. I do most of my cooking in the microwave during the summer months. It helps keep my home cooler and cuts down on my cooling bill.
I have found that many people don’t like to cook meat in the microwave. I was once one of those people. Chicken would come out like rubber and I always worried that ground beef didn’t cook thoroughly. I have since found that the trick is to use the right cooking utensils.
There has also been some hype about how it’s not safe to use plastic to cook meat or anything else in the microwave. This is only half true. Certain types of plastic have chemicals that are activated with the extreme heat of the microwave and these chemicals can get into your food. For more detail go to: www.bread-machine-cookbook.com.Hence, the key to cooking in your microwave is, once again, to use the correct cooking utensils. Basically, use containers that are specifically designed for cooking in the microwave.
My preference in microwave cooking is Tupperware. Their cookware is specifically designed for the microwave so you don’t have to worry about the chemicals. Their Oval Cooker is designed to retain the moisture of your meat so that your meat doesn’t come out dry and rubbery. It also has a colander so you can brown your meat and let the grease drip to the bottom. That makes it easy to dispose of the grease drippings or use them for gravy. Tupperware also backs it cooker with a lifetime warranty so if it breaks I can just replace it with a new one, which seems like a good investment to me.
So the instructions I am providing below apply to the Tupperware Oval Cooker. If you feel confident using a different type of microwave cooker, of course, try that, but please make sure you follow the guidelines I stated above.
Cooking Ground Beef Place the ground beef with your favorite seasoning in the colander of the cooker. Cover and cook for 6 minutes per pound. Let sit a few minutes then remove from the microwave. By using the colander all the grease will drain to the bottom of the cooker.
Cooking a Whole Chicken If using the Oval Cooker you will need to use the extender piece for your average size chicken. Then place the chicken in the cooker. Pour about half a cup of water on the bottom of the cooker. For more detail go to: www.delicious-sandwich-recipes.com.Sprinkle your chicken with your favorite’s seasonings. Place the cover on the cooker and cook for 6 minutes per pound. I think you will be surprised at how moist your chicken comes out.
Cooking Cut up Chicken After cutting up your chicken use the same instructions for cooking a whole chicken. Determine by how high the chicken stacks if you will need to use the extender or not.
Cooking Chicken Pieces You can use the colander to cook chicken pieces. Cut the chicken into bit size pieces. I usually use chicken breast cutlets for this. Place the cutup chicken pieces in the colander. Season with your favorite seasonings. Place the cover on the cooker and microwave for 6 minutes per pound.
3 pounds chicken pieces or 1 ½ boneless skinless chicken 2 tablespoons vegetable oil 4 cardamom pods (optional) 1 2-inch piece of cinnamon stick (optional) 1 medium onion, finely chopped 4 garlic cloves, chopped 2 teaspoons fresh ginger, chopped 1 medium tomato, finely chopped 1 teaspoon cumin powder 1/2 teaspoon turmeric 1 tablespoons coriander powder 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon fennel seeds, coarsely ground 1 teaspoon black pepper, coarsely ground 1/2 cup plain nonfat yogurt 1 teaspoon salt 1/2 cup water 2 tablespoons chopped cilantro 1 tablespoon fresh lemon juice Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon. Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown. Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for 2-3 minutes. Whip yogurt with wire wisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes. Add the chicken and sprinkle with salt. Stir to coat the spice mixture … Video Rating: 4 / 5
Are you looking for some new ways to cook chicken without spending a lot of time in your kitchen? If so, I have 3 delicious chicken recipes to share with you!
These recipes are all made in the crock pot (slow cooker). They only take a few minutes to prepare. If you are a busy mom, I think you will enjoy these recipes.
Crock Pot Cooking Tips
Fill your slow cooker at least 1/2 full for the best slow cooking results.
Tender vegetables such as fresh mushrooms, tomatoes or zucchini will only need to be added for the last 45 minutes of cooking time, otherwise you could over cook them.
To assure even cooking of meat, be sure there is some space between the pieces to allow for circulation of heat and seasonings.
