How to cook chicken fillet
1. Chicken fillets, if frozen, defrost at room temperature or microwave.
2. Wash and dry the defrosted chicken fillet.
3. Put the chicken fillet in a saucepan, add water so that the chicken is completely covered with water.
4. Put a pot of water on high heat. When the water boils, skim off the foam and reduce the heat.
5. To prevent the broth from evaporating, cover the pot with a lid.
6. Add seasonings and spices: peeled carrots and 1 head of onion (per pound of chicken fillet), 2 lavrushka leaves, 5 black peppercorns, salt, seasonings to taste.
7. Wait half an hour, add washed herbs: parsley and dill. Cook for another 10 minutes, then leave under the lid for 10 minutes.
Your boiled chicken fillet and broth are ready!
Fusofacts
If chicken fillet is cooked for soup, the richness of the broth is important. In order for the broth to be rich, the chicken fillet must be placed in cold water.If chicken fillet is cooked for salad or further cooking (roasting, baking), it is worth putting the thawed fillet in salted boiling water.
If the chicken fillet is old, it is recommended to drain the first broth after the first 5-minute boil - and continue to cook the chicken fillet in fresh water.
You can check the chicken fillet for readiness by piercing the meat with a knife: if the meat is white and easily pierced, then the chicken fillet is ready!