How to cook chicken
How to cook chicken
PURCHASING CHICKEN
Check the package for the U.S.D.A. Grade A rating; chicken in most supermarkets should be government inspected. Look for secure, unbroken packaging, as well as a "sell-by" date stamp that indicates the last day the chicken should be sold.
Physically inspect the chicken before purchasing. Its skin should be creamy white to deep yellow; meat should never look gray or pasty. Odors could signal spoilage. If you notice a strong, unpleasant odor after opening a package of chicken, leave it open on the counter for a few minutes. Sometimes oxidation takes place inside the package, resulting in a slight but harmless odor. If the odor remains, do not use the chicken. Return it in its original package to the store for a refund.
Safe Storage for Chicken
Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of the refrigerator. However, freeze chicken immediately if you do not plan to use it within two days after purchasing. You can freeze most chicken in its original packaging safely for up to two months; if you plan to freeze it longer, consider double-wrapping or rewrapping with freezer paper, aluminum foil, or plastic wrap.
Stocking the freezer with boneless, skinless chicken breasts and thighs can be a real timesaver. Divide the chicken into efficient, meal-size portions and package for freezing. These convenient packages defrost and cook quickly and eliminate leftovers.
Airtight packaging is the key to freezing chicken successfully. When freezing whole chickens, remove and rinse giblets (if any) and pat dry with paper towels. Trim away any excess fat from the chicken. Tightly wrap, label, date, and freeze both chicken and giblets in separate freezer-strength plastic, paper, or foil wraps.
Thaw frozen chicken, wrapped, in the refrigerator for best results. Thawing times for frozen chicken can vary depending on how thoroughly frozen the chicken is and whether the chicken is whole or cut up. A general guideline is to allow 24 hours thawing time for a 5-pound whole chicken; allow about 5 hours per pound for thawing chicken pieces. Never thaw chicken on the kitchen counter; this promotes bacterial growth.
Safe Handling
When handling raw chicken, you must keep everything that comes into contact with it clean. Raw chicken should be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.
Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils, or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning. With careful handling and proper cooking, this is easily prevented.
Chicken should always be cooked completely before eating. You should never cook chicken partially and then store it to be finished later, since this promotes bacterial growth as well.
How to Bake Chicken
Baking is an oven-based technique that is considered to be among the healthiest methods for cooking chicken.
Preheat oven to 350 degrees Fahrenheit.
Dredge chicken pieces in flour seasoned with salt and pepper.
Melt 1/2 cup butter in large baking pan in oven. Remove pan from oven; roll chicken in butter to evenly coat.
Arrange chicken, skin side down, in single layer in baking pan.
Bake chicken 50 to 60 minutes or until no longer pink in center, turning pieces over after 30 minutes.
How to Poach Chicken
Poaching is a technique that cooks chicken slowly and gently in a simmering, but not boiling, liquid that covers the food. The poaching liquid may be flavored or seasoned.
Combine ingredients for poaching liquid in large saucepan or stockpot.
Rinse chicken pieces and pat dry with paper towels; add to poaching liquid.
Bring the liquid to a boil over medium-high heat. Immediately reduce heat to low and cover.
Simmer 20 minutes or until chicken is no longer pink in center.
Remove chicken from liquid using tongs. Strain stock; refrigerate or freeze for another use.
How to Brown Chicken
Browning chicken is the first step in many recipes for cooking chicken.
Rinse chicken; pat dry with paper towels.
Heat oil in large skillet over medium heat.
Add chicken pieces to hot oil in a single layer without crowding.
Cook 8 to 10 minutes per side or until chicken is browned; remove with tongs. Repeat with remaining chicken pieces.
Continue with your chicken recipe of choice, baking, braising, or simmering the chicken accordingly until it is no longer pink in center.
How to Braise Chicken
Braising is a moist-heat cooking method used to tenderize tough cuts of meat. Chicken is normally browned first and then braised.
Rinse chicken; pat dry with paper towels.
Heat oil in heavy, large saucepan over medium-high heat.
Add chicken pieces to hot oil in a single layer without crowding.
Cook 8 to 10 minutes per side or until chicken is browned; remove with tongs. Repeat with remaining chicken pieces.
Add braising liquid and other ingredients per recipe to saucepan; bring to a boil over high heat.
Reduce heat to low; simmer, covered, about 15 minutes or as recipe directs.
Add chicken to ingredients in saucepan. Cover and simmer according to recipe directions, typically 40 to 45 minutes, until chicken is no longer pink in center.
