How to quickly cool boiled chicken. How long to cook chicken breast - cooking secrets! How to make a chicken appetizer with cucumbers

Chicken is a low-fat product, so after heat treatment many complain that the meat is dry and completely tasteless. Boiled poultry is used for cooking various dishes: salads, appetizers, soups, etc. That is why it is worth knowing how to boil chicken correctly so that it is juicy and tasty.

In general, the chefs reveal some secrets that anyone can use. The process differs depending on the further purpose of the product.

How to boil chicken deliciously?

When buying a whole bird, many housewives are faced with the fact that they do not know how to cook it and ultimately opt for baking. The carcass can be boiled, which will allow you to get dietary, but at the same time no less delicious dish.

Ingredients:

Cooking method:

Many people are interested in the question: how long to cook chicken so that it is not dry? It all depends on the age of the bird. That is, the older she is, the more time it will take. Start with vegetables that need to be peeled and washed.
The carcass must be dismembered at the joints into separate pieces of chicken.
Wash them thoroughly in running water and place in a pan with warm water.
Bring to a boil, periodically skimming off any foam that forms.
When the meat is half cooked, add a whole onion and carrots, previously cut into 3 parts.
Cook for about another 25 minutes, and then leave in the broth to cool.
After this, the meat can be considered ready.

How to boil chicken fillet correctly?

The recipe discussed below will produce very tasty and aromatic meat, which can be eaten as a separate dish or used later as an ingredient for more complex dishes.

Ingredients:

Chicken fillet – 1 pc.;
Onion – 1 pc.;
Garlic – 2 cloves;
Dill, parsley, salt, colored peppercorns and bay leaf.

Cooking method:

How to cook chicken in dough?

This original way Cooking poultry remains unknown to many. The cooking process is simple and anyone can handle it. The quantity of products is designed for 5 servings.

Ingredients:

Unleavened dough – 1 kg;
Chicken – 700 g;
Garlic – 40 g;
Butter – 150 g;
Egg – 1 pc.;
Salt, green onions, red ground pepper, thyme, dill.

Cooking method:

How to boil chicken in a slow cooker?

This technique has been very popular lately because it allows you to cook almost any dish.

Ingredients:

Chicken – 400 g;
Carrots – 1 pc.;
Parsley root, greens.

Cooking method:

Cooking poultry in a slow cooker is very easy. Place the minced meat in a bowl. coarse grater carrots and chopped parsley root.
Pour water so that it covers all the food.
Select the “Stew” or “Soup” program and set the timer for 1.5 hours. It is important to remove the foam before boiling.
After the signal, you can eat delicious meat.

How to cook chicken that turns out to be old?

Often, having bought a bird at the market, you may find that it turns out to be old. But don’t be upset, because there are several secrets to ultimately get a delicious dish. In fact, it is possible to determine whether the meat is old or not: this can be seen by the condition of the skin. Thus, the skin of an “aged” bird has a yellow tint and is rough to the touch. The hardness of the keel bone, which in an old carcass does not bend at all when pressed, will also tell about its age.

Ingredients:

Chicken – 500 g;
Carrots – 1 pc.;
Onions – 4 pcs.;
Salt, parsley, celery.

Cooking method:

To cook the meat deliciously, you should strictly follow the instructions. Place the chicken in a saucepan, pour cold water and place over high heat.
When the liquid boils, remove the foam, reduce the gas and cook for about 35 minutes.
After this, add salt, vegetables and cook at a low simmer over low heat. This will take on average about 2.5 hours.

How to boil chicken fillet for salad?

Salads with meat are very popular because they are filling and tasty. In this case, the bird should retain its taste.

Ingredients:

Cooking method:

Bring the water to a boil and only then add the chicken.
When everything boils again, drain the liquid and add new water.
Bring to a boil again and remove any foam that has formed.
Then put the rest of the ingredients in there.
When figuring out how to boil chicken for a salad, it’s worth saying that the more greens you use, the more flavorful the broth and meat will be.
Another important recommendation is that you can tie the stems of greenery into a bunch and put them in water, and remove them after cooking. The thing is that they contain the most vitamins and aromas.
When the liquid boils again after adding the vegetables, reduce the heat to low, open the lid of the pan and continue cooking until tender.

