How to cook chicken broth, how long to cook, recipe

This dish has always been and remains to this day a real lifesaver for every housewife for all occasions.

If you don’t yet know how to deliciously fry chicken thighs and drumsticks in a frying pan, then we will tell you all the secrets of preparing this dish and give you three step-by-step recipes for every taste. This dish is made very quickly and simply, and various culinary experiments allow you to create something original, original, worthy of a festive table.

But making a big fried chicken is a show of strength. Never substitute a classic and traditional recipe made with care and love. This may take you to another level of taste, perhaps one not yet reached. Before you go to buy your bird, please read the tips below carefully.

Invest in a quality product. Whenever possible, buy the best quality chicken you can find. The difference in flavor between chicken raised outdoors and chicken raised confinement is huge. Fear not, the season is aggressive. Season the entire chicken with salt and pepper. Don't forget the back, under the wings, between the thighs, inside the cavity, above and below the skin. Once finished with salt and pepper, fill the cavity of the chicken with aromatic ingredients such as lemon slices, herb sprigs, minced garlic and onion.

How and how long to cook chicken breast after boiling?

To get rich chicken broth and delicious soup, it is better to cook the chicken for soup for at least 2 hours.
To do this, the carcass is chopped into pieces, placed in cold water and brought to a boil. The foam is removed with a slotted spoon, and the meat is cooked until ready for soup at a low simmer until the meat is well separated from the bone. Chicken noodle soup will quickly satisfy your hunger and delight you with its pleasant taste. The light taste of chicken broth, small pieces of vegetables and chicken give real pleasure from the hot soup. Noodles add thickness and satiety to the first dish. You can prepare it yourself, or you can use a ready-made one from the store.

Number of servings: 6.

Cooking time: 60 minutes.

Calorie content: 85 kcal per 100 g.

Ingredients:

300 gr. chicken fillet;
1 carrot;
2 bay leaves;
1 onion;
150 gr. noodles;
2.5 liters of drinking water;
1.5 tsp. salt.

Cooking process:

You can use any part of chicken or broiler chicken to make noodle soup. Chicken fillet soup cooks very quickly, and the broth is dietary and low-calorie.
Rinse the meat thoroughly under cool water and place it in a saucepan with ice water. Place the pan on the burner and bring the liquid to a boil. After the foam forms, remove it with a slotted spoon, turn the heat down to the minimum setting and continue cooking the chicken until done. This will take about half an hour.
Meanwhile, prepare the remaining ingredients for adding to the pan. To do this, peel the carrots and onions. Three carrots on a medium grater, and cut the onion into small cubes.
Place the vegetables in a heated frying pan, add a little salt and add 2-3 tbsp. broth, simmer over medium heat until the carrots are soft for 10-15 minutes, covering with a lid.
Use a fork to check the readiness of the meat. If it pierces easily, it means it’s ready, take it out onto a plate, separate it into fibers, and return it to the saucepan.
When the contents boil, add the stewed vegetables, noodles and cook for a quarter of an hour. Before finishing cooking, add bay leaf and spices to taste.
Pour the finished chicken soup into bowls, garnish with herbs, and serve with toast or black bread. Bon appetit everyone!

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual parts or just a soup kit from any supermarket will do. It’s not worth using just the breast: the meat may turn out tough and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a richer color, vegetables can be sautéed in a small amount of oil.

1 kg chicken;
5 liters of water;
1 onion;
1 carrot;
salt, peppercorns - to taste;
greens for decoration.

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given up all their beneficial properties. Also remove the chicken. The meat can be used in soups, salads and snacks.

Strain the broth through cheesecloth.

The finished broth can be consumed in its pure form or used as a base for soups.

Chicken contains a large amount of amino acids, more than other types of meat, microelements and vitamins, primarily vitamin B.

Chicken strengthens the immune system. It is not for nothing that chicken broth is recommended for seriously ill, bedridden patients, during the postoperative and rehabilitation period.

Chicken meat contains a minimal amount of cholesterol. It is included in the diet of patients with diabetes, gout, and diseases of the gastrointestinal tract, cardiovascular, and central nervous systems.

ingredients for chicken soup

3 liters of water;
3-4 chicken thighs;
4-7 potatoes (depending on size);
1 large carrot;
1 large onion;
2 handfuls of thin noodles;
a small bunch of dill;
sunflower oil;
ground black pepper and salt;
seasonings as desired.