How to Stir-Fry Chicken
Stir-frying quickly cooks bite-size pieces of chicken over very high heat in a small amount of oil.
Place uncooked boneless, skinless chicken on cutting board.
Using a sharp knife, slice the chicken crosswise across the grain into 1/4-inch strips.
Heat wok or large skillet over high heat. (Test hot pan by adding drop of water to pan; if water sizzles, pan is sufficiently hot.)
Add about 2 tablespoons oil to hot pan, swirling to coat all sides. Heat oil until hot -- about 30 seconds.
Add chicken to wok; briskly toss and stir chicken with wok utensil or wooden spoon, keeping chicken in constant motion, 3 to 5 minutes or until chicken is no longer pink in center.
Remove chicken; set aside and continue with recipe.
How to Saute Chicken
Sautéing, or pan-frying, is the technique of rapidly cooking or browning food in a small amount of fat in a skillet.
Melt butter in large skillet over medium heat until foamy.
Add chicken to skillet in single layer; cook 6 to 8 minutes per side or until chicken is lightly browned.
Cover; reduce heat to low.
Cook 10 to 20 minutes, depending on type of chicken, or until chicken is tender and no longer pink in center.
A roasted chicken is a wonderful meal the whole family is sure to enjoy. Find out how to roast a chicken on the next page.
How to Roast a Chicken
Roasting is a technique often performed in the broiler.
Preheat oven to 400 degrees Fahrenheit. Sprinkle chicken halves with salt and pepper.
Place chicken halves, skin side up, in single layer in large shallow baking pan. Brush chicken with butter.
Roast chicken, basting frequently with butter, 45 minutes or until chicken is tender.
How to Check If a Chicken Is Done
There are a number of ways to determine if chicken is thoroughly cooked and ready to eat.
For whole chickens, a meat thermometer inserted into the thickest part of the thigh, but not near bone or fat, should register 180 to 185 degrees Fahrenheit before removing from the oven.
For stuffed whole chicken, insert the thermometer into the center of the body cavity. When the stuffing registers 160 degrees Fahrenheit, the chicken should be done. (Note: Chicken should only be stuffed just before roasting. Never stuff a chicken ahead of time.)
For roasted whole chicken breasts, the meat thermometer should register 170 degrees Fahrenheit.
To test bone-in chicken pieces, insert a fork in the chicken. It should go in with ease and the juices should run clear. However, the meat and juices nearest the bones might still be a little pink even though the chicken is cooked thoroughly.
Boneless chicken pieces are done when the centers are no longer pink; you can determine this by simply cutting into the chicken with a knife.
Grilling Chicken Quarters
Grilling chicken quarters can be a challenge since dark meat takes longer to cook than light meat. Be prepared to move the chicken pieces if a flare-up occurs.
Marinate chicken, if desired, reserving some of the marinade to use as a basting sauce.
Prepare barbecue grill for direct cooking.
Drain chicken, if marinated.
Place chicken on preheated grid.
Grill chicken 6 to 8 inches from heat 15 minutes, brushing frequently with sauce, if desired.
Turn chicken over. Grill 15 minutes more or until chicken is tender and juices run clear, brushing frequently with sauce, if using.
Grilling Chicken Halves & Thighs
These low-fat favorites are quick and delicious on the grill but can overcook in a matter of second. The trick is to pull one piece and cut it open to check doneness.
Prepare barbecue grill for direct cooking, using a single layer of coals.
Oil hot grid to help prevent sticking, and place chicken on preheated grid.
Brush one side of chicken with oil; place on preheated grid, oil side down. Brush other sides with oil.
Grill chicken, on covered grill, 6 to 8 minutes until chicken is no longer pink in center, turning chicken over halfway through cooking.
Grilling Chicken Strips
Grilling chicken strips on skewers in an easy-to-make -- and easy-to-clean -- option that creates a delicous meal for a few or many.
Slice chicken crosswise into 3/8-inch-wide strips. Marinate chicken in the refrigerator using your favorite marinade; reserve half of the marinade.
Prepare barbecue grill for direct cooking.
Drain chicken. Weave 3 to 4 chicken pieces accordion style onto each skewer, alternating with green onion pieces, if desired. Brush with reserved marinade.
Place skewers on preheated grid.
Grill skewers, on uncovered grill, over medium-hot coals 6 to 8 minutes or until chicken is no longer pink in center, turning halfway through grilling time.
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