Some vegetables, especially onions and carrots, often take longer to cook than meat. Always place them at the bottom of the slow cooker.
Chicken Marengo
2 1/2 to 3 lb. frying chicken, cut up 1 (1 1/2 oz) pkg. spaghetti sauce mix 1/2 c. dry white wine 2 fresh tomatoes, quartered 1/4 lb. fresh mushrooms
Place chicken parts in crock pot. Combine dry spaghetti mix with wine; pour over chicken. Cover and cook on low for 7 hours. Turn control to high; add tomatoes and mushrooms. Cover, cook on high for 40 additional minutes.
Zucchini Chicken
1 frying chicken, cut up 1 tsp. seasoned salt 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 2 tbsp. grated Parmesan cheese 1/2 tsp. paprika 1 lb. zucchini, cut into thin slices 1/2 c. chicken bouillon 1 (4 oz.) can mushrooms, drained
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese and paprika; coat chicken with mixture. Place zucchini in bottom of crock pot. Pour bouillon over zucchini. Arrange coated chicken on top. Cover and cook on low for 5-6 hours or until tender. Turn to high and add mushrooms and cook for an addition 15-20 minutes.
Cheesy Chicken
6 boneless chicken breasts 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. garlic powder 2 (10.75-oz.) cans condensed cream of chicken soup 1 (10.75-oz.) can condensed cheddar cheese soup
Rub chicken breasts with salt, pepper and garlic powder. Place chicken in slow cooker and pour soups over the top. Cover and cook for 6 to 8 hours on low.
Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com
How to cook chicken on a George Foreman Grill; get expert tips for homemade recipes in this free cooking video. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis Video Rating: 4 / 5
For decades, broiled chicken has been the meat of choice for those on low-fat and low calorie diets. Unfortunately, broiled white chicken has also acquired a reputation for being bland, rubbery and dry.
That’s a real shame, because chicken - especially white meat chicken - is one of the most versatile proteins available. All it takes is a bit of knowledge about how to broil (or grill) chicken so that it stays moist and flavorful and you will find that chicken tastes great even without all the sauces and gravies.
How to Broil Chicken That Melts in Your Mouth
One of the most important things to keep in mind about chicken white meat is that it has little fat of its own. The fat is all in the skin. While that makes it relatively easy to cook chicken with almost no fat, it also means that chicken white meat is prone to becoming very dry when cooked without the skin. Want to avoid dried out broiled chicken breasts? Here are some tips for broiling chicken that will be moist and delicious.
1. If fat is not a concern, broil breasts with the skin on, and turned toward the heat source. For broiling, start with the skin side down, and then flip chicken pieces halfway through. Broiling breasts with the skin on will not appreciably increase the fat content of the meat as long as you remove the skin before eating it.
2. If using skinless breasts, rub them lightly with olive oil or marinade before broiling. Experiment with flavored olive oils to find flavor combinations that you like. Or, brush breasts with Italian dressing - or spray lightly with cooking spray to give them a light coating.
3. Precook chicken breasts in chicken stock before putting them under the broiler. They will start out infused with extra moisture and flavor, and spend less time drying out under the broiler.
4. Use an herb rub to crust the chicken on the outside. You will a get browned, crusted outside and moist, tender inside.
5. Your heat source should be about 5 to 6 inches away from the top of the chicken for best broiling.
6. Flavor chicken meat with herbs, salt and spices before broiling.
7. Preheat the broiler for 9 to 10 minutes before putting the meat in. If you try to broil chicken in a broiler that is not preheated, they will dry out before they cook through.
8. Keep your eye on the chicken while it is cooking. If edges are cooking too quickly, rearrange the pieces on the pan or adjust the heat.
9. Conversely, shield the thinner edges of chicken breast with foil to prevent them burning before the rest of the chicken is cooked.
10. Flip chicken when top side is browned. Since breasts will not all cook at the same rate, keep an eye on the chicken so that you can remove breasts when they are done and prevent them from drying out.
