Preparing Chicken Breast
It is recommended to defrost the product. The meat will be much juicier and cook evenly. For gradual defrosting, it is better to use the refrigerator compartment. If you are in a hurry, place the breast in a plastic bag. Then place in a saucepan filled with cool water. Leave to warm up at room temperature.
Immediately before cooking, rinse the meat with running water. Cook the meat with the skin on if you want to make a soup base. If you plan to add chicken to the salad, fillet is better.
How long to cook chicken breast until done
The cooking time is determined by the cooking method and the size of the cubes.
Expect to spend 10-30 minutes. To check if the meat is done, regularly open the pan and pierce the chicken with the blade of a knife. If the knife sinks easily into the meat, it is ready. An indirect sign will be the release of clear juice. If in doubt, cut the breast with a knife. The finished meat is evenly colored - both outside and inside.
How to cook chicken breast on the stove
To prepare dietary meat, place the breasts in a metal pan. Be sure to add your favorite spices. They will make the dish more flavorful. Bay leaf, salt and allspice work well. Fill the cooled product with water. Make sure that the water level covers the meat by 1-2 centimeters. Turn the heat to medium. Bring the water to a boil. Then reduce the heat. Place chopped carrots, garlic, and onions into the pan. Don't forget to skim off the foam regularly with a spoon.
If you want to cook meat for salad, put the breast in boiling water. When the water boils again, add the spices. Bay leaves, herbs, allspice will do. Be sure to add vegetables - garlic cloves, onions and chopped carrots. Salt the finished chicken. Leave to infuse for 20 minutes.
The bone-in breast is cooked in half an hour. Whole fillet is cooked for 25 minutes, pieces - 15 minutes.
On a note
It is worth remembering that the main rule of frozen meat is that it must be defrosted as slowly as possible in order to retain all its taste and beneficial vitamins. It is best to defrost chicken, like other meats, on the top shelf of the refrigerator. At a temperature of 2-4 degrees, a chicken carcass will defrost in about a day.
If you still had to defrost the chicken, you urgently need to remember some rules:
- Do not refreeze meat under any circumstances.
- Quickly defrosted chicken should be cooked immediately.
- To make it easier to defrost and cook the chicken, the carcass should be cut into smaller pieces before freezing.
So, now we know that even from frozen chicken you can quickly prepare a delicious lunch or dinner. Bon appetit!
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How to cook breast meat in a steamer
You can use a steamer to cook chicken breast. Place the cooled product on a paper towel and dry. Rub with spice mixture. For example, you can mix salt and black pepper. Place the breast in the steamer. Cooking time will be 40 minutes.
You can cook the breasts in a steamer insert. The meat is ready in 15 minutes.
Selecting a cooking method
As we said, frozen chicken can definitely be cooked; it's simply a matter of choosing the best method for your particular dish and cooking it over a long period of time.
The trick is to choose the method that will be most effective at not only thoroughly cooking the food, but also creating a golden, crispy outer texture without overcooking the chicken.
Frozen chicken comes in different shapes, sizes, and shapes, each of which will determine how you plan to cook it from frozen.
Chicken Bran
There are many different cuts of chicken that can be prepared, from thighs to breasts, drumsticks and even whole chickens.
The first thing to consider when choosing a method is to think about the size of the roast.
You won't be able to fit a whole chicken in the air fryer (unless it's a really small chicken), but you can easily fit a whole chicken in the Dutch oven.
Also think about an original way to cook chicken. This method works best for preparing its frozen counterpart.
Chickens are almost always cooked in the oven. Chicken nuggets are almost always deep fried. Chicken fillet is often fried in a pan and so on.
How long to cook a breast in the microwave
Place the product in a microwave-safe container. Fill with hot water. The boiling water should completely cover the meat. Be sure to leave room for simmering. Cover the top with a lid.
Place the dishes in the oven. Cook for 15 minutes at 750 watts or 10 minutes at 1 kilowatt. After the beep, evaluate the readiness of the meat. Place the undercooked breast back in the microwave for a couple of minutes.
Cool the finished product in the broth.
Curious facts
- To make the breast cook faster, it is recommended to divide the product into several parts. Meat cut into pieces loses juice, so it turns out a little tough. An additional way to speed up the cooking time is to use a small saucepan. The water will boil much faster. The main thing is to make sure that the meat is completely covered with water.
- Chicken breast contains a lot of protein and is good for bodybuilders. The abundance of protein promotes rapid muscle growth. To ensure that the meat always turns out tasty, it must first be marinated before cooking. The cooled product is left in the marinade with lemon and tomatoes. And during cooking, add vegetables.
- To make breasts for soup, you need to salt the water at the very beginning. If the breast is cooked for salad, add salt 5 minutes before turning off the heat. Otherwise the meat will turn out dry.
- For a harmonious taste, the meat is cooked in vegetable broth. Cooks advise adding allspice peas and laurel leaves. The meat will smell nicer if you add a stalk of celery to the pan.
- The nutritional value of the finished product is 150 kcal. If the breast is skinned, the calorie content will be 120 kcal.
- Meat goes well with any side dish.
- Chicken breast is often used for first courses. If you do not remove the skin before cooking, you will end up with a fatty broth.
- The average cost of a chilled product is 250 rubles per 1 kilogram (in 2021).
- If you plan to add the breast to a cold dish, the meat should cool in the broth. Otherwise it will dry out quickly.
