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How do you cook chicken?
Former Member
Posts: 1,876,323 The Mix Honorary Guru
How do you cook chicken so that the texture comes out all nice and moist throughout and the so that the meat separates really easily rather then clumps together as one big lump of solid meat?
When we go to certain restaurants the flesh comes off the bone really easily and the flavour is throughout the chicken but when cooking at home such as a chicken curry the flavour never seem to penetrate into the chicken... Must be more to it then just marinating? Does cooking faster or slower help?
When we go to certain restaurants the flesh comes off the bone really easily and the flavour is throughout the chicken but when cooking at home such as a chicken curry the flavour never seem to penetrate into the chicken... Must be more to it then just marinating? Does cooking faster or slower help?
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If the latter i normally boil them from frozen for about 15 minutes, seems to cook it just nice
I mean like in a curry or cook-in sauce kinda thing.
Like so often you use that but the flavours never go into the meat itself they just stay in the sauce and the actual chicken is very plain tasting.
One way to ensure juicy, moist chicken is to brine it before cooking. To brine chicken, place thawed chicken breasts in a solution of salt and water for about 1 hour in the refrigerator. The cells will absorb water through osmosis.
http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr.htm
http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf
My friend is Indian and her Granny makes the best curries and Im pretty sure she boils her chicken first. Never done it myself though, boiled chicken sounds a bit yuck.
http://www.kfc.com/about/pressure.asp
(BTW don't try it with you own pressure cooker - they're not designed for cooking with hot oils)
If you want real flavour, though, use your own sauces and avoid shop-bought stuff at all costs. Get your meat fresh from a butcher, too, as the meat tends to be better quality and much fresher than the stuff in the supermarket.
The clay oven thing can't be right
Clay Ovens cook things fast not slow
A guy I worked with bought one for his wife - they get close to 500C - a lot hotter then a standard oven.
http://en.wikipedia.org/wiki/Tandoor
http://fxcuisine.com/default.asp?Display=10
Cooking time should be less then 20 minutes
Skewers more like 8 to 10 minutes
Cooking in a clay "pot" (rather then a clay oven) does take ages though - like about 2 hours
http://hubpages.com/hub/How-to-Cook-Chicken