How to Make Country Chicken Soft and Juicy. Recipes

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How to cook homemade chicken so that it is tender in the oven? Do I need to pre-boil it to get juicy meat? What ingredients go well with country bird? We answer the most common questions about their homemade chicken dishes. And we write down recipes for delicious poultry cooked in the oven.

Domestic chicken has tough meat. In any case, many housewives think so. And they are mistaken, since not all birds raised in the countryside are not suitable for preparing gourmet dishes. There are different breeds, which are conventionally divided into layers and broilers. So, laying hens, and especially older ones, have really tough meat. But in broilers, and even those raised “on free bread”, it has an amazingly delicate and rich taste.

Subtleties of cooking poultry meat

Juicy chicken in the oven will come from a broiler carcass. It is distinguished by a rounded chest and large hips. It is ideal to choose fresh meat - its skin will be white with yellowish tint, and the protruding fat will be ideal white.

By the way, you shouldn’t expect high fat content from poultry. Due to the fact that she is raised in the wild, walking around the yard or in an enclosure, she does not have time to gain fat. Unlike broilers raised in poultry farms, where they sit around all their lives, without any physical activity. Therefore, poultry dishes can be considered dietary - they contain fewer calories than broilers from the supermarket.

To make homemade chicken in the oven perfectly tasty, follow these rules.

The bird must be no more than a year old. Older chickens have tough meat, regardless of breed. There is no need to clarify “how old the bird was” from the seller. Just weigh the carcass and refuse to buy if it weighs more than 1.5 kg.
Do not buy birds with bluish skin. It distinguishes a breed of laying hens that is not intended for cooking.
If you end up with a laying hen or an old bird, you should first boil it for 2 hours and only then bake it. Then the dish will turn out juicy.
The right solution for how to bake chicken in the oven so that it is juicy is to use a cooking sleeve. In it, the meat is cooked, as in a pressure cooker, boiling in its own juice. The intensity of cooking in the sleeve is higher than in a glass form under a lid. You can also bake in foil, but make sure that there are no holes in it. Otherwise, the juice will leak out and the bird will remain dry.

Before baking the carcass, make cuts in the breast and place pieces of butter in them. Thanks to it, lean breast will become more juicy. Either insert the wings into the “pockets” on the breast, or wrap them in foil, shiny side out. During the baking process, these thin parts tend to burn while the thighs and breasts cook.

Cooking chicken in the sleeve

So, let's find out how to cook homemade chicken in the oven using a cooking sleeve. Along with the meat, you can add potatoes or other vegetables, such as tomatoes, onions, zucchini, zucchini, and cauliflower. A carcass cooked with vegetables will acquire a more interesting taste. And you will receive a complete dish for dinner, with a ready-made side dish.

chicken - 1 carcass;
garlic - 4 cloves;
onion - 1 head;
mayonnaise - 2 tbsp. spoons;
ketchup - 2 tbsp. spoons;
salt and spices;
potatoes or other vegetables - optional.

Rinse, remove feathers, and dry the chicken carcass.
Cut the onion into small pieces, pass the garlic through a press.
Mix mayonnaise and ketchup (or tomato paste) with garlic and onion. Coat the carcass with this marinade and sprinkle with spices.
Marinate for 1 hour under film.
Prepare vegetables (potatoes, zucchini, tomatoes), cut into cubes and place in a sleeve.
Place the chicken on a bed of vegetables and tie the sleeve.
Place the bag on a baking sheet. Place in a preheated oven for 1.5 hours, bake at 200°.

Dishes for celebrations and for every day

Country chicken in the oven is suitable for everyday diet and for holidays. In the first case, you can cook it with a cereal side dish, for example, rice or buckwheat. In the second, we offer a more refined dish - baked chicken with original sauce.

You can make a sauce from the juice that is released when the bird is roasted. Boil 350 ml of white wine in a saucepan, add pepper and salt, leave for 5 minutes. Add the juice from the chicken stewed in the sleeve and boil again. Separately, boil 200 ml of water, add 2 tablespoons of sugar and lemon juice into it, stir until dissolved. Add 250 grams of gooseberries or other sour berries, boil, and grind through a sieve. Add the mixture to a mixture of white wine and meat juice, stir, serve with chicken.