Wash the chicken thighs thoroughly under running water and place in a suitable sized pan. Pour in the required amount of water and put on fire. Bring to a boil, while carefully monitoring the formation of foam and removing it in time with a slotted spoon or spoon. This foam, in addition to making the broth opaque, is also a harmful coagulated protein that must be disposed of.

cooking chicken broth

After boiling, reduce the heat and add salt to the broth.

Peel the potatoes, wash and cut into cubes. Add to chicken broth. Cook for about 10 minutes.

potato cubes for soup

Meanwhile, fry. Peel the onions, cut into cubes and fry in a frying pan in sunflower oil until golden brown.

onion cubes for frying

Peel the carrots, cut into small beautiful cubes and add to the pan with the onions.

diced carrots for soup

Fry everything together and add to the soup.

roasting vegetables for a dish

After frying, add thin vermicelli. Cook for another 15 minutes.

cooking chicken thigh soup

Taste the soup for the amount of salt and add more salt if necessary. Season with ground black pepper or other seasonings to your taste.

Finely chop the washed dill and add to the pan with the chicken thigh soup.

chopped green dill in soup

Cover the pan with a lid and let sit for ten to fifteen minutes.

ready portion of soup

To serve, place a chicken thigh on each plate and ladle in the soup. Garnish with dill or place half a hard-boiled egg in a plate.

Bon appetit!

The cooking time for chicken broth depends on the quality of the meat from which it is cooked.

If you cook the broth from chicken cut into pieces, then in 30-40 minutes it will be ready. There are several recipes for tasty and healthy chicken broth. Let's take a closer look at them.

CLEAR CHICKEN BROTH

We wash the chopped meat (500 g) under running water and let it drain
Place the meat in a small saucepan and fill it with water
As soon as the water boils, drain it and add new
Wait until the new water boils and reduce the heat to low
Periodically remove the foam and continue cooking
Peel the onion (50 g) and cut it into four parts
Cut the carrots (50 g) into large circles, and divide the celery (50 g) into sprigs
Place the vegetables in the broth 10 minutes after the water boils.
Cover the pan with a lid and cook for another 45 minutes
Before serving the broth, remove pieces of meat from it and separate them from the bones
Add finely chopped herbs, pepper and pieces of peeled meat

HOMEMADE CHICKEN BROTH

Wash the chicken and cut it into four pieces
Place the meat in a pan and fill it with water (1.5 liters)
Place the pan on the stove, bring to a boil and skim off the foam
Reduce heat to low and continue cooking
Peel carrots (50 g), onions (50 g), celery (30 g) and parsley root (30 g)
Cut them into large pieces and add to the broth when foam stops forming.
Then add spices: dry thyme, bay leaf, allspice and black pepper (to taste)
Cook over low heat for about another hour and add salt
Remove the meat from the broth and remove it from the bones
Remove the celery and parsley and cut the carrots even smaller
Place meat and carrots on plates
Pour in broth and serve

TIPS FOR PREPARING CHICKEN BROTH

The broth is prepared from naturally thawed meat. If you immerse undefrosted pieces of chicken meat in water, it will lose its taste and become cloudy.

In order for the broth to be transparent, it must be simmered over low heat. Intensive boiling for even 1 minute will make the broth more cloudy.

You can add a “golden” hue to your broth using sautéed carrots, added 2-3 minutes before the end of cooking. You can use turmeric instead of carrots. But, you need to be prepared for the fact that turmeric will not only color the broth a bright, beautiful color, but also slightly change its taste.

Broth can be made from any part of the chicken.

But the most delicious and aromatic is the one made from meat on the bone: thighs, wings and backbone.

The finished broth can be used to prepare delicious soups, sauces and main courses. Rice or vermicelli cooked in chicken broth turns out very tasty.

