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> How To Bake Chicken
post Mar 6 2016, 02:15 PM
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The technique of cooking chicken

The clamp is kept a chicken shaped well "picked up" by means of one or more rounds of strings before cooking. This technique allows closing the cavity where the joke is simply inserted or maintain the shape of poultry during cooking to facilitate cutting thereafter.

Poultry to be roasted without stuffing or grilled on the barbecue can be maintained quickly and simply: just pierce two long metal skewers. The first skewer through the wing, necks skin and the other wing. The second is through the thighs and rump. Well maintained, poultry retains its shape when cooked.

Roast chicken

This method of cooking in the oven over medium heat to 180 C (350 F) is to cook the meat uncovered and dry without added liquid.

Sprinkle the chicken often during cooking to prevent drying of the flesh.
During the first hour of cooking, cook the chicken 15 to 20 minutes on one side, then flip. Cook the other side the same amount of time to brown evenly. Turn it back on and leave until the end of cooking.
Choose a dish just a bit larger than the chicken and cook it in a grid or a bed of vegetables.
Whole chicken, stuffed or not, is ready when it reaches an internal temperature of 82C (180F)

Grilled chicken

This method of cooking in the pan or barbecue is to quickly sear the meat over medium-high heat. The intense heat of the grill or coals makes the skin crispy and gives the flesh a particular scent. The chicken pieces well suited to this cooking.

It is recommended to season or marinate chicken. It can also be coated with butter.
Grill the meat over medium heat, turning the once during cooking.
Always use tongs to avoid piercing the meat.
The barbecue, cook chicken on a double thickness of oiled aluminum foil closed canopy.
Chicken pieces are ready when they reach an internal temperature of 77C (170F)

Braised chicken

This method of cooking is to cook the meat long, low heat, covered, in very little liquid, with vegetables.

Lightly flour the meat.
Brown chicken pieces turning only once with tongs.
Add cold liquid, wine, beer, broth or juice.
Add garlic, herbs, and aromatic vegetables, shallots, carrots, leeks to flavor the meat.
Cook, covered until the meat is tender.

Sauted chicken or fried

These cooking methods are to cook quickly in a skillet or wok for stir-fries, medium-high heat strips or slices in a little oil.

The poached chicken

This method of cooking is to cook the meat kept in a liquid near the boiling point. This cooking method is suitable for stuffed chicken parts or not.

Place chicken in a cold liquid such as a broth seasoned with herbs.
Bring slowly to a boil without boiling.
Simmer until done.

Chicken cooked in the microwave

Vary the time and temperature intensity depending on the number or size of the pieces.
1 or 2 pieces: 4 to 6 minutes on high
3 or 4 pieces: 7 to 10 minutes at maximum power
7 or 8 pieces: 15 to 18 minutes at maximum power
Quarter chicken: 12 to 15 minutes on medium power
half chicken: 15 to 18 minutes on medium power

There is a golden rule for cooking chicken in the microwave: always turn halfway through cooking poultry.
Leave a rest at the exit of the microwave oven. This waiting period allows the heat accumulated during cooking to reach the center of the food.
Always check for doneness after the standing time. If it is insufficient, re-cook 1 to 2 minutes.
To prevent the chicken from sitting in the cooking juices and he boiled chicken taste, place on a grid or a grooved overturned saucer on a plate.
Learn more about howtobakechicken.org
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post Jul 12 2016, 04:29 AM
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Roast Chicken Recipe


- 3 Chicken
- 2 Tablespoons Cilantro Leaves
- Salt To Tast
- 2 Cloves Garlic
- Cup Dried Fenugreek Leaves
- 2 Tablespoons Garam Masala
- 1 Tablespoon Ground Cardamom
- 1 Teaspoon Turmeric
- Teaspoon Cinnamon
- 3 Banana Leaves
- Pepper
- Lemon Juice


Step1 - Wash the chicken thoroughly using water and dry it using paper towel
Step2 - Lay it on a clean cutting board and sprinkle the skin with a pinch of salt and pepper
Step3 - Add lemon juice to it
Step4 - Stuff cilantro and garlic pieces into the cavity
Step5 - Tie its legs together with some string and tuck the wings behind the chicken
Step6 - Take medium sized mixing bowl and add fenugreek leaves, garam masala powder, cardamom, smoked paprika, turmeric, cinnamon, salt , pepper
Step7 - Mix all these ingredients well and place it in the mixture under the breast of chicken
Step8 - Rub some mixture on the chicken
Step9 - Make sure not to tear the skin
Step10 - Carefully wrap the chicken in the banana leaves and tie it snugly using a kitchen string
Step11 - Place the chicken on a roasting pan and cook through for about 1 hour till the juices run clear

Done!! smile.gif
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