With rice for the whole family

This recipe for juicy chicken in the oven is suitable even for old birds with tough meat. The dish turns out to be satisfying, with a crumbly side dish, and is also suitable for a children's table.

rice - 100 g;
chicken - 1 carcass;
onions and carrots - 1 root vegetable each;
flour - 3 tbsp. spoons;
butter - 3 tbsp. spoons;
chicken broth - 200 ml;
mayonnaise - 100 g;
hard cheese - 100 g.

Wash and boil the rice until half cooked.
Chop the onion and carrots, fry, mix with rice.
Boil the bird carcass, cut into pieces.
Fry the flour, add butter, dilute with broth. When the mixture boils, add mayonnaise.
Place rice with vegetables, chicken meat in the form, pour over the sauce.
Sprinkle with cheese and place in the oven. Bake at 200° for 20 minutes.

With apples - for the holiday

A good recipe for baking homemade chicken in the oven and getting an original dish for a family celebration.

chicken - 1 carcass;
apples - 2 large;
garlic - 3 cloves;
broth - 200 ml;
salt and pepper;
spices - to your taste.

Cut the carcass and “spread” it on the cutting table. This way it will bake faster.
Rub with spices, salt, garlic inside and outside.
Cut the apples into slices, place on a baking sheet, add broth.
Place the carcass skin side up.
Place in the oven for 1.5 hours. By pouring broth over the carcass, you will get a beautiful crust.

Now you know how to make chicken juicy in the oven, even if it is poultry. Try making it for your family!

Domestic chicken has tough meat. In any case, many housewives think so. And they are mistaken, since not all birds raised in the countryside are not suitable for preparing gourmet dishes. Why is domestic chicken meat tough? There are different breeds, which are conventionally divided into layers and broilers. So, laying hens, and especially older ones, have really tough meat. But in broilers, and even those raised “on free bread”, it has an amazingly delicate and rich taste.

Subtleties of cooking poultry meat

To make homemade chicken in the oven perfectly tasty, follow these rules.

The bird must be no more than a year old. Older chickens have tough meat, regardless of breed. There is no need to clarify “how old the bird was” from the seller. Just weigh the carcass and refuse to buy if it weighs more than 1.5 kg.
Do not buy birds with bluish skin. It distinguishes a breed of laying hens that is not intended for cooking.
If, nevertheless, you come across a laying hen or an old bird, it should first be boiled for 2 hours, and only then baked. Then the dish will turn out juicy.
The right solution for how to fry a chicken or rooster in the oven at home so that it is juicy is to use a cooking sleeve. In it, the meat is cooked, as in a pressure cooker, boiling in its own juice. The intensity of cooking in the sleeve is higher than in a glass form under a lid. You can also bake in foil, but make sure that there are no holes in it. Otherwise, the juice will leak out and the bird will remain dry.

Cooking chicken in the sleeve

You will need:

chicken - 1 carcass;
garlic - 4 cloves;
onion - 1 head;
mayonnaise - 2 tbsp. spoons;
ketchup - 2 tbsp. spoons;
salt and spices;
potatoes or other vegetables - optional.

Preparation

Rinse, remove feathers, and dry the chicken carcass.
Cut the onion into small pieces, pass the garlic through a press.
Mix mayonnaise and ketchup (or tomato paste) with garlic and onion. Coat the carcass with this marinade and sprinkle with spices.
Marinate for 1 hour under film.
Prepare vegetables (potatoes, zucchini, tomatoes), cut into cubes and place in a sleeve.
Place the chicken on a bed of vegetables and tie the sleeve.
Place the bag on a baking sheet. Place in a preheated oven for 1.5 hours, bake at 200°.

Dishes for celebrations and for every day

With rice for the whole family

This recipe for juicy chicken in the oven is suitable even for old birds with tough meat. The dish turns out to be satisfying, with a crumbly side dish, and is also suitable for a children's table. It's better to divide it into pieces.

