Content

• Resources
• Steps
• Advice
• Warning
• What you need

This article will guide you through various ways to cook chicken.

Resources

Prepare 4-6 servings

Types of chicken

• 450 g chicken breast meat without skin, boneless
• 900 g of chicken breast meat with bone
• 450 g chicken fillet boneless
• 900 g of chicken drumstick with bone
• 900 g chicken leg meat
• 1800 g raw chicken

Method of cooking chicken with water

• 4 liters of water
• 1 teaspoon (15 ml) of salt

Method of cooking chicken with chicken broth

• 4 liters of chicken broth
• 2-3 onions
• 2-3 carrots
• 1-2 celery stalks

Method of cooking chicken with apple juice

• 2 liters of apple juice or apple cider vinegar
• 2 liters of filtered water
• 1 medium sized onion
• 1-2 carrots
• 2 teaspoons (10 ml) of minced garlic
• 1 teaspoon (5 ml) chopped thyme
• 1 apple

The method of cooking chicken with wine

• 4 cups (1 liter) of dry white wine
• 4 cups (1 liter) of chicken broth
• 2 liters of filtered water
• 1 1/2 cup (375 ml) small onion
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1.25 ml) black pepper
• 1 teaspoon (15 ml) minced garlic
• 1 teaspoon (15 ml) chopped fresh parsley
• 1 teaspoon (15 ml) chopped fresh oregano
• 1 tablespoon (15 ml) of finely chopped fresh thyme

Steps

Part 1 of 5: Chicken cooking time

1. 

   
   
   Cook boneless, skinless chicken breast for 15-20 minutes. Thick chicken breast meat needs to cook for 20 minutes. And the chicken breasts cut in half, thinner and flatter, smaller only need to cook for 15 minutes.

2. 

   Cook chicken breast meat with bones for 30 minutes. The skin and bones will add thickness to the chicken breast, so the processing time should be doubled.

3. 

   
   
   Cook the skinless, boneless fillet for about 10 minutes or less. Chicken fillets are usually so thin that they can cook in less than 10 minutes. This same cooking time applies to boneless chicken breasts and cut into 5 cm pieces.

4. 

   Cook chicken thighs with bones for 40 minutes. The amount of bone increases the processing time. Also, like brown meat, thigh meat needs to be processed longer than breast meat.

5. 

   
   
   Cook the chicken for 30-40 minutes. Because the lower leg is less than the thigh, it usually doesn't take long cooking with the thigh.

6. 

   Cook the whole chicken for about 1 hour. A medium sized chicken (about 1.8 kg) needs to cook for about 1 hour. Every 450 g of weight gain will require additional cooking 10-20 minutes. advertisement

Part 2 of 5: Cooking chicken with water

1. 

   Put the chicken in the pot. The size of the pot will depend on the size of the chicken and how much space the chicken takes up inside the pot. As a rule of thumb, the cooked chicken will take up about 1/4 to 1/3 of the space in the pot.
   • The 8 liter pot is just the right amount of water and enough to fit a whole chicken. You may need to use a larger pot if the chicken weighs more than 1.8 kg.
   • You can use an 8-liter pot to cook boneless chicken breasts or a smaller pot to make the water boil faster.

2. 

   Pour water into the pot. Fill the pot with cold water to completely cover the chicken.
   • Cold water is better than warm water.

3. 

   Sprinkle salt in the water. Sprinkle about 1 teaspoon (5 ml) to 1 teaspoon (15 ml) of salt in the water. Less salt is preferred when cooking boneless chicken breast and chicken fillet; High salt intake is better when cooking whole chicken.
   • Addition of salt to the water is optional. You can boil the chicken without adding salt, but the taste will be lighter.

4. 

   Cook until meat is cooked. Cover the pot and cook the chicken over medium heat. Follow the time recommended in the article when cooking each type of chicken. advertisement

Part 3 of 5: Cooking chicken with chicken broth

1. Fill the pot halfway with the chicken broth (chicken broth). Fill the saucepan with the chicken broth so the water is half full.
   • The chicken broth will enhance the chicken flavor, so the meat won't be as pale as it would be when cooked in water.

     

   • Pre-cooked chicken broth can be used. Or you can dissolve the chicken seasoning seeds in water. Typically, you need about 1 teaspoon of seeds (5 ml) or one tablet of chicken broth for 1 cup (250 ml) of water.

     

   • Use chicken bone broth instead of chicken broth for a richer and richer flavor.

     

2. Cut the vegetables into small pieces. Cutting into pieces helps to blend the flavor of the vegetables and create a rich flavor for the chicken broth.
   • Peel the onion and cut the bulb in half or quarter.

     

   • Wash the carrots and cut them into thin slices about 1 inch.

     

   • Rinse the celery and cut into 2.5 cm pieces.

     

3. 

   Add vegetables to the broth. Place the chopped vegetables in the pot. Vegetables will add to the flavor of the broth.
   • The use of vegetables is optional. You can cook chicken with regular broth and without adding vegetables.

