How to Cook Chicken

How to Cook Chicken

Steps and Procedures

Chicken is a popular and versatile meat that lends itself to being flavored to your tastes. It is a popular choice around the world because of its taste, relatively low price, and health benefits. Some of chicken's properties, however, call for special considerations when handling and cooking it. Read on for the specifics about cooking great chicken

Steps

1. 1
   Handle raw chicken safely. Like any raw meat, chicken may carry bacteria (including salmonella) that is harmful when consumed. Keep the following in mind to prevent food poisoning.
   
   • The bacteria in chicken multiplies most rapidly between 40°F and 140°F (4°C and 60°C), so try to keep the chicken cold. Purchase chicken right before leaving the grocery store. All perishables, including chicken, should be the last thing bought before checking out. Store chicken in a cooler with ice, if the trip home will be extended. Promptly store the chicken in the refrigerator at 40°F (4°C).
     
     • Just because bacteria growth is limited at colder temperatures doesn't mean that freezing temperatures kill bacteria. The only way to destroy bacteria is by cooking chicken thoroughly.
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      Keep the chicken isolated.
     Keep the chicken isolated. The bacteria in chicken will only be troublesome if you eat it, not if you get it on your skin, but it could possibly contaminate other foods that aren't going to be cooked before being eaten. At the store, place the package of chicken in a plastic bag. Most stores have plastic bags available just for this purpose. Store the package of chicken where meat juices won't accidentally drip onto other foods. If your refrigerator has a meat drawer, store the chicken inside it.
   • Though old cookbooks recommend rinsing chicken before cooking, this is unnecessary as cooking the chicken properly removes all bacteria. In fact, rinsing may actually cause more harm as the bacteria could spread into the sink, onto counter tops and onto other nearby objects.
   • Wash hands thoroughly after handling chicken. Do this before moving onto the next step of the cooking process.
   • Sanitize all kitchen surfaces thoroughly after they've come in contact with uncooked chicken.
2. 2
   

    Brine the chicken.
   Brine the chicken. If you have time, soaking chicken breasts in a solution of salt and water (3 tbsp. of salt to 4 cups of water) for an hour (if thawed; longer if frozen) before cooking will help keep the chicken juicy and tender. Since chicken doesn't have much fat in comparison to other kinds of meat, it can dry out easily, but brining allows the chicken to absorb extra moisture through osmosis before it's cooked. Check the packaging, however-- you don't want to brine chicken that's already been brined (A kosher chicken doesn't need to be brined.).
3. 3
   "Seal" the chicken. As mentioned earlier, chicken has a tendency to dry out. There are several ways to prevent this.
   
   • Brush the surface of the chicken in a light coat of cooking oil or a thick marinade sauce.
   • Enclose chicken to be grilled with marinade in a foil bag, available in some stores.
4. 4
   Pound chicken breasts or thighs to an even thickness if using a dry heat method (see the next step). This will help it cook evenly.
5. 5
   Adjust the heat based on the cooking method.
   
   • "Dry heat" methods (baking, roasting, grilling, sauteing, and deep frying) use high heat and cook for a short period of time; e.g. grilled chicken breasts, 8-10 minutes.
   • "Moist heat" methods (poaching, baking in parchment, steaming, and slow cooking) - use low heat and cook for a longer period of time; e.g. poached chicken breasts, 15 minutes.
6. 6
   

    Check to make sure the chicken is fully cooked.
   Check to make sure the chicken is fully cooked.Unlike steak, which can be served rare or medium rare, chicken must be fully cooked. The density of the meat, the way it is processed, and the structure of the skin all facilitate the growth of bacteria in a way that is not found in beef. The US Food Safety and Inspection Service recommends cooking chicken to an internal temperature of 165°F (73.8°C) as measured using a food thermometer. When checking if the chicken is done, pierce the thickest part of the meat at the center with a food thermometer to make sure it's hot enough. Additionally, you can cut the thickest part and make sure it's not pink. Make sure it's done, but do not overdo it, because if you do, it will probably be dry.
7. 7
   Let the chicken rest so that juices can be redistributed. The cooking process continues for 5-10 minutes.
8. 8
   Promptly store uneaten chicken. When freezing chicken, wrap parts separately in foil or freezer wrap. This makes it easy to defrost only the amount you need. Proper wrapping prevents "freezer burn," which results from drying and oxidizing when in contact with air. Here are guidelines for storing cooked chicken at 40°F/4.4°C in the refrigerator or at 0°F/-17.8°C in the freezer:
   
   • Fried chicken - 3 to 4 days in refrigerator, 4 months in freezer
   • Cooked poultry casseroles - 3 to 4 days in refrigerator, 4 to 6 months in freezer
   • Pieces, plain - 3 to 4 days in refrigerator, 4 months in freezer
   • Pieces covered with broth, gravy - 1 to 2 days in refrigerator, 6 months in freezer
   • Chicken nuggets, patties - 1 to 2 days in refrigerator, 1 to 3 months in freezer
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This video demonstrates brining and quartering a whole chicken in preparation for roasting, frying or other preparations.