You will need:

rice - 100 g;
chicken - 1 carcass;
onions and carrots - 1 root vegetable each;
flour - 3 tbsp. spoons;
butter - 3 tbsp. spoons;
chicken broth - 200 ml;
mayonnaise - 100 g;
hard cheese - 100 g.

Preparation

Wash and cook the rice until half cooked. Cook over low heat.
Chop the onion and carrots, fry, mix with rice.
Boil the bird carcass, cut into pieces.
Fry the flour, add butter, dilute with broth. When the mixture boils, add mayonnaise.
Place rice with vegetables, chicken meat in the form, pour over the sauce.
Sprinkle with cheese and place in the oven. Fry at 200° and bake for 20 minutes.

With apples - for the holiday

A good recipe for how to bake a whole homemade chicken in the oven and get an original dish for a family celebration like in the photo.

You will need:

chicken - 1 carcass;
apples - 2 large;
garlic - 3 cloves;
broth - 200 ml;
salt and pepper;
spices - to your taste.

Preparation

Cut the carcass and “spread” it on the cutting table. This way it will bake faster.
Rub with spices, salt, garlic inside and outside.
Cut the apples into slices, place on a baking sheet, add broth.
Place the carcass skin side up.
Place in the oven for 1.5 hours. By pouring broth over the carcass, you will get a beautiful crust.

Now you know how to make chicken in the oven juicy, quickly and tasty, even if it is poultry. Try making it for your family!

Remember the old joke? There are two chickens lying on the counter, Soviet and American, one blue and thin, the other plump. The American chicken is teasing the Soviet one:

- Oh, how scary you are!

- But I died my own death! – ours answers proudly.

Now everything is different. :) However, the chicken theme is relevant again, in terms of quality. Of course, homemade chicken is not like factory chicken, many will say. And indeed it is. But let's analyze the information about chickens together and try to figure out what is a myth and what is reality.

Myth No. 1: Domestic chicken meat is tougher.

Yes it's true. Domestic chickens grow for several months, but in a poultry farm it takes exactly 45 days. Therefore, the meat of factory-produced chickens is “younger”. In addition, domestic chickens usually have free range and elastic muscle tissue, while factory chickens spend their entire short lives sitting in cages with virtually no movement, which means their muscles are loose and their meat is soft. By the way, in the same notorious America, only the poor buy factory-produced broiler meat; those who are wealthy enough try to buy “organic” chickens or those raised in more natural conditions. Such chickens cost many times more, but people care about health, and not about dubious savings on it.

Moreover, raising later-ripening chickens (that is, those that grow for more than 3-4 months, and not 1.5 like broilers) is beginning to gain popularity even in industrial poultry farming. The meat of such chickens is more tasty and there is a demand for it.

Myth No. 2: Factory-bred chicken meat is loaded with hormones.

Although there is a strictly proven method of raising broiler chickens in exactly 45 days, when they are not allowed to move, they are given strictly defined food and dietary supplements. With this approach, the broiler will “ripen” exactly on time and go for sale. The use of hormones is prohibited under Russian law, but when it comes to profit, perhaps someone will not hesitate to help ensure that there is more meat gain. What is included in feed additives? Still makes you think.

Myth #3: All factory-farmed chickens are given antibiotics.

Yes, unfortunately, this is true. There is a list of additives approved for chicken nutrition, including those that contain antibiotics. This measure is forced. In many poultry farms, chickens are kept by the dozen in cages under low air temperatures and poor sanitary conditions. All this contributes to bird diseases, which can be controlled with antibiotics. Some farms are so afraid of large bird mortality that they give antibiotics for preventive purposes- usually twice in the same 45 short days of a chicken’s life. Which is terrible. Slaughter of birds that have taken antibiotics is permitted no earlier than 14 days later, but does everyone adhere to this? Thus, antibiotics enter our body, even in small doses, causing addiction. And then we wonder why we get sick so often, and why antibiotics don’t help so quickly.

