How to cook chicken
1. Chicken, if frozen, must be thawed before cooking.
2. Remove feathers from the chicken (if any) with tweezers.
3. Pour water into a saucepan so that it covers the chicken with a couple of centimeters in reserve. If the chicken is cooked whole, you will need a large saucepan.
4. Salt water (for every liter of water, a teaspoon of salt).
5. Dip chicken or chicken pieces into the pot.
6. Wait until it boils and, if foam forms after 3-5 minutes of cooking, remove it.
7. To taste, add onion, peeled carrots, garlic.
8. Cook the chicken in a saucepan for 30 minutes (if it is chicken pieces) to 2 hours (whole chicken in broth).
The exact time to cook the chicken until tender
Whole chicken and chicken - 1 hour, old and country chicken - 2-6 hours.
Legs, fillets, chicken legs, breast, wings - 20-25 minutes.
Chicken offal: necks, hearts, stomachs, liver - 40 minutes.
How much to cook chicken for broth
Whole - 1.5-2 hours, village chicken - at least 2 hours, rooster - about 3 hours.
Legs, fillets, chicken legs, breast, legs, wings will give a rich broth in 1 hour.
Cook chicken giblets for diet broth for 40 minutes.
What spices to add when cooking chicken?
After boiling, you can add peeled onions and carrots, pepper, salt, oregano, marjoram, rosemary, basil, Provencal herbs, 1-2 bay leaves to the chicken.
When to salt chicken when cooking?
Salt the chicken at the beginning of cooking.
How much to roast chicken?
Fry the chicken for 20-30 minutes, depending on the size of the chicken pieces and the heat.
What is the calorie content of chicken fillet?
The calorie content of boiled chicken fillet is 110 kcal.
The calorie content of chicken with skin is 160 kcal.
How to cook chicken for soup?
For soup, boil the chicken in plenty of water: 1 part of chicken with bones will need 6 times more water (for example, 3 liters of water for a chicken leg weighing 250 grams). Add salt at the beginning of cooking to make a rich broth.
How to prepare chicken for cooking?
Clean the chicken from the remains of feathers (if any), wash and dry with a towel.
How to serve boiled chicken?
Boiled chicken can be served as an independent dish, then you can decorate the boiled chicken with spices and herbs, and serve along with vegetables, sauces, cream.
Chicken and cooking gadgets
In a multicookerIn a slow cooker, pour the whole chicken with cold water, salt, add spices, salt, and cook for 1 hour on the "Stew" mode. Cook individual pieces of chicken in a slow cooker for 30 minutes on the same mode.
In a double boiler
Steam separate pieces of chicken for 30-45 minutes. Whole chicken is not cooked in a double boiler due to its large size.
In a pressure cooker
A whole chicken in broth will be cooked in 20 minutes with the valve closed. Pieces of chicken in a pressure cooker will cook in 5 minutes under pressure.
In the microwave
Cook chicken pieces in the microwave for 20-25 minutes at maximum power (800-1000 W). In the middle of cooking, turn the chicken over.
Chicken Boiling Tips
Which chicken to cook?For salads and main courses, tender meaty parts of chicken and chicken fillets are suitable.
For soups and broths, you need to choose rich parts with fat and skin, as an addition to them, they are perfect for broths and chicken bones. If the broth is to turn out to be dietary, then use only bones and some meat.
How to cook chicken for different dishes
Fully cooked chicken is added to the shawarma, since then it is almost not subjected to heat treatment.
Chicken can be fried in Caesar salad in oil, but if you want to get a diet salad, then boiled chicken fillet is suitable - it takes 30 minutes to cook.
Cook chicken for broth for 1-2 hours.
What is the calorie content of chicken?
The calorie content of boiled chicken fillet is 110 kcal.
The calorie content of chicken with skin is 160 kcal.
How to cook chicken for soup?
For soup, boil the chicken in a large amount of water: for 1 part of chicken with bones, you will need 4 times more water (for example, for a chicken leg weighing 250 grams, 1 liter of water). Add salt at the beginning of cooking to make a rich broth.
How to prepare chicken for cooking?
Clean the chicken from the remains of feathers (if any), wash and dry with a towel.
How to serve boiled chicken?
Boiled chicken can be served as a separate dish, then you can decorate the boiled chicken with spices and herbs, and serve along with vegetables, sauce and cream.
What spices to add when cooking chicken?
After boiling, you can add peeled onions and carrots, pepper, salt, oregano, marjoram, rosemary, basil, and Provencal herbs to the chicken. At the end of cooking, you can put 1-2 bay leaves.
How to cook tough (old) chicken
As a rule, the meat of the village chicken (especially the old one) is very tough and it is quite difficult to cook it soft. To soften it, you need to marinate before boiling: grate with kefir or lemon juice, and leave in the refrigerator for 4-6 hours. Then cook tough chicken in the usual way for 2-3 hours. Another option is to boil homemade chicken in a pressure cooker - in whole or in portions for 1 hour.
Chicken appetizer
ProductsChicken breast - 2 pieces (about 500 grams)
Fresh cucumber - 4 pieces
Basil - leaves for decoration
Pesto sauce - 2 tablespoons
Mayonnaise - 6 tablespoons
Freshly ground pepper - 1 teaspoon
Salt - 1 teaspoon
How to make a cucumber chicken snack
1. Boil the chicken: put in cold water and keep on fire for 30 minutes. Remove skin and bones, cut chicken meat into small pieces.
2. Add 6 tablespoons of mayonnaise, combine with two tablespoons of Pesto sauce, add a pinch of freshly ground pepper, salt, and mix well until smooth.
3. Rinse 4 fresh cucumbers and cut into elongated oval slices 0.5 cm thick, put them on a flat-bottomed plate and put a teaspoon of the resulting mixture of boiled chicken on each of them.