Making chicken broth

The bird must be thoroughly washed, placed in cold water and brought to a boil over high heat. After this, drain the liquid. Then fill everything with cold water again and put it on low heat. It's time to find out how long to cook meat. It will take you about 2 hours to cook. But make sure that there is no strong boiling. An hour before the end of cooking, add the roots and onions.

After this, strain the broth. To make the liquid more transparent, prepare a guy. To do this, pass the meat through a meat grinder, add bones and wings. Fill everything with cold water and leave to infuse in the cold for 2 hours.

It is better to defrost frozen chicken first. This will cook the meat more evenly and quickly.
If there is no time to defrost, place frozen meat only in cold water. The cooking time after boiling water will have to be increased by 10–20 minutes depending on the size of the chicken.
Before cooking, the meat should be thoroughly rinsed under cold running water.
If you need rich flavor, place the meat in cold water. It will give it its taste and aroma. And if you want the chicken to be juicy and tasty, put it in boiling water.
For a tasty broth, add salt at the end of cooking, and for delicious meat- at the beginning.
The water should completely cover the chicken. If you cook it whole, take a larger pan.
Cook the chicken over moderate heat without a lid. During the cooking process, it is necessary to remove the resulting foam.
Meat can be made more flavorful by adding onion, bay leaf, ground black pepper or other seasonings to the water. They should be added when the water with the chicken boils.
Old meat will take longer to cook than recommended below. To speed up the process, cook the old chicken not whole, but only. To make the meat softer, first marinate it in lemon juice for about an hour.

The cooking time is counted after the water with the chicken boils.

To make sure the chicken is done, pierce it with a knife or fork. The cutters should fit easily into the meat as it will be soft.

How long to cook a whole chicken

A whole medium carcass is cooked for about 1 hour. If the chicken is large, the time will have to be increased by 20–30 minutes.

How long to cook chicken breasts

Boneless, skinless breasts will be ready in about 15 to 20 minutes. In this case, it is better to cut the fillet in half or into large pieces. Breasts with bones and skin on take a little longer to cook - about 30 minutes.

How long to cook chicken legs

Whole legs need to cook for about 40 minutes. Thighs with bones and skin on are cooked for about 40 minutes, and drumsticks for about 30 minutes. Fillet - 10–15 minutes less.

How long to cook chicken wings

It will take 30-35 minutes to cook the wings.

How long to cook chicken giblets

Prepares quickly - about 15 minutes. should be cooked for about 40 minutes, but before that they should be left in milk or salted cold water for 40–60 minutes.

The stomachs are boiled for 1–1.5 hours. Please note that, unlike other parts of the chicken, the stomachs must be placed in cold water. If you put them in boiling water, they will become hard.

Not so long ago, poultry was considered a dietary product, as well as a dish that was served on the table during the holidays.

Now chicken meat is available to all segments of the population. It is fried, baked, stewed, grilled. But most often they are used for preparing first courses.

But in order for the soup or regular broth to be tasty, the chicken must be cooked correctly.

How to prepare chicken for cooking

Chickens arrive on store shelves already chilled or frozen. They can be ungutted, semi-gutted or gutted.

Therefore, before you start cooking, you need to prepare the chicken.

First it is defrosted. This is done in the refrigerator at 3-6°C or at room temperature. Some housewives defrost the carcass in water. But this is not recommended, since the meat becomes heavily saturated with liquid, which worsens its taste. And also many useful substances come out of it into the water.
If the chicken is received with feathers, then it is plucked.
Then the carcass is singed. To do this, wipe it dry with paper napkins, stretch it over a gas burner, holding it by the head or neck and legs. Searing must be done very quickly so that the subcutaneous fat does not begin to melt, because it has a low melting point and melts quickly when heated.
The chicken is gutted, removing the intestines, stomach, heart, and lungs. The goiter is pulled out through an opening in the neck.
By-products are processed in this way: blood clots are removed from the heart, the gall bladder and nearby green pieces of tissue are separated from the liver, as they will be bitter. The stomach is cut halfway, unfolded, its contents are shaken out, and then the thick inner lining, which lends itself well, is removed.
The lower parts of the legs of the carcass are cut off, and the wings are shortened to the first joint.
The chicken is washed in cold water and placed on a baking sheet to dry.
If the whole carcass is cooked, it is shaped for compactness. To do this, the legs are tucked “into a pocket” - a cut in the abdomen.
If the chicken is defective or old, it is cut into portions.