Myth #4:there are no antibiotics in homemade chicken

I would like to believe. However, the owner, seeing that one of the chickens is sick, will put it in a separate cage and begin to treat it. What do you think? Usually the cheapest broad-spectrum antibiotic, familiar to everyone and called Levomycetin. So there is a chance of buying a domestic chicken that has used antibiotics, and it is quite high.

Myth #5:domestic chickens eat natural food

Big question. It all depends on the owners, their beliefs and income. Typically, chickens are fed the food that is cheaper and sometimes it is much more profitable to buy special chicken feed from the nearest poultry farm or from a chicken feed supplier, and grass will be a pleasant addition to the main dry food.

Myth No. 6: Homemade chickens are healthier than factory chickens

If you take an ideal picture, when the owner raises a chicken on millet and grass, it did not get sick and lived happily, then such a chicken will be clearly healthier than a factory-made one. If the owner feeds the chicken with factory-made food, occasionally allowing it to eat grass, and even if it had an illness that is unclear, but was treated with antibiotics, such a chicken is unlikely to be healthier than the factory-made chicken. So you need to buy domestic chickens from trusted suppliers, and not from those who, in pursuit of profit, feed their birds with dubious feed and stuff them with chemicals.

How to choose good chicken meat?

First of all, you need to choose by manufacturer. A trusted poultry farm, a familiar farmer or a clean housewife - from each of them you can buy a normal chicken suitable for food.

In appearance, the meat should be clean, without damage to the skin, with yellowish fat, and have a pleasant smell. The seller can provide you with meat documents and a veterinary inspection stamp on the carcass for review (if the chicken is sold on the market).

What are the benefits of poultry meat?

Chicken meat is considered dietary, but do not forget that it is meat, and even with fat and skin. This means that it is a source of saturated animal fats, which modern people need to consume very limitedly. And this fact applies to both domestic and factory chickens equally.

Not all cooks know how long to cook chicken so that it is juicy and soft. In this matter, you should know several simple but important techniques for cooking it. First, you need to carry out several steps to prepare the chicken.

Carcass preparation

If you use freshly frozen chicken, then you must defrost it, then remove excess moisture by wiping it dry with a napkin or kitchen towel. After such preparation, the carcass is singed over gas and then washed.

The principle of shaping chicken

In order for the chicken to amaze you not only with its taste, but also to have the appropriate appearance, it is necessary to mold it. To do this, the carcass is formed into a kind of “pocket”, small incisions are made in the skin of the abdomen, into which the joints of the legs are subsequently tucked. The wings, in turn, are trimmed and tucked towards the back. After completing these manipulations, you can proceed to the next stage.

How to cook chicken in a saucepan and for how long

You should use a larger pan, which must be filled with water with plenty of free space so that the carcass does not displace the excess. The water should be brought to a boil, and only then add the chicken.

If you follow this simple rule, the meat will always turn out tender, soft and juicy. Thanks to boiled water, the skin protein of the carcass quickly coagulates, thereby all the useful substances will remain inside your chicken.

After the carcass has been placed in boiling water, the boiling will stop for a while, and subsequently it will be necessary to collect the foam from the surface. Then cover the pan with a lid and continue cooking over low heat.

After about fifteen minutes, add salt to the water and add the whole onion, as well as one carrot. We advise you not to add any additional seasonings, as this may drown out the natural, already rich taste of the broth.

Next, you should cook the carcass until done, and you can check this with a fork, just try to pierce the thickened part of the leg. If no difficulties arise and the fork easily plunges into the meat, then the dish can be considered ready.

Answering the question - how long to cook chicken until done, we can say that on average you will need about an hour for a carcass purchased in a store. Provided that the chicken carcass is homemade, the cooking principle can be slightly changed.

How long to cook an old chicken until done?

The age of chickens at the poultry farm is strictly controlled, and you don’t have to worry about purchasing a carcass that will remain tough after cooking. Unfortunately, when purchasing a chicken at a village market, you cannot be so sure; it is quite possible that you will purchase an old chicken.

If this does happen, do not rush to get upset. The broth after cooking such chicken will be fragrant, tasty and transparent, just follow our advice.