11. Use tongs to turn chicken. Do not pierce with a fork or juices will escape, leaving chicken dry and stringy.
12. Brush top side of chicken with marinade, barbecue sauce, Italian dressing or flavored olive oil after turning. A light basting will refresh the moisture and infuse flavors into the meat.
Broiling a Whole Chicken
Generally, whole chicken is roasted, often after being stuffed with forcemeat of some kind or other. However, a whole chicken can be cooked under the broiler for a very different taste. You just need to flatten the chicken before cooking. Follow these directions for flavorful broiled whole chicken.
1. First, butterfly the chicken
2. Remove the backbone: Using a heavy knife or kitchen shears, cut close to the backbone from neck to tail on each side of the bone, and then remove it.
3. Flatten the chicken: Spread the chicken skin side up on your table or counter, and bang the breast with your fist to break the collar bone and some of the ribs.
4. Fold the wings to either side of the shoulders.
5. Cut a slit in the skin at either side of the breast tip.
6. Insert the tips of the drumsticks through the slits in the skin.
7. Brush the chicken with olive oil and spices. Or use flavored olive oil.
8. Put chicken skin side down in broiler pan - not on a rack.
9. Broil about 5 inches from the heat for five minutes.
10. Brush the chicken with oil and spices and place back under the broiler.
11. After five minutes baste again, using the juices in the pan, and place back under broiler for five minutes more.
12. Baste chicken, and then sprinkle with salt, pepper and spices and turn skin side up.
13. Broil and baste skin side for fifteen minutes more, basting every five minutes to ensure meat remains moist.
14. Chicken is done when juices run clear yellow from pricked drumstick.
Stephanie Larkin is a freelance writer who writes about cooking tips and tips for the home, often discussing specific products such as the Nu Wave Oven.
The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these:
• Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
• Rock Cornish Game Hen - a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.
• Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.
• Capon - Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.
• Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it’s best used in moist cooking such as stewing.
• Cock or rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.
Chicken Inspection
All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The “Inspected for wholesomeness by the U.S. Department of Agriculture” seal insures the chicken is free from visible signs of disease.
Chicken Grading
Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.
Fresh or Frozen
The term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25 °F.
Dating of Chicken Products
Product dating is not required by Federal regulations, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is shown, immediately adjacent to the date there must be a phrase explaining the meaning of that date such as sell by or use before.
The use-by date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. It’s always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used.
Hormones & Antibiotics
No hormones are used in the raising of chickens.
Antibiotics may be given to prevent disease and increase feed efficiency. A “withdrawal” period is required from the time antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird’s system. FSIS randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.
Additives
Additives are not allowed on fresh chicken. If chicken is processed, however, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.
Foodborne Organisms Associated with Chicken
As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn’t kill bacteria but they are destroyed by thorough cooking.
USDA’s Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunch meat that can be eaten without further cooking.
Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses.
Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.
Following are some bacteria associated with chicken:
• Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.
• Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.
• Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium.
• Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe “keep refrigerated” and “use-by” dates on labels.
Rinsing or Soaking Chicken
It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.
Liquid in Package
Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.
How to Handle Chicken Safely
• Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.
At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.
Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.
Proper wrapping prevents “freezer burn,” which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.
• Ready-Prepared Chicken: When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.
Safe Defrosting
FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.
Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.
Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.
Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.
Stuffed Chicken
The Hotline does not recommend buying retail-stuffed fresh whole chicken because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.
Marinating
Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover marinade.
Safe Cooking
FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
For approximate cooking times to use in meal planning, see the following chart compiled from various resources.
Approximate Chicken Cooking Times
Type of Chicken Weight Roasting
350 °F Simmering Grilling
Whole broiler fryer+ 3 to 4 lbs. 1 1/4 - 1 1/2 hrs. 60 to 75 min. 60 to 75 min*
Whole roasting hen+ 5 to 7 lbs. 2 to 2 1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb*
Whole capon+ 4 to 8 lbs. 2 to 3 hrs Not suitable 15-20 min/lb*
Whole Cornish hens+ 18-24 oz. 50 to 60 min. 35 to 40 min. 45 to 55 min*
Breast halves, bone-in 6 to 8 oz. 30 to 40 min. 35 to 45 min. 10 - 15 min/side
Breast half, boneless 4 ounces 20 to 30 min. 25 to 30 min. 6 to 8 min/side
Legs or thighs 8 or 4 oz. 40 to 50 min. 40 to 50 min. 10 - 15 min/side
Drumsticks 4 ounces 35 to 45 min. 40 to 50 min. 8 to 12 min/side
Wings or wingettes 2 to 3 oz. 30 to 40 min. 35 to 45 min. 8 to 12 min/side
+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.