How to cook chicken correctly

Many housewives are interested in the question: what kind of water should the carcass be placed in for cooking?

In fact, you need to proceed from the purpose for which the chicken is cooked.

If the chicken is cooked for salad or to serve as an appetizer. then the carcass is immersed in hot water. With this method of cooking, the maximum amount of nutrients will remain in the meat.

And if you need a rich and delicious broth . then the chicken carcass or chicken meat cut into pieces is poured with cold water.

How to Boil a Whole Chicken for Delicious Meat

The carcass, tucked into the pocket, is placed in hot water.
Bring to a boil.
Remove the foam with a slotted spoon.
Add salt, onions, carrots.
Turn the heat to very low and cook until tender. Chickens are cooked for 25–30 minutes, chickens for 1 hour, old chickens for about 3 hours.
Check the readiness of the meat with a fork by sticking it into the thick part of the leg.

How to cook chopped chicken (Uzbek style) for delicious meat

The prepared carcass is cut into several parts and salted.
Place finely chopped onions and black pepper.
Pour 3 liters of water and bring to a boil.
Drop the chicken pieces.
Remove any foam that appears.
Cook at low boil (chickens - 40 minutes, chicken - 1.5 hours).
At the end of cooking, add greens and bay leaves.
Take out the meat, cool it and serve it to the table.

How to cook chicken for broth (soup)

The carcass is cut into pieces.
Place in a saucepan and fill with cold water.
Leave for 30 minutes in a cool place so that the meat juice is released into the water.
Place on the fire and bring to a boil without covering with a lid.
Remove the foam.
Close with a lid.
Cook at low boil for 1–2 hours (it all depends on the age of the chicken). In the middle of cooking, add chopped roots to the broth, and at the end - salt.
The broth is filtered through several layers of gauze.

The legs of the prepared chicken are tucked into the pocket.
The liver, stomach, heart are washed.
The carcass and offal are placed in a pan and filled with cold water.
Cover with a lid and bring to a boil.
Remove the foam.
Reduce heat, add salt and cook until tender.
The meat is transferred to another pan, and the broth is filtered.

Put in a saucepan chicken bones. The whole chicken or chopped into pieces is placed on them.
Fill with cold water.
Cover with a lid and bring to a boil over low heat.
Cook for 30 minutes.
Remove all foam with a slotted spoon.
Continue cooking the bones for 2–3 hours, and the meat until soft.
The chicken and bones are removed and the broth is filtered.

It is very simple to distinguish an “aged” carcass from a young one: the breast bone is old chicken It’s hard, but in a young girl it’s easy to compress.
A rooster's skin is bluish and thin, while a chicken's is white and much thicker.
A well-fed chicken carcass should not be washed in hot water. This makes its taste worse.
To make boiled chicken tasty, take it out of the broth, salt it, put it in a saucepan and cover with a lid.
When cooking chicken, pour water in full at once. If you add it during the cooking process, the broth will become tasteless. You should also not add salt in parts.
If you cook chicken for broth, then the meat is cut into small pieces and the bones are crushed.
All spices are added to water at the end of cooking.
The broth should not be cooked at a high boil. This makes it cloudy and greasy.
To make it transparent, you must remove the foam with a slotted spoon.
To lighten the broth, pour chicken bones salt water(take 1 teaspoon of salt for a partial glass of water) and put it in the refrigerator for an hour and a half. Half an hour before the end of cooking, this liquid (draw) is poured into the broth and brought to a boil over high heat. Then the flame is reduced. When the broth is cooked, strain it.
To prevent it from becoming cloudy when reheated, it is heated over low heat and the lid is not tightly closed. Do not bring to a boil.

Many recipes begin with the words: “Cut the boiled chicken into a salad into oblong pieces...”. Or even like this: “Fry the blanched chicken...”. Perhaps culinary experts from God believe that an ordinary person is already born with the knowledge of how and how much to cook a whole chicken. But that's not true. Moreover, there are many ways to boil chicken. This can be done in a regular saucepan or you can connect modern kitchen appliances to the task. A double boiler, for example, is convenient because when cooking useful substances do not transfer from meat to water. And here we need to take into account what kind of dish we plan to make from chicken. Bouillon? Then both the cooking method and the time spent on the process will be different. If we bake or fry the chicken in the future, it will be blanched or poached beforehand. This takes very little time. In a word, in this article we will pay attention to methods of cooking chicken, and especially the whole carcass.