The preparation of the carcass at the initial stages remains unchanged. In this case, fill the chicken with cold water and place the pan on high heat. After removing the foam, you can reduce the gas and continue cooking for forty minutes. Then add seasonings to the broth, and you don’t have to limit yourself to anything; carrots, onions, celery, and parsley will do. How long does it take to cook homemade chicken like this? With seasonings, it should be cooked for about two more hours.

How to quickly cook chicken

Cooking time for chicken under different conditions

How long to cook chicken for soup?

Provided that we are talking about soup chicken, the cooking time can reach two hours.

How long should you cook chicken for broth?

Chicken broth from store-bought chicken should be cooked for about an hour, during which time all the beneficial substances and vitamins from the chicken accumulate in the broth.

How long does it take to cook a whole chicken?

The cooking time ranges from 1.5 to 2 hours.

How long should you cook chicken after boiling?

The chicken, after boiling, is cooked for 50-60 minutes over low heat.

How long to cook chicken in a slow cooker?

Set the multicooker menu to the “Stew” mode and set the cooking time to 1.5 hours.

How long to cook chicken breast (fillet)?

The approximate cooking time is no more than twenty-five minutes.

How long does it take to cook chicken in a steamer?

In a double boiler, the cooking time will take forty-five minutes of your time.

How long to cook chicken drumstick?

The chicken drumstick is cooked for no more than half an hour, you can check its readiness with a fork, just pierce the chicken drumstick, if the fork goes in freely, then the meat is ready.

How to cook chicken?

Boiled chicken is an ingredient in many dishes, but the question often arises of how to cook chicken deliciously so that the meat turns out to be soft and juicy enough, tender, but at the same time it can be beautifully cut into slices or cubes.

Let's start with the simplest option - we'll tell you how to cook chicken in a pan. Half the battle is choosing the right chicken. Of course, the chicken should be young, with pale yellow skin. If the skin is bright yellow, most likely the bird was simply dyed by soaking it in a turmeric solution. If it is pinkish, the bird was killed incorrectly and the blood was not drained from the carcass. White skin is usually found in birds that grew up in a poultry farm, did not see the sun, and ate mixed feed. All three options are bad, because such a bird cannot be cooked tasty. We are looking for homemade, proper chicken, and we cook it.

Just boiled chicken

Ingredients:

large white onion – 1 pc.;
medium parsley roots - 2 pcs.;
chicken carcass – 2-2.3 kg;
medium-sized carrots – 2 pcs.;
black and allspice peas - 10-12 pcs.;
bay leaf – 2-3 pcs.

Preparation

There is a secret to how to cook chicken correctly. To get a tasty broth, fill the meat with cold water. If the taste of the meat is important, you need to put the chicken in boiling water. But you can get both. To do this, lightly tar the carcass over an open fire, remove the remaining feathers, cut into portions, rinse thoroughly, place in a pan, pour water (to cover the meat by 1.5 cm). Let's start cooking. As soon as the water boils (there will be a lot of foam in it), remove everything from the stove and rinse the pieces of meat well. Pour clean water into the pan and put it on fire. When it boils, put in the chicken, the onion (don’t peel it, just cut off the root and wash it), add the whole peeled roots, pepper and bay leaf. Reduce the heat to low and, covering loosely, cook for about an hour. Let the chicken cool in the broth.

How to cook chicken fillet?

If time is short, you can cook the meat without bones or use a pressure cooker. There are no special secrets on how to cook chicken fillet.

Ingredients:

breast without bone and skin – 1.2 kg;
onion the size of a child’s fist – 2 pcs.;
young carrots – 3-4 pcs.;
carnation inflorescence – 4 pcs.;
allspice peas - 1 tbsp. spoon.

Preparation

Wash the meat well and cut it to cook faster. Place fillet pieces, peeled onions, spices, and carrots into boiling water. We put everything in whole. After just 20 minutes our chicken is ready.

Homemade doesn't mean tough

Many people think that if the chicken is homemade, it will take a very long time to cook, and it is not a fact that the meat will turn out tasty. Not many housewives know how to quickly cook homemade chicken to get soft and juicy meat. This can be easily done in a pressure cooker or slow cooker. In the “Multi-cook” mode, you just need to set the temperature to a higher temperature than during normal cooking.