Microwave Directions:
• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.
• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.
• Place whole chicken in an oven cooking bag or in a covered pot.
• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.
• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.
• The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
Partial Cooking
Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.
Color of Skin
Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different sections of the country, so growers use the type of feed which produces the desired color.
Dark Bones
Darkening around bones occurs primarily in young broiler-fryers. Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When the chicken is cooked, the pigment turns dark. It’s perfectly safe to eat chicken meat that turns dark during cooking.
Pink Meat
The color of cooked chicken is not a sign of its safety. Only by using a food thermometer can one accurately determine that chicken has reached a safe minimum internal temperature of 165 °F throughout. The pink color in safely cooked chicken may be due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.
Color of Giblets
Giblet color can vary, especially in the liver, from mahogany to yellow. The type of feed, the chicken’s metabolism and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken meat should be safe to eat.
Fatty Deposits
Chickens may seem to have more fatty deposits or contain a larger “fat pad” than in the past. This is because broiler fryer chickens have been bred to grow very rapidly to supply the demand for more chicken. Feed that is not converted into muscle tissue (meat) is metabolized into fat. However, the fat is not “marbled” into the meat as is beef or other red meat, and can be easily removed. Geneticists are researching ways to eliminate the excess fat.
Trisodium Phosphate
Food-grade trisodium phosphate (TSP) has been approved by FSIS for use in poultry slaughter as an antimicrobial agent. When immersed in and/or sprayed in a dilute solution on chickens, it can significantly reduce bacteria levels. TSP is “generally recognized as safe” (GRAS) by the FDA, and has been safely used for years, particularly in processed cheese.
Irradiation of Poultry
In 1992, the USDA approved a rule to permit irradiation of raw, fresh or frozen packaged poultry to control certain common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. Irradiation at 1.5 to 3.0 kilo Gray, the smallest, most practical “dose,” would eliminate more than 99 percent of Salmonellae organisms on the treated poultry.
Packages of irradiated chicken are easily recognizable at the store because they must carry the international radura symbol along with the statement, “treated with irradiation” or “treated by irradiation.”
Storage Times
Since product dates aren’t a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep chicken in its package until using.
• Freeze chicken in its original packaging, overwrap or re-wrap it according to directions in the above section, “How to Handle Chicken Safely”.
Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy food, for more information and recipes please visit www.alleasyfoodrecipes.com
www.cookingrecipestv.com - Online cooking video prepared by Chef Brian. Penne pasta with chicken, broccoli, sun dried tomatoes and fresh basil. Tasty and not too complicated to make.
Chicken is already a very versatile food, but when you can get boneless chicken, your options expand greatly. For more help visit to: www.cajuns-recipes.com.Boneless chicken can be used in casseroles, soups, or stir-fries. It can be cooked in large pieces and glazed, stuffed or grilled. They cook quickly and taste great. Boneless chicken is one of the best ingredients to always have on hand in your freezer or refrigerator.
How many of us come home from work and realize we do not know what to make for dinner? Boneless chicken will come through in these situations every time. Simply take some out of the freezer. You can either thaw it in the microwave or just dump it in the frying pan to thaw while it cooks. Add a few veggies and a sauce and you can pour it over fresh pasta for a quick, easy, nutritious dinner.
The most popular kinds of boneless chicken you can find in the grocery store include chicken breasts and thighs. These two meaty options will see you through many meals with tasty results. Chicken breasts are the most popular choice for many families. They can be used in almost any recipe, from stroganoff to appetizers. Chicken breasts are a good choice because the meat is firm, versatile and plays well with other ingredients.