AVOCADO SOUP WITH CHICKEN BROTH

Wash the avocados (3 pcs.), remove the seeds and peel them
Squeeze the juice out of the lemon and peel the onion.
Using a fork, chop the avocado pulp and pour lemon juice over it.
Coarsely chop onion (1 pc.) and fry in vegetable oil with the addition of flour (1 tbsp. spoon)
Bring chicken broth (750 ml) to a boil and add fried onions to it
Boil for 2 minutes and add avocado pulp
Bring the broth to a boil and reduce heat
Cook for another 10 minutes and remove, pass the broth through a sieve
Grind the remaining mass and remove the fibers
Return the purified mass to the broth and pour in the cream (125 ml)
Salt, pepper and bring to a boil
Add a little olive oil (60 ml) and thinly sliced lemon to the soup
The soup is served hot with croutons and leeks added

Leg fillet – 6 pieces Tomato – 2 pieces Carrots – 1 piece Onions – 1 piece Garlic – 1 clove Vegetable oil – 1 tablespoon Sour cream – 2 tablespoons Chicken seasoning – 1 teaspoon / to taste Salt – 1 teaspoon

3Chicken broth with croutons

Ingredients

Chicken (breast, legs or wings) 1-2 kg.
Cold or cool water
Carrot 1 pc.
Salt, pepper to taste
White bread (loaf, roll or baguette)

Sequencing

Rinse the chicken and cover it with water. Fill with water and put on fire, and as soon as the broth boils, salt it. After this, you can add a little pepper if desired.
Peel the carrots and add them to the broth.
As soon as the broth is ready, strain it through cheesecloth (1-2 times).
Peel the crusts from the loaf and cut it into cubes. Then place them in the pan and wait until they brown.
Sprinkle the prepared broth with croutons and serve.

Chicken broth prepared according to such recipes can be used not only as an independent dish, but also as a base for other soups. For example, you can make chicken or potato soup. Chicken broth-based soups will go well with herbs, vegetables and croutons.

How and for how long to cook chicken in a pressure cooker until done?

Usually you can find young broiler chickens on sale, the meat of which cooks quite quickly, about 1 hour. The same cannot be said about homemade chicken, the meat of which is much tougher and takes longer to cook. Cooking time also depends on the age of the bird. The age of a bird can be determined by the bone on its chest (keel).

When the chicken broth has boiled and the foam has completely removed, the question arises: how long to cook the chicken after boiling. The answer depends on what part of the carcass is used to prepare the broth.

The breast, cut into pieces, is cooked for 20-25 minutes.

Chicken legs are cooked for about half an hour after boiling. And the wings take 5 minutes less to cook.

The cooking time for the thigh depends on the presence of the bone. If the bone is cut, i.e. The broth is prepared from thigh fillet, then this meat is prepared after boiling for 20 minutes. The thigh with the bone is cooked for 30-40 minutes.

A pressure cooker is a kitchen appliance that not only saves energy, but also helps to quickly achieve the result we need. At the same time, a pressure cooker preserves more nutrients in food than an oven or stove does.

Chicken and cooking gadgets

One of the best ways to bake juicy, tender, and delicious chicken is to brine it before cooking it. To make a high-quality saline solution, you will need half a cup of salt and half a cup of the best brown sugar. Dissolve salt and sugar in 4-5 liters of water. Submerge the chicken in the brine and immediately refrigerate. For example, chicken can be loaded with a slab so that it is completely submerged. Leave it in the brine for 3-12 hours. Before rinsing the chicken, rinse thoroughly with clean water and pat dry.

Prepare the chicken in the same way as described above.
Brown the meat in a frying pan on both sides
Pour olive oil (2 tablespoons) into the pressure cooker.
Place the chicken breast side up
Fill in the amount of water recommended by the manufacturer of your pressure cooker model
Place the pressure cooker on the stove and cover the top with a lid.
When the pressure reaches maximum, reduce the heat

After the time has expired, you need to turn off the stove and wait until the pressure in the pressure cooker drops naturally. You need to check the readiness of the chicken by checking the juice. If it is light, then the chicken is ready. If the meat is not yet ready, you can cover the pressure cooker again with a lid and cook for another 3-5 minutes.

Boiled chicken meat is the healthiest and most dietary product

But not everyone likes this dish. To ensure that the chicken does not turn out tasteless, it can be cooked not in clean water, but in vegetable broth. And if you want to further increase the taste of this meat, then add seasonings and spices to the broth.

Country-style chicken thighs

Another way to make light meals from the rest of the chicken is with a chicken and bread combination. The chicken breast piece is simply sliced bread with fresh green peppers, onions, lettuce, cucumbers, mustard and cracked pepper. You will get a delicious low fat, low fat, high protein meal. You can add fresh ingredients to your recipe according to your own imagination.

How long does it take to cook homemade country chicken after boiling until done?