How to fry chicken legs in a frying pan? Even in such a simple dish as fried chicken legs there are certain subtleties of preparation. The following are two excellent recipes that will give you incomparable chicken legs with a delicious crust. We'll also tell you how to fry duck legs.	There has always been one problem in preparing chicken roll - to shape it so that it does not fall apart during the manufacturing process. And then resourceful housewives came up with a wonderful way to avoid such an unpleasant surprise by placing the blank in an ordinary plastic bottle.
Homemade chicken roll - recipe Meatloaf is a very impressive appetizer that will perfectly complement the buffet menu. And if you take chicken as a basis, the dish will also be inexpensive, and chicken meat can be combined with different ingredients, so you can fill the roll in a very original way.	A variety of meatloaves easily complement and add special variety to a holiday menu. And such a spectacular appetizer as chicken roll with omelet can decorate any buffet table. Next, we will describe what new unusual ingredients you can fill the dish with.

womanadvice.ru

Chicken meat in salads or main courses: how to cook chicken so that the meat turns out tender and tasty

Chicken is a very common food item. There are several reasons: low cost, low calorie content, and simply pleasant taste. Boiled chicken has few calories.

All parts, except the bones (of which there are not many), can be used for food, that is, the product is practically waste-free. However, for all its simplicity, chicken requires attention during preparation, in particular, cooking.

Calories and nutritional value

A chicken carcass is usually cut into several parts - legs (thighs, drumsticks), wings, back and breast. All chicken is suitable for cooking.

If you want the broth to be clear, it is best to use the breast or back. Legs and wings are suitable for richer broths. Chicken giblets also go well; soup made with this broth will be strong and fatty.

The calorie content of different parts also varies.

Part of a chicken carcass	Calorie content, kcal/100 g	Fats, g	Proteins, g	Carbohydrates, g
Breast	137	1,8	29,8	0,5
Shin	158	5,6	27,0	0
Hips	185	11,0	21,3	0,1
Wings	186	12,2	19,2	0,0
Soup set (back, tail)	181	12,6	16,5	0,4
Liver	166	6,2	25,9	2,0
Heart	182	10,9	20,0	1,1
Stomachs	114	4,2	18,2	0,6
Chicken (whole)	170	7,4	25,2	0,0

How to prepare chicken for cooking

Before boiling the carcass, you need to see what condition it is in: frozen, chilled or fresh.

Frozen chicken needs to be thawed. It is better to do this naturally, without using a microwave or placing it under warm water, as this will defrost the carcass unevenly.

After defrosting, rinse the bird with cool water, remove the remaining entrails and congealed blood. Also inspect the skin to see if there are any remaining feathers or dried skin. They should also be removed.

With chilled and fresh chicken, do the same as with defrosted chicken; before cooking, fresh chicken must be scorched and rinsed again with cool water.

Before cooking, it is better to dry the carcass a little to remove excess liquid. Tuck the legs into the cut in the skin on the belly if the chicken is cooked whole or the carcass is chopped into pieces. The latter option is best if the bird is old or has blemishes.

How to properly cook a whole chicken

If the chicken is cooked for broth, it is done as follows:

The prepared carcass is poured with cold water and placed on the stove.
Bring the water to a boil, remove the foam with a slotted spoon.
Add salt, pepper, onion and carrots.
Reduce the heat and cook until done.

For delicious boiled chicken, this is done a little differently:

The chicken carcass is placed in boiling water.
Bring to a boil.
Add salt to taste.
Reduce heat and cook until tender.

Another delicious recipe for chicken broth with offal:

The prepared chicken carcass and well-washed heart, liver and stomach are placed in a saucepan.
Fill with cold water and put on fire.
Cover the pan with a lid and bring to a boil.
The resulting foam is removed with a slotted spoon.
Reduce the heat and leave to simmer until done.

How many minutes should you cook the chicken until done?

Cooking time for chicken depends on its quality, age and integrity.