Chicken thighs, however, can often be found for less cost than chicken breasts. If you are on a budget, this can make a big difference to your grocery bill. Boneless chicken thighs can be used for most of the same recipes as chicken breasts. The meat does not tend to dry out. For more help visit to: www.delicious-candy-recipes.com. When you use chicken thighs in a dish that has a sauce, they seem to soak up some of the flavors of the sauce to a larger extent than breasts do. This can make a big difference if you are making an Asian dish, for example, where you may be marinating the meat in a sauce for a short time before cooking. The marinade seems to seep into every cell in the thigh meat, making them juicy, tender and a great addition to your dish.
Boneless chicken can be prepared in many different ways. It can be fried, sautéed, fricasseed, grilled, baked, slow-cooked, stewed, poached, or broiled. With this versatile ingredient, you are limited only by your imagination. Got leftover boneless chicken? Add the cooked chicken to a salad or a casserole.
Boneless chicken is also appealing to the children in your family. Cut chicken breasts into strips and roll them in some breading. Slip them in the deep fryer for a few minutes and you can make homemade chicken strips or nuggets. They will taste better and be a healthier alternative to those found at the nearby fast food restaurants. Your children will thank you for giving them a fun meal, and you’ll be happy they are eating something nutritious and asking for more.
Be sure to add boneless chicken to your monthly shopping list. Having some on hand can save you on a night you just are not sure what you want to cook, and it is easy to satisfy the most finicky palate in your family using this easy ingredient.
If using boneless chicken intrigues you, you will want to get some handy tips and a variety of recipes to try. BonelessChickenRecipe is the perfect place to explore and to familiarize you with this tasty ingredient. Most all the recipes are accompanied by colorful photos so you can see what each dish will look like.
As you will see, chicken has been around for a long time, and shows up almost everywhere. Whether you want a quick and easy chicken, a creamy one, or an international recipe, you’re sure to find it there.
Teriyaki Chicken 1. Chicken breast 2. Orange marmalade 3. Soy sauce This is the easiest way to cook Teriyaki chicken. It may be not as the same taste as restaurant but still it taste good. If you follow this video, you can make it with no problem. You also can add your own idea if you like. Enjoy your cooking!! Thanks All music by ジョニー・苅込 www.yamasen-e.net My blog runnyrunny999.blogspot.com runnyrunny999
One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.
Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You’ll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.
Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.
Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It’s definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.
There are so many people barbequing today because everything taste better when cooked on an open flame.
David Marc Fishman is the owner of tipsquad.com. Tipsquad is a new advice website. It gives tips by showing by video
One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and itâs easy to get a lean piece of meat without paying an excessive amount.
Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. For more help visit to: www.cheese-cake-recipes.com.Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You’ll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.
Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that donât call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.
Prepare the grill by heating it appropriately, if using a gas grill just turns it on, if using a non gas grill use single layer of coals. For more help visit to: www.cooking-chinese-style.com.Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken… So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It’s definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.
There are so many people barbequing today because everything tastes better when cooked on an open flame.
How to cook chicken to make chicken enchiladas; learn more about making traditional Mexican and Tex-Mex food in this free cooking video. Expert: J. Costilla Contact: www.digitaleyesproductions.com Bio: J. Costilla is an emerging chef. He hopes to open an ethnic cafe in San Antonio. He is also a commercial photographer. Filmmaker: julio costilla Video Rating: 4 / 5
Chicken without skin and fat is always an healthy protein rich food for all type of people even for person who are in diet and who are affected with diabetics. Chicken can be cooked on any type of version from simple blended ingredients to heavy spiced version. One type of different cooking chicken version is chicken green curry. Now lets the recipe.
To Serve: 4
Ingredients:
Chicken(skinless) - 400 Gms.