Broiler chickens and poultry

It's no secret that the taste of a dish directly depends on the quality of its ingredients. Many housewives, wanting to cook chicken, go to the supermarket to buy it. But the products of poultry farms are sold there. To make chickens grow faster, they are fed special feed, hormones and antibiotics. Of course, all these not entirely useful substances “settle” in the meat and, as a result, in our bodies. The poor chickens never even saw daylight during their very short lives and were constantly stressed. This directly affects the quality of broiler meat. But these chickens look fatty and juicy, with white skin. They don't cook for long. True, the broth from them turns out to be tasteless.

Domestic chickens are sold in markets. They do not look as impressive as broilers: less fatty, with yellowish pimpled skin. But they ate natural food. Poultry is good for broth. The answer to the question of how long to cook a whole chicken also depends on its age. Young chickens cook faster, older birds take longer. It is believed that the most delicious boiled meat is that of a rooster. It is stringy and takes a long time to cook, but the broth made from it is very healthy and rich. European cuisine also uses fowl and capons - castrated chickens and roosters, the meat of which is especially tender. But in our open spaces you will not find birds of this type.

Blanching, poaching, cooking

Now let's look at ways to cook chicken using hot water. Blanching cannot be called cooking in the truest sense of the word. The French invented this culinary technique. It consists of quick treatment with boiling water (steam or hot vegetable oil) products - meat, vegetables, almonds. This technique allows you to “seal” the juices inside the chicken. It is used when you plan to fry or bake meat in the future. The chicken is dipped in boiling water. When the water begins to gurgle again, the meat is taken out. It remains raw and will only lighten. That’s why the technique is called “blanching”, from the French word blanchir - “to bleach.”

Poaching is short cooking in a small amount of water, milk or own juice. The chicken is dipped into cold liquid and cooked covered. The technique allows you to obtain juice, which can then be used for sauce. How long does it take to cook a whole chicken in the poaching mode? It depends on the size of the bird. You should not look at the clock, but regularly look into the stewpan. The juice released will indicate that the meat has cooked sufficiently.

And finally, the actual cooking. We will pay special attention to this method.

Water: what should it be like?

Before we get down to figuring out the question “how long to cook a whole chicken until done,” let’s look at the beginning culinary process. What kind of water should you put the carcass in - cold or hot? The answer to this question depends on what you plan to do with the chicken next. If you fry, bake, or use for salads, throw it in boiling water. From high temperature, the blood will immediately clot and remain inside the fibers. Therefore, the meat will become juicy and tasty. But if you want to prepare a tasty, rich, aromatic broth, put the bird only in cold water. As the meat heats up, it will release fat and other substances into the liquid. That's why the soup will be delicious.

How long does it take to simmer a whole chicken in a stock pot?

From the above information, it becomes clear that the methods of cooking meat with hot water depend on the dish being prepared. So, option one: broth. Fill the gutted carcass with cold water. Put the pan on the fire. What should it be like? Many cooks believe that at the beginning of cooking the flame should be made strong. But as soon as the water reaches a boil, the heat should be reduced to low. It is necessary to remove the “noise” - the released blood. If this is not done, the broth will turn out cloudy and have an unpleasant odor. Then the roots for the soup are put into the pan - onions, parsley, carrots and celery. How long does it take to cook a whole chicken after boiling? This also depends on the size and age of the bird. Broilers will be ready in 60 minutes. Homemade chicken takes about two hours to cook. A wiry rooster will require 30 minutes more time. It should be said that meat after prolonged processing becomes less tasty, although edible. Therefore, the thought of overly economical housewives, “I’ll cook some broth, and then from the same chicken I’ll make Kiev cutlets” is a bad idea.