Shopping Tips

• Read the label. Before you cook the chicken, make sure that what you buy is high in quality.
  
  • If the chicken is labeled "fresh" in the US, that means it's never been below 26°F (-3°C). If the chicken has ever been frozen, it must be labeled "frozen" or "previously frozen".
  • Look at the "sell by" or "use before" date as a guideline. In the US, chicken is not required to be dated as such, but many stores and processors provide a date anyway to indicate quality. After that date, you can still eat the chicken, but the quality will have declined. If the chicken is frozen when the date passes, you can still consume it safely.
    
• Choose an appropriate cut. Whichever cut of chicken you choose, avoid meat with a strange odor or if the skin is bruised.
  
  • Whole chicken - there are fryers, broilers, and roasters, from smallest to largest.
  • Quarters - a leg quarter contains thigh and leg; a breast quarter contains breast and wing
  • Whole chicken cut up - entire bird cut into 9 pieces or 8 pieces, without the back
  • Individual thighs and breasts - sold boneless and/or skinless
  • Chicken livers - packaged separately
  • Neck, feet, combs, etc. - available only in areas where they are in demand
    
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  Cook the chicken within two days of purchase or freeze the chicken at 0 degrees F (-17 degrees C) or below. If kept frozen, the chicken will always be safe to eat. Prevent freezer burn by placing the chicken inside a freezer storage bag.

Recipes

Poach Chicken Grill Chicken Make Roasted Chicken Make Deep Fried Chicken Make Chicken the Old Fashioned Way Make Pan Fried Chicken Make Garlic and Thyme Chicken Make Popcorn Chicken

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  Ads by GoogleSome people prefer organic chicken. This is because you can be sure that the chicken is free of hormones, antibiotics, and has not had a miserable life. The taste difference is also noticeable to some. However, studies show that pound for pound, organic chicken takes more carbon to produce.
• Defrost the chicken in the refrigerator, cold water, or in a microwave oven. Chicken that's been defrosted in the refrigerator can be cooked within one or two days or refrozen (as long as it's been continuously refrigerated). Chicken defrosted in cold water or the microwave must be cooked immediately. Do not defrost chicken by leaving it on the counter. Do not cook frozen chicken in the microwave oven or slow cooker. You can cook frozen chicken on the range or in the oven, but cooking times will be increased by as much as 50%.
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  Be sure to add seasoning to the chicken. Chicken can taste fairly bland if you don't season it. Remember to add seasonings that go together. A simple seasoning of oil, salt and crushed garlic, rubbed into the skin, tastes like a classical roast chook.
  • For the taste of chicken cooked like it is in India (chicken curry), add in curry spices. You can purchase seasonings in local grocery stores, Indian stores or international stores.
  • Cut up tomatoes and onions and fry (or smother) them in with precooked chicken. This is how you can create a chicken goulash or gumbo that is great, too!
• Put your own spin on one of these methods. You never know when you will run onto something that really works.
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  Delicious "storage" ideas: keep chicken longer and give it a new taste appeal when the storage "time is almost used up" completely recook it:
  • With a barbecue sauce, "smothered" in sliced onions or gravy, so this refreshes the purity. And then, next time refresh it by making it into
  • Chicken pizza, spaghetti, soup or stew... the possibilities go on and on.
• Make Indian chicken curry. You can purchase Indian mixes at local Indian stores or in the International Aisle in the local supermarket. Chop up tomatoes and onions with this and follow directions that may come with the mix.
• There are many ways to cook chicken. Keep experimenting! This article is very general. Chicken is a very good meal.

Warnings

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  Be sure you are careful with any sharp utensils.
• Watch out for splattering oil/grease. It can really hurt and could even severely injury you if enough hot grease gets on your skin (or in your eye).
• If you cook the chicken in the microwave, the meat can be cooked unevenly, which increases your risk of food poisoning. This method is not recommended if children or anyone with compromised health will be eating the chicken.
• When cooking chicken, always make sure that you have cooked it all the way. Wash all items used to cook the chicken (knives, cutting boards, et cetera) to prevent bacterial illnesses. Chicken may taste good, but you should always keep basic safety precautions in mind.

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