A whole chicken carcass is boiled for 25-30 minutes after the water boils. Since the meat is young, it cooks much faster.

Old chicken takes about 3 hours to cook. Broiler - about 1.5 hours, this is due to the fact that it is large. Poultry takes 1.5-2 hours to cook due to the fact that its meat is tougher, but it produces a thicker and richer broth.

Of course, chicken parts cook faster than a whole chicken. The fillet will be ready in 30-40 minutes. The readiness of the thigh and drumstick can be checked after 30-35 minutes. And the wings cook even faster - 20-25 minutes.

How to cook in a slow cooker

In a slow cooker, chicken can be cooked either whole or chopped into pieces.

Recipe with a whole carcass:

Prepare the chicken carcass.
Place it in the multicooker bowl and fill it with cold water.
Set the “Cooking” mode for 50 minutes.
Check preparation periodically.
10 minutes before the end of the cooking time, add salt, pepper, and bay leaf to the broth.

Recipe with shredded chicken:

Chop the carcass into pieces.
Place in a bowl and fill with cold water.
Set the cooking mode to 40 minutes.
Monitor the preparation.
5-10 minutes before the end of the cooking time, add pepper, salt, and bay leaf to the broth.

In the microwave

Place the chopped chicken carcass in a microwave-safe container.
Fill with cold water and close with a lid.
Some microwaves have functions with ready-made recipes. In this case, you just need to select the appropriate option and install it.
If the microwave is simple, without additional functions, then you need to set the maximum power and cooking time to 40 minutes.
Then, before the end of the cooking time (5-10 minutes), add salt, pepper, and bay leaf to the broth.

How to steam chicken

To cook this way, you will need a double boiler or a multicooker rack.

Cut the carcass into pieces and add salt.
Pour cold water into a bowl or pan.
Place the chicken on the grill.
Put the pan on gas. If you boil in a slow cooker, you need to set the “steaming” mode for 35 minutes.
Make sure that all the water does not evaporate. Cook for 35-40 minutes.

This dish is considered dietary and most suitable for proper nutrition.

How to cook in a pressure cooker

Rub the prepared chicken carcass with salt.
Place it in a pressure cooker.
Add a little water, you don’t need a lot, as the chicken itself will release the required amount of liquid.
Close the lid and place on the stove.
Monitor your blood pressure. As soon as it reaches the maximum level, you need to reduce the heat.
Leave to cook for 25-30 minutes.
After the time is up, remove the pan from the heat, wait for the pressure to drop, open and check for readiness.

If clear juice comes out when the thigh is punctured, the chicken is ready to eat. If the juice is red, you need to close the pressure cooker with the lid again and put it on the fire for another 3-5 minutes.

For soup

It is better to choose young or soup chicken for soup. Homemade chicken is also good for a good color in the broth.

Place the prepared chicken in a saucepan and cover with cold water.
Bring water to a boil.
Drain the foamy water from the pan and fill with clean cold water. Put it back on the fire.
After boiling, skim off any foam that appears and reduce the heat.
Add salt and pepper.
Cook until done. Strain the broth and cut up the carcass.

Another way to cook chicken broth with eggs is shown in the video.

How to cook chicken fillet for salad

To prepare salads, you most often need boiled chicken fillet. And the resulting broth can also be used for soup or just like that.

Wash the chicken fillet.
Place it in a saucepan and cover with cold water.
Place on fire and bring to a boil.
Add salt and reduce heat.
Cook until done, 25-30 minutes.

How to cut a carcass into pieces for cooking: legs, wings, thigh, drumstick

Before cooking, the chicken is cut up. First, the carcass is prepared as described above. Then the last joint of the wing and the tips of the legs are trimmed; nothing else is needed if the carcass is cooked whole.

If the carcass needs to be cut, the legs are separated, cutting at the joint into drumstick and thigh. Next, the wings are cut off. The breast and back are separated by cutting along the sides and near the throat.

In addition, you can cut the breast into fillets and bones yourself. To do this, first remove the skin from the breast. Then, using a sharp knife, the flesh is separated from the breast bone and ribs.

Is it possible to cook frozen chicken?