Onion – 200 Gms
Curry powder – 1 teaspoon
Spices (cardamom, cinnamon, elaichi, anise) – as per taste
Oil – 50 ml
Salt – as per taste
To Grind:
Coconut – 1 piece
Fresh coriander – 1 bunch
Mint leaver – ½ bunch
Curry leaves – ½ bunch
Green chill – 4
Garlic – 3 medium cloves
Poppy seeds – ½ teaspoon
Preparation:
Cut and wash the chicken. Cut onion into fine pieces. Grind all the ingredients given to grind. Keep a heavy bottom pan in the stove let it heat then add oil once it is heated add the spices and fry till it changes color and then add cut onion to it and fry till light golden brown. Now add the curry powder then after an minute add the grinded mixture and add salt required for the whole dish. If the gravy content is thick add little water. Let the gravy cook well this process has to be done in low flame, after this add the chicken pieces and cook the food till the chicken is done. This is a semi gravy item goes good with toast, boiled or steamed rice or roti and chappati.
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The Many Ways to Cook Boneless Skinless Chicken Breast
Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: “What is wrong with that? That makes them healthy right?” Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.
There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.
There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.
One of the easiest and tastiest ways is to marinate and grill them.
Below is a great marinade recipe:
GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE
INGREDIENTS:
4 Boneless Skinless Chicken Breasts
1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup of Freshly Chopped Basil
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
DIRECTIONS:
Step 1: Mix together everything, accept the chicken breasts, in a large bowl.
Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours.
Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking.
Step 4: Grill chicken about 4 minutes per side or until done.
Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.
CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES
INGREDIENTS:
4 Boneless Skinless Chicken Breasts
10 - 15 Kalamata Olives Pitted and Chopped
8 - 10 Sun Dried Tomatoes Cut Into Thin Strips
4 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Freshly Chopped Basil
2 Tablespoons of Freshly Chopped Parsley
Salt and Pepper to Taste
DIRECTIONS:
Step 1: Preheat Oven to 450 Degrees F
Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.
Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)
Step 4: Grab 2 squares of foil and place one on top of the other.
Step 5: Grease the foil with some olive oil
Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top
Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly
Step 8: Repeat this process for the remaining chicken breasts
Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven
Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.
Step 11: Let the chicken breasts stand for about five minutes before serving.
Chicken is a delicious, nutritious and versatile choice when it comes to organising a menu. You may cook chicken in a variety of ways, but one of the simplest and healthiest techniques is to bake it. You may bake an entire chicken, or if you are short on time, chicken parts such as breasts, thighs, legs, and wings will be all right.
What Will You Need? About 2 to 3 lb chicken, cut up Freshly ground salt and pepper Dried or fresh herbs like rosemary, tarragon, thyme, or oregano Marinade (optional) Olive oil or non-stick cooking spray Roasting pan Meat thermometer
Preparing the Chicken for the Oven First thing you should always do before you prepare chicken is to clean the chicken then pat it gently, until dry. If you are going to use a marinade, you will be required to marinate your chicken the night before. A great marinade to use is Italian dressing. Place the chicken in a shallow bowl or plastic bag with a zip-lock, and pour the marinade or Italian dressing over the pieces. lock tightly and marinate the night before in the fridge.
Getting Ready to Cook Preheat the oven to 350ºF. Take your roasting pan and coat lightly with olive oil or spray with non-stick cooking spray. take the chicken out of the marinade if you have use one, and place the chicken skin side up in the roasting pan. Sprinkle salt and pepper as well as any of the other herbs you would like to use. If you are using a marinade, you will not need to season the chicken so much.
Cooking the Chicken Place the chicken into the oven and bake for 50 minutes. Do not conceal the chicken. To check whether it is done or not, use a meat thermometer to ascertain the temperature. If you are cooking chicken breasts, the thermometer should read 170ºF, and for thighs, it should read 180ºF. Always ensure that you insert the meat thermometer in the thickest part of the chicken.
Ensuring That Your Chicken is Ready To Eat Consuming pink chicken that is uncooked is not recommended. If you are still unsure whether your chicken is completely cooked or not, use a knife and cut through the thickest part of the chicken. When the juices flow clear and the meat is no longer pink, your chicken is ready to serve.