4. Rinse fresh basil under running water and place on top of each snack.
How to make chicken soup
Products and price of chicken soup500 grams of chicken meat (chicken legs, thighs are suitable) for 100 rubles,
1-2 medium carrots for 20 rubles,
1-2 heads of onions for 5 rubles,
3-5 pieces of potatoes for 10 rubles. (about 300 grams),
100-120 grams vermicelli for 10 rubles,
spices and herbs to taste (20 rubles),
water - 3 liters.
Price: 180 rub. for 6 large portions of chicken soup or 30 rubles. per serving. Cooking time for chicken soup is 1 hour 10 minutes.
Average price in Moscow for June 2020..
Cooking chicken soup
Boil the chicken in plenty of water. Put out from the pan and chop the boiled chicken finely, return to the broth. Add the sauteed onions and carrots to the pan. Add finely chopped potatoes and spices, cook for another 15 minutes. Add noodles and cook for another 5 minutes.
How to choose a delicious chicken
If the chicken is pale or sticky, it is possible that the chicken was sick and was being treated with antibiotics. If the breast is enlarged, and the legs are disproportionately short, most likely the bird was fed hormonal substances.A healthy chicken should have light pink or white meat, thin and delicate skin, and small scales on its legs. The most delicious meat is from a young chicken. Knock on the breast: if the bone is tough and hard, most likely the chicken is old, in young hens the bone softly springs.
It is better to buy chilled poultry - then this is the cleanest and healthiest meat. Frozen chicken meat contains much less nutrients.
How to cut a chicken properly
The first way1. Wash the chicken in cool water, put it back up on a cutting board, make a cut along the ridge with a sharp large knife, cut to the bone.
2. At the junction of the ham with the ridge, cut the meat on both sides.
3. Turn the chicken carcass, make a deep cut around the thigh so that the thigh bone becomes visible, twist the ham and cut it between the bone and the carcass. Repeat the same with the second ham.
4. Make cuts on both sides of the breast and separate the meat slightly, cut the breast bones, remove the breast bone.
5. Cut off the wings and breast from the skeleton, making an incision from the tail to the neck.
6. Cut the wings off the breast so that a third of the breast remains on the wings.
7. Cut off the tips of the wings (they can be used for broth).
8. Cut the hams in two, making an incision where the thigh meets the lower leg.
Second way
1. Start cutting the chicken from the tail along the ridge.
2. Stand the carcass upright, stick a knife into the cut just made, pushing it down to make the cut straight down the spine.
3. Lay the chicken breast-side down, open along the cut.
4. Place the chicken upright, cut the front bone.
5. Put half of the chicken with the leg up, pull the ham and cut off at the point where it joins the breast. Repeat with the second half of the carcass.
6. On the legs, find a thin white strip at the junction of the leg and thigh, cut in this place, dividing the leg into two parts.
Boiled chicken sauce
ProductsWalnuts - 2 tablespoons
Prunes - 2 handfuls
Mayonnaise or sour cream - 2 rounded tablespoons
Pomegranate sauce - 3 tablespoons
Sugar - half a teaspoon
Salt - a quarter teaspoon
Chicken broth - 7 tablespoons
Cooking boiled chicken sauce
1. Chop or chop the nuts with a hammer through a towel.
2. Chop the prunes.
3. Mix mayonnaise / sour cream, pomegranate sauce, sugar and salt; mix well.
4. Add chopped nuts and prunes.
5. Pour in chicken broth, mix well.
How to cook chicken and potatoes
ProductsFor 2 servings
Chicken - 2 legs, 600-700 grams
Water - 2 liters
Potatoes - 6-8 medium tubers (about 600 grams)
Carrots - 1 piece
Onions - 1 piece
Dill, green onions - a few twigs
Salt and peppercorns to taste
How to cook chicken and potatoes
1. Put the chicken in a saucepan, cover with water and put on fire.
2. While the water is boiling, peel the onion, peel the carrots and chop finely.
3. When the water boils, follow the foam: it must be collected and removed from the pan.
4. Put the onion in the broth, add salt and pepper, cook under a lid over low heat for 30 minutes.
5. While the chicken is cooking, peel the potatoes and chop coarsely.
6. Add the potatoes to the chicken, cook for another 15 minutes, then insist for 10 minutes. Remove the onion from the pan.
7. Serve with chicken separate from potatoes. Sprinkle the potatoes with chopped herbs. Serve the broth separately or prepare a gravy based on it. The dish can be served as soup for lunch.
How to cook chicken aspic
ProductsChicken fillet - 2 pieces (or chicken thighs - 3 pieces)
Water - 1.3 liters
Instant gelatin - 30 grams
Onions - 1 head
Carrots - 1 piece
Garlic - 3 prongs
Salt - 1 teaspoon
Black peppercorns - 10 pieces
Bay leaf - 2 pieces
How to cook chicken aspic
1. Defrost chicken pieces, if frozen; wash.
2. Pour water into a saucepan and put on fire.
3. Put the chicken in boiled water, cook until tender for 30 minutes.
4. As soon as the water boils, drain the water and replace it with fresh water (1.3 liters).
5. Add half a teaspoon of salt to the water.
6. Peel and wash the onions and carrots.
7. Place the onions and carrots in the broth.
8. Peel the garlic and chop finely, add to the broth.
9. Add pepper and bay leaves.
10. Boil the chicken fillet for 20 minutes, put out of the broth and cool.
11. Strain the broth, then pour gelatin into it and mix.
12.Divide the chicken into small pieces.
13. Remove the onion, cut the carrots into thin rings.
14. Put the chicken and carrots in molds, mix, cool slightly and put in the refrigerator for 4 hours.