Content

• Ingredients
• To step
• Part 1 of 3: Put the chicken in the pan
• Part 2 of 3: Cooking the chicken
• Part 3 of 3: Serve or tear the chicken into pieces
• Tips
• Warnings
• Necessities

Boiled chicken breast is an easy way to add healthy protein to your meals. You can cook the chicken as is or season the water to give the meat more flavor. The most important thing is to let the chicken cook long enough so that it is cooked through and is not pink on the inside. When the chicken is cooked, you can serve it whole, cut it into pieces, or tear it into strips.

Ingredients

• Chicken breast
• Water
• Vegetable or chicken stock (optional)
• Sliced ​​onions, carrots and celery (optional)
• Herbs (optional)
• Pepper and salt

To step

Part 1 of 3: Put the chicken in the pan

1. Do not rinse the chicken breast before cooking it. You may have learned to rinse chicken before cooking, but doing so can spread harmful germs and bacteria throughout your kitchen. While rinsing the chicken, water droplets splash off the meat, releasing bacteria into your sink, countertops, arms, and clothes.It is therefore best not to wash chicken to avoid food poisoning.
   • Chicken contains harmful bacteria such as salmonella. You can get sick from a tiny amount of germs, so don't take any chances.
2. Place the chicken in a medium or large saucepan. Place the chicken in the pan first and then add the water or stock. Place the chicken pieces in a single layer at the bottom of the pan.
   • If you have to stack the pieces of chicken on top of each other because otherwise they won't fit in the pan, then you better get a larger pan. Otherwise, the chicken will not cook properly.
3. Cover the pan with a lid. Use a lid that fits well on the pan you are using. This way you stop the water vapor escaping from the pan and the chicken is cooked.
   • Lift the lid with a towel or pot holder so you don't burn your hand. Don't hold your face over the pan either, as the steam can burn you.

Part 2 of 3: Cooking the chicken

1. Bring the water or stock to a boil over medium heat. Place the pan on the stove and heat the contents over medium heat. Keep an eye on the pan until it heats up, which takes a few minutes. Look for bubbles on the surface of the water and for condensation on the lid, which means that the water is boiling.
   • Do not overcook the water or stock as this may cause too much moisture to evaporate. Stick to the pan so you can turn down the heat when the moisture starts to boil.
2. Check the chicken fillet after ten minutes with a meat thermometer. Remove the lid from the pan. Grab a piece of chicken on the side of the pan. Push the meat thermometer into the center of the chicken piece and read the temperature. When the temperature is below 75 ° C, put the chicken back in the pan, put the lid on the pan and let the chicken cook through.
   • If you don't have a meat thermometer, cut the chicken in half to see if it's pink inside. This method is less accurate than a meat thermometer, but it will help you determine if the chicken is cooked.
   • Large pieces of chicken are probably undercooked now. If you cut the chicken into smaller pieces or four pieces, it may already be cooked.
   • Overcooking the chicken will make it rubbery and difficult to chew. So it is important to check that the chicken is cooked even if you think it is not.
3. Continue to cook the chicken until it is at least 75 ° C inside. If the chicken isn't done after 10 minutes, cook it longer. Check the chicken every five to 10 minutes to see if it is cooked. How long it takes for the chicken to cook depends on the size of the pieces:
   • Chicken breast with skin and bones you have to cook for about half an hour.
   • Chicken breast without skin and bones you need to cook for 20-25 minutes. If you cut the chicken in half, it will probably be done in 15-20 minutes.
   • Skinless and boneless chicken breasts cut into two-inch pieces is ready in about ten minutes.
   • When the chicken is thoroughly cooked, the inside is no longer pink.
4. Remove the pan from the heat. Turn down the heat and use a towel or pot holder to grip the handle of the pan so you don't burn yourself. Place the pan on a cold gas burner or cooling rack.
   • Be careful when you handle the hot pan as you can burn yourself.

Part 3 of 3: Serve or tear the chicken into pieces

1. Drain the pan. Slowly pour the water or stock through a colander, being careful not to splash. The chicken and vegetables you used to flavor the water now fall into the colander for easy removal. Place the colander on a clean countertop and discard or keep the moisture.
   • If you plan to save the liquid for another recipe, drain the pan in a clean bowl. You can then store the liquid in the refrigerator or freeze it.
   • If you used vegetables to flavor the water, dispose of them in the compost pile or organic bin.
   • You can also remove the chicken from the pan with a fork, slotted spoon or tongs.
2. Let the chicken rest for ten minutes before using it. The chicken can cool down this way before serving or using it. Set a kitchen timer and leave the chicken alone for ten minutes. Then you can serve the chicken or tear it into strips.
   • If you want to add a sauce to the chicken, you can do this just fine now as long as you don't touch the chicken. However, do not heat the sauce until the chicken has been able to cool for ten minutes. This will prevent the chicken from becoming rubbery from overcooking.
3. Serve the chicken whole or cut into pieces. When the chicken is cool you can serve it however you like. You can eat the chicken breast whole, or you may want to cut it into pieces.
   • You can season the chicken with more spices or a sauce if you wish. For example, you can cover the chicken with barbecue sauce or put it in mango salsa.
   • Boiled chicken can be added to salads, stir-fries and fajitas.
4. Use two forks to tear the chicken into strips if you are making tacos or chicken sandwiches. Hold a fork in both hands and then use the forks to rip the meat. Keep poking and tearing the meat until you find the pieces small enough. You can then use the strips in your dish.
   • You can also use a knife to rip the chicken into strips if you prefer.

Tips

• If the chicken is frozen, it is best to let it thaw in your refrigerator for nine hours before cooking it. You can also use the defrost setting on your microwave.
• Chicken cooked in water may have a bland taste. Consider adding vegetables or stock to the pan and season the chicken with different sauces and spices.

Warnings

• Make sure to wash your hands before and after touching the chicken to avoid spreading the salmonella bacteria. Wash and sanitize all knives, forks, plates and counter tops that have come into contact with raw chicken.
• Chicken can be safely stored in the refrigerator for up to two days. If you don't plan on eating the chicken during that time, keep it in the freezer.

Necessities

• Pan
• Water
• Broth (optional)
• Cutting board
• Chicken
• Herbs (optional)
• Sliced ​​vegetables (optional)