It is not advisable to cook unfrozen chicken, since all the bacteria will remain with it and go into the broth. In addition, the broth will be cloudy. Possible deterioration in taste. This carcass will take much longer to cook. Therefore, it is better to thaw and cook an already thawed carcass.

How to store boiled chicken

After boiling chicken, there are often pieces left that are not eaten immediately. It is best to store them in broth. This way they will not dry out and become weathered. You can use special containers for storing in the refrigerator. They are closed with a lid, which also prevents drying out.

As a last resort, if it is not possible to store as indicated above, the leftovers are put on a plate and put into a bag. This method is not advisable, as the meat may become steamy and suffocate. There is no need to put boiled chicken in the freezer. There it freezes and the taste deteriorates.

It is better to reheat in the same broth or in the microwave.

Chicken meat is very healthy for any adult. It and its broths are recommended after operations and illnesses. This means that even doctors consider this product safe. But you need to buy poultry from trusted producers and farmers.

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How to Cook Homemade (Tough) Chicken for a Tender Dish

expand Boil the chicken! It seems to be a simple matter. But it doesn’t always turn out delicious! First, homemade chicken can be tough. Secondly, not everyone knows how to select spices successfully... I’ll tell you how to cook chicken in a frying pan or in a saucepan so that it turns out really juicy. A trick I read on the culinary blog of the unsurpassed Stalik Khankishiev will help here. Oh, how I respect this man immensely. You need to cook chicken not in water, but... in onion juice! Get ready to discover a recipe that will become your signature.

Ingredients

whole domestic chicken
3 kg onions
spices for chicken
carnation
1 tbsp. l. ground black pepper
1 tbsp. l. allspice
rosemary or other dried herbs
1 lemon

Preparation

Now you know what to cook for chicken dinner! Not only homemade whole chicken, but also fillet can be simmered in onion juice. It turns out great, I recommend trying it! Source Source →

Of course, homemade chicken is not like factory chicken, many will say. And indeed it is. But let's analyze the information about chickens together and try to figure out what is a myth and what is reality.

Hypothesis No. 1: Domestic chicken meat is tougher

Hypothesis No. 2: Factory-bred chicken meat is stuffed with hormones

Most likely no. There is a strictly proven method of raising broiler chickens in exactly 45 days, when they are not allowed to move, they are given strictly defined food and dietary supplements. With this approach, the broiler will “ripen” exactly on time and go for sale. The use of hormones is prohibited under Russian law, but when it comes to profit, perhaps someone will not hesitate to help ensure that there is more meat gain.

Hypothesis #3: All factory-farmed chickens receive antibiotics.

Hypothesis No. 4: Domestic chickens eat natural food

Hypothesis No. 5: There are no antibiotics in domestic chicken

Hypothesis No. 6: Domestic chickens are healthier than factory chickens

If you take an ideal picture, when the owner raises a chicken on millet and grass, it did not get sick and lived happily, then such a chicken will be clearly healthier than a factory-made one. If the owner feeds the chicken with factory-made food, occasionally allowing it to eat grass, and even if it had an illness that is unclear, but was treated with antibiotics, such a chicken is unlikely to be healthier than the factory-made chicken. Moreover, sick chickens are the first to be put under the knife by negligent owners and can be a source of human infection. Through raw chicken meat you can become infected, for example, with psittacosis and salmonellosis. Moreover, you don’t need to eat raw meat, just touch it and don’t wash your hands afterwards.

How to choose good chicken meat?

First of all, you need to choose by manufacturer. A trusted poultry farm, a familiar farmer or a clean housewife - from each of them you can buy a normal chicken suitable for food.

In appearance, the meat should be clean, without damage to the skin, with yellowish fat, and have a pleasant smell.The seller can provide you with meat documents and a veterinary inspection stamp on the carcass for review (if the chicken is sold on the market).

What are the benefits of poultry meat?

Chicken meat is considered dietary, but do not forget that it is meat, and even with fat and skin. Which means it is the source saturated animal fats, which modern people need to consume very limitedly. And this fact applies to both domestic and factory chickens equally.

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