4. 

   Add the chicken to the broth. Put the chicken in the pot of broth. If necessary, you can add chicken broth or filtered water to the pot to completely cover the chicken.

5. 

   Cook chicken. Bring the broth to a boil over high heat. Cover and lower heat to medium or low to simmer.
   • Cook chicken according to the time recommended in the article.
   • Use a spatula or a spoon with holes to remove cooked chicken.

     

   • If you want, you can take the chicken broth to cook other dishes. Chicken broth can be stored in the refrigerator for about 3 days or in the freezer for about 2 months.
   • Most vegetables will become limp, so you can discard them. The main purpose when adding vegetables to cooking is to add flavor, not to eat with chicken.
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Part 4 of 5: Cooking chicken with apple juice

1. Put the chicken in the pot and fill it with water. Place the chicken in the pot and then add the water and apple juice to completely cover the chicken.
   • To make the chicken taste stronger, you can pour 2 liters of apple juice into the pot and then add more water to cover the chicken.

     

   • For a more subtle apple flavor, you can pour 1: 1 apple juice and water into the pot at the same time.

     

   • Apple cider vinegar can be used instead of apple juice. Apple cider vinegar usually has a stronger taste and many people prefer it over the mild taste of apple juice.

     

   • Make sure the chicken, water, and apple juice take up about 1 / 2-3 / 4 of the space in the pot.
2. Cut the vegetables and herbs into pieces. The salty taste of the vegetables will help balance the natural sweetness of the apple juice.
   • Peel the onion and cut the bulb in half or quarter.

     

   • Wash the carrots and cut into thin slices about 1 inch. Rinse the celery and cut into 2.5 cm pieces.

     

   • If using garlic, you should chop 4 cloves of garlic. If using garlic powder, use about 1/2 teaspoon (2.5 milliliters) for flavoring.

     

   • You can use about 1 teaspoon (5 ml) to 1 teaspoon (15 ml) of chopped fresh thyme. If you use dry thyme, the amount needed can be reduced to about a third.

     

3. 

   Add the vegetables. Add onions, carrots, garlic and thyme in a pot of apple juice.

4. 

   Cook until the chicken is almost cooked. Bring water to a boil over high heat. Then, lower the heat so that the water is only boiling, then cover and cook for the time indicated in the "cooking time" section.

5. 

   Prepare apples. About 10 minutes before the chicken is fully cooked, you can start preparing the apples. Peel, cut seeds, and cut apples into small slices.
   • Adding apples when it's almost done will enhance the apple flavor of the chicken dish.

6. 

   Put the apples in the pot and cook for 5 minutes. Remove the chicken after cooking. Do not use with vegetables, apples, spices or chicken broth.
   • Other ingredients are only used to enhance the flavor of the chicken when cooking. The ingredients themselves will become too soft and saggy after cooking, so they will no longer produce any appetite.
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Part 5 of 5: Cooking chicken with wine

1. Fill the pot halfway with water. Pour dry white wine and chicken broth into the water. Then, add more filtered water to half cover the pot.
   • Wine adds a strong flavor to the chicken but can be too strong if used too much.

     

   • Use only the same amount of chicken broth as the amount of wine. If not, the flavor of the chicken broth will overwhelm the wine flavor.

     

   • Only add filtered water if necessary.

2. 

   Add the onion and spices to the water. Add onion, salt, pepper, garlic, parsley, oregano and thyme.
   • There is no need to cut small onion.

     

   • If you don't have the chopped garlic available, you can chop or crush 6 garlic cloves yourself.

     

   • If using fresh herbs, the amount needed is 1 tablespoon (15 ml) of each. If using dried herbs, the amount needed is reduced to 1 teaspoon (5 ml) each.

     

3. 

   Boil for a few minutes. Bring the mixture to a boil over medium high heat. Let the mixture boil for 2-5 minutes before lowering the heat and simmering.
   • This process helps the spices spread and reduces the bitterness of the wine.

4. 

   Carefully put the chicken in the pot. Use a tongs when you put the chicken in the pot. Boil the water and lower the heat to simmer.

5. 

   Cook the chicken. Cover the pot and cook the chicken according to the time recommended in the article.
   • Enjoy the chicken. The water and vegetable ingredients are only for flavor, not for chicken.

     

6. 

   Finish. advertisement

Advice

• Cooked chicken can be eaten immediately or stored in a sealed food storage box. Keep chicken meat for no more than 3 days in the refrigerator and no more than 2 months in the freezer.
• You can eat chicken whole or shredded.

Warning

• Chicken breast and other portions should reach an internal temperature of about 77 degrees C when cooked. Whole chicken should have an internal temperature of about 82 degrees Celsius. Use a thermometer to check the internal temperature of the meat.
• Frozen chicken is not allowed. Make sure the chicken is completely thawed before cooking.

What you need

• Pot (capacity 8 liters) with a lid
• Kitchen knives
• Tools for grabbing
• Water dispenser