- When purchasing a refrigerated product, look at the manufacturing date. The breast is stored for up to 5 days. The healthiest breasts are medium-sized (up to 350 g). If the weight exceeds 450 g, most likely the chicken was given chemical additives at the poultry farm.
- You can check the quality of meat with your hands. Press the surface of the breast with your finger. If a trace remains, it means the meat has been defrosted. Consider the color of the product. Choose breasts without bluish spots. The surface should be pale pink.
Tips for the best cooking
To prepare juicy breast, you must first boil water and then add the product to the water. After the water boils again, you can turn off the stove, cover the pan with a lid and leave to brew for 20-30 minutes. During the cooking process, it is recommended to use salt and pepper as the main spices.
There are also a number of ready-made solutions in the store (baking bags with a set of spices), using which you can get very juicy chicken. You can pre-prepare a marinade from sour cream and spices, which will prevent the chicken from drying out during cooking in a baking bag.
Among the main meat dishes, chicken breast and other chicken dishes stand out due to a number of advantages - the low cost of chicken compared to beef or lamb, low calorie content, and many dish options.
Chicken breast is used for preparing light salads, and for preparing soups or independent poultry dishes. Fillet goes well with a number of seasonings; its preparation does not require complex culinary skills or expensive accompanying products.
2 Comments
How to cook broth - You don’t indicate how much water needs to be boiled for 100 grams. or by 1000. Therefore, your advice is incorrect. Yuri
I make pastrami from chicken breast or fillet. I found the recipe on the Internet and tried it. Liked. The preparation is simple, pastrami is suitable for sandwiches, I use it instead of sausage. I peel the skin off the boneless breast (about 1 kg) and wash it. I place it in a pre-prepared and chilled marinade - 1 liter. water 2 tbsp. spoons of salt, 1 teaspoon of sugar, 2 bay leaves, 2-4 pcs. allspice, 3-4 cloves, 6-7 black peppercorns. I leave it in the refrigerator for 8-10 hours (usually overnight). In the morning I take it out, let the marinade drain and grease the breast with a mixture of 1 tbsp. tablespoons vegetable oil, 2 tsp. mixture of Provencal or Italian herbs, 0.25 tsp. red pepper and 0.25 tsp. mixture of peppers. In the meantime, turn the oven on high, it should heat up well. I cover the sheet with foil and place the fillet on the sheet. I put it in the oven for exactly 15 minutes - no more and no less. Then I turn off the oven and, without opening the door, leave the pastrami inside until it cools completely. The fillet turns out aromatic and juicy.
“A chicken is not a bird,” says the famous saying. But, according to archaeologists, it was still such four thousand years ago, until it was domesticated somewhere in the Indus River valley.
Chicken is our everything.
Whether in a home skillet or on a banquet platter, chicken is always at its best. It confidently spread across all national cuisines. It seems that this bird can take us to the pinnacle of culinary pleasure and even cure a number of diseases.
Chicken meat is almost universal: it will help with stomach diseases with high acidity, and if it is low. Soft, tender fibers of chicken meat play the role of a buffer, taking away excess acid during gastritis, irritable stomach syndrome, and duodenal ulcer. The special properties of chicken meat are indispensable in broth containing extractive substances - with reduced secretion, they force the “lazy” stomach to work. Chicken meat is an important component of dietary nutrition for diseases of the gastrointestinal tract, diabetes, obesity, as well as for the prevention and treatment of cardiovascular diseases.
Chicken is one of the easiest meats to digest. Chicken meat has less connective tissue - collagen - than, for example, beef. In addition, chicken meat, despite the highest protein content, is the lowest in calories.
Chicken can be included in a diet menu or on a hamburger, decorate a dinner party or modestly appear on a plate on a weekday.
What can you do with chicken? Yes, almost everything - boil, stew, fry, bake in the oven and over coals... However, it is worth knowing a few rules for cooking chicken.
If you have a whole carcass, first check that it is well gutted. To do this, look inside the chicken and remove the lungs, kidneys and any other innards, if any. This procedure is especially important for preparing broths and soups: dark insides will not allow the broth to remain transparent and will add a specific smell and taste. In a good way, after boiling, the broth should be poured out, the carcass should be washed, poured with cold water and put back on the fire.
It is better to buy a chilled bird; it should be well-fed, appetizing in appearance, with white-pink smooth skin. Fresh chicken smells fresh, the wing bones are flexible, the meat is firm, and the skin is just slightly moist. If the skin is wet, the bird is defrosted.
If you get frozen chicken, then it is important to defrost it properly - the slower the better, the less moisture it will lose, and the tastier the dish will be. It is best to place the chicken on a suitable sized tray and place it at the very bottom of the refrigerator. Estimate the required time yourself - based on 10 hours per kilogram of weight. That is, you set it up in the evening and cook it in the morning. Or vice versa. If you really want to eat, there is a faster way: defrost it in the microwave on the appropriate setting, turning it over periodically.
Chicken dishes are difficult to spoil, but “if desired” it is still possible. The main enemy of “correct” chicken is incorrect temperature conditions. For example, if you cook broth over high heat, it will become cloudy. If you cook a chicken breast steak in a frying pan for more than 5-7 minutes, the end result will be something dry and inedible. But undercooked or undercooked pieces of chicken will not only ruin your appetite, but can also cause serious food poisoning - salmonellosis.