How to cook jellied meat

Rooster is best suited for this dish. Its meat contains a lot of gelling substances, which is what is required for the jellied meat to harden. But you can also prepare a dish from homemade chicken. True, then you will have to add a little edible gelatin to the broth. We begin to prepare the jellied meat in the same way as the broth. Fill the carcass with cold water, after boiling, reduce the heat and skim off the foam. The only difference is how long it takes to cook a whole chicken for jellied meat. Three hours, no less! It is necessary that the meat is boiled so much that it falls off the bones and crumbles into fibers. Rooster jellied meat takes about five hours to prepare.

How long should you cook a whole chicken for other dishes?

It happens that we need ready-made meat. Many dietary dishes are made from boiled chicken. It is also added to salads, such as Caesar. To prevent the meat from transferring its taste and aroma to the liquid in which it will be cooked, it is placed in boiling water. Does this increase the cooking time? As soon as we place the chicken in the pan, the water will stop boiling. Soon it will begin to gurgle again. We must turn down the noise, reduce the heat, and cover the pan. After 15 minutes, salt the water, add aromatic roots, bay leaves and other spices. Cooking time depends on the size and age of the chicken. On average, the process will take about an hour.

How to tell if chicken is cooked?

To make sure the bird is cooked, you need to pierce the meat with a fork in the thickest part of the carcass, in the drumstick area. The point should go in easily. If juice comes out of the hole and not ichor, then it’s ready. As you can see, chronometers will not help us much in cooking chicken. There are too many factors to consider. Even the size of the pan and the amount of water can speed up or slow down the process. If you are in a hurry and want to cook the chicken quickly, cut the carcass into pieces. The quarters will be cooked in half an hour (for broilers) and 45 minutes (for poultry).

Cooking with kitchen assistants

To make our work easier, let’s connect modern technology to our cooking. How long does it take to cook a whole chicken in the microwave? Just 20 minutes at full power. But in the middle of the process you should turn the carcass over. In a slow cooker, the whole bird is cooked for an hour in the “Stew” mode. The result is very healthy meat that is processed with steam rather than water. But the process of cooking chicken in this unit will take 45 minutes. From the pressure cooker, meat can be served to the table in just 20 minutes.

All nutritionists in the world unanimously stop debating when it comes to the nutritional qualities of chicken. Indeed, among all types of meat this is rightfully considered the most useful. Chicken should be in the diet of everyone who cares about their health: it is a wonderful source of protein with a minimum of fat. Even those on a strict diet could use a piece of flavorful meat or a bowl of broth.

No one will argue that boiled meat is much healthier than fried, baked or even stewed. But sometimes experienced housewives sometimes they doubt: how long to cook chicken? Is it sitting on the stove too long? Or maybe too little? It couldn’t be easier to decide on the second one - pick the meat with a fork: if in the depths, near the bone, it remains pink, if you find blood, let the chicken cook further. But readiness is more difficult to determine. It is a misconception that chicken only becomes edible when the meat falls off the bones. In fact, this phenomenon means something else: you have overcooked the poor bird, which will negatively affect both its nutritional and taste qualities. However, such chicken is quite suitable for jellied meat - but not in a salad or as a main course.

In fact, only old, so-called broth chickens require long-term heat treatment. Their meat is tough and stringy, and it should be cooked for at least two hours, or even three. In general, the duration of preparation of the dish directly depends on the age of the bird: it is enough to keep the carcass of a young chicken in boiling water for 20 minutes, an adult one, but not an old one. domestic chicken- three times longer. Broiler parts (legs, thighs, drumsticks) become edible in half an hour, and white meat (breast), wings and giblets - in 20-25 minutes, liver - in 10-15.

How and how much to cook chicken for salad? It is better to throw the fillet into boiling water rather than into cold water: the meat will then retain its juiciness, but the main thing is that all the beneficial substances will remain inside, without having time to go into the broth. In this case, it should be kept on fire for no more than 15 minutes.

Chicken soup - wonderful dietary dish. It is recommended to give it to the sick to restore strength, and even healthy people enjoy the golden yellow broth. But the meat sometimes leaves much to be desired. Tell me, how long should I cook the chicken if even after three hours on the stove it is still tough?.. There is a well-known culinary trick: To make the meat softer and more tender, before cooking it should be rubbed with lemon or lightly marinated by sprinkling with vinegar. And then even a very old bird will “look younger.” But do not keep it in the marinade for a long time, as you would for shish kebab, otherwise the meat will acquire a noticeable sourish taste.

Image source: ambooba.ru