Add special ingredients to marinade, brine, spices and sauces, you can taste the chicken and give it a variety of world flavor. Try Italian Chicken Chicken with fresh ground garlic, dried oregano, basil and thyme. You can get chicken after candy if you add coriander, turmeric, cardamom and bay leaf to the marinade. Thai chicken is made with coriander, lime juice, ginger, coconut milk and yellow pepper or chili.

Fill a large saucepan 2/3 full with water and add salt.
Place whole and cut chicken into it.
Bring water to a boil over high heat and reduce heat

RECIPE FOR CHICKEN IN WHITE SAUCE

Cut into thin strips the onion (1 head), parsley root (200 g) and carrots (1/2 pcs.)
Pour butter (2 tablespoons) into a high frying pan and heat it
Add chopped vegetables and chicken pieces (1 pc.)
Fry them for 4-5 minutes
Add hot water so that the chicken pieces are hidden under it
When the water boils, pour wine (1/2 cup) into it and add salt
Stir and cover with lid
Simmer over low heat until cooked (30 minutes - 1 hour)
Clean and cook champignons (5-7 pieces) in a small amount of water (5 minutes)
Cool them and chop the mushrooms, saving the broth
Heat flour (1 tbsp) in butter (3 tbsp) over medium heat
Add chicken broth and stir to desired consistency
The sauce should boil for 2-3 minutes
Add lemon juice and butter to it
Add the mushrooms and the broth obtained when cooking them
The sauce will be ready after 3-4 minutes of boiling
Place chicken pieces on a plate and pour sauce over them
As a side dish we use rice (1.5 cups) with herbs

Boiled chicken in a slow cooker

When it is larger at home, it is practical to cook chicken stew from chicken and cook the meat for small pieces.
You can also make a good broth from chicken skeletons, which is also used for cooking. It's wise to serve the dishes without the stews because they don't do much on the plate. Just a few ingredients and a pot chicken can be turned into a cookie wizard. Paprika chicken does not hide any secrets that the chefs keep under the lid. Just use a few modest cooking bites and the delicious smell of paprika-flavored aroma cooks almost alone. Cooking time for chicken depends on its size and age. The larger and older the chicken, the longer it needs to be cooked to achieve tender, tasty meat. This may take 60 - 90 minutes.

Broilers are sold to stores “plucked” and cleaned. After preliminary preparation, the meat of such chicken is cooked for 5-7 minutes. Then skim off the fatty foam and cook for another 30-40 minutes.

In fact, I dare say that if housewives compete in this discipline with professional chefs, they will win the entire line. I just want the atmosphere of a great kitchen. This is what made our grandmother so bad. And if this were not so, even the bank would work magically on the table. While there was something in him, he did not want to get up from the table.

How and how long to cook chicken for soup?

Paprika Chicken is a homey and enjoyable recipe. Good tip: Do you prefer recipes in book form? Check out my cookbook that can fit into your kitchen. This is for its distinctive taste and reassuring effects. But in order to heal, you need to know how to prepare it correctly.

If after this time the chicken meat can be easily pierced with a knife or fork, then the chicken is ready. If not, you need to continue cooking for a few more minutes. After the chicken is cooked, it should be left in the broth for another 10-15 minutes.

In order to bring homemade chicken to readiness, you will have to spend more time than when cooking store-bought broiler chicken. Readiness can occur in 1 – 3 hours. The cooking time depends on the size, age and veininess of the chicken.

HOMEMADE CHICKEN

Mix salt and pepper and rub the carcass
Place it in a mold and fill it with tomato ketchup (2 cups)
Cover with a lid and bake in the oven until done
Remove the finished chicken from the mold and drain the released juice.
Prepare a sauce from this juice and flour and pour it over the chicken.
Simmer for another 20 minutes until fully cooked

CHICKEN BREAST IN CREAMY SAUCE

Mix chopped garlic (1.5 teaspoons), ground pepper (½ teaspoon) and salt
Season chicken breasts (2 pieces) with this mixture and place them in a non-stick pan
Leave them there for 10 minutes
Mix flour (1 tablespoon) and cream (200 ml)
Add finely chopped onion to them
Bake the breasts in the oven for about 10 minutes
Then pour the sauce over them and bake for another 20 minutes.

The amount of cooking depends on the size of the pieces. The smaller they are, the faster you can cook the meat. After it is cooked, leave the chicken in the pan for another 10-15 minutes.

If you use a double boiler to cook chicken fillet, it will take you about half an hour. After which you need to turn off the device and let the meat cook for another 5-7 minutes.

The washed and seared chicken is placed in a pan.
There should be enough water in the pan to cover the carcass or its pieces
After the water with the chicken has just boiled, you need to remove the foam from it, otherwise the broth will not be transparent
Keep the pan on the fire without a lid until the water boils.
As soon as the boiling process has established itself, the foam has been removed, the pan with the chicken boiling in it can be covered with a lid and left over low heat.
The readiness of the chicken is checked by piercing its meat with a knife or fork. A knife or fork tines penetrate into already cooked chicken meat gently and easily

Even if you put chicken in a pot of boiling water, it will take some time before the water boils again
When the water boils along with the chicken, the process of cooking the carcass itself has begun. Now you need to remove the foam and close the pan with a lid.
Leave to simmer over low heat

How to make chicken broth

If you skipped straight to the recipe, I would still recommend you go back and read some of the tips and tricks written above.

Ingredients:

chicken – 1-1.5 kg;
onion – 1 head;
carrots – 1 piece;
celery – 1 stick;
parsley, dill - several branches each;
thyme – 2-3 sprigs or dried;
bay leaf – 1 piece;
peppercorns – 0.5 tsp;
salt – 1 tsp. without slide;
water – 4 liters.

How to cook correctly

Wash the chicken, check for temperament (inspect for feathers), and cut into large pieces. Put it in a saucepan. There we also put the onion, washed but in the husk, peeled medium carrots and celery cut into pieces. By the way, the stem can be replaced with greenery by adding it to the Garni bouquet.
Fill with water and place on the stove. As soon as the water heats up, foam begins to form, constantly remove it until all is removed. By this time the water will boil. We reduce it to the lowest possible level. Cook for two hours.
We arrange herbs, herbs and herbs into a bouquet - tie it with thread, wrap it in fabric.
30 minutes before the end of cooking, place the bouquet in the pan. Salt the broth.
Remove the chicken, vegetables and bouquet from the cooked broth. The chicken, of course, will be eaten. By the way, I also recommend eating carrots; I personally really like these carrots. And we throw away the onion, celery and bouquet Garni.
We filter the broth through layers of gauze and then use it for its intended purpose - prepare soup, evaporate for freezing, and so on.

In fact, despite the fact that this process is extended in time and may seem long, the active cooking phase is very short, and the recipe is simple. While it is cooking, you can do other things and only occasionally keep an eye on it so that it does not boil too much or remove the foam. The cooking process in a slow cooker is practically no different from that on the stove.

Bon appetit!

How long to cook chicken drumstick?

It's no secret that a carcass chopped into pieces cooks much faster than a whole one. If the parts have bones, then you need to cook the chicken for broth longer. However, meat with bones produces a richer broth for making soup.

This chicken meat is cooked at low boil for 30-45 minutes. If the boil is too active, chicken cannot be cooked, because... the broth will come out cloudy and unsightly. If the bird will be used for the first course, it can be boiled a little more to make it soft and juicy.

1Useful tips

To prepare a light broth, it is better to use chicken breast. If you want to make a more nutritious broth, it is best to use chicken legs, ribs and chicken wings.
Skim the foam constantly to prevent the broth from becoming cloudy.
To make the broth more nutritious and tasty, add peeled onions and carrots to the broth while cooking the chicken. After the chicken is boiled, you can remove the vegetables from the broth.
Cook the chicken over medium to low heat. Do not let the broth boil constantly.
To make the broth more transparent, strain it through cheesecloth 2 or 3 times.
The older the chicken, the more it needs to be cooked. So, it will take about 2 hours to cook an old chicken. Young chicken should cook for about 1 hour.

How and for how long to cook chicken in a pressure cooker until done?

On store shelves you can find chilled or frozen chicken carcasses. They can be ungutted, semi-gutted or gutted. Before you cook the chicken, you need to prepare it.

If you purchased frozen chicken, you must first defrost it. To do this, remove it from the freezer and transfer it to the refrigerator (3-6 degrees). It is also not recommended to defrost chicken in water. This will negatively affect the taste of the meat. In addition, the water will “take away” some of the nutrients even before the start of cooking.

Let me share a trick from my home kitchen. Don't throw away the fried chicken bones, pick them up and put them in the freezer. When this is enough, you can prepare a decoction of them. It won't be as strong as whole chicken, but it's great for cooking and you can be happy with the idea of recycling when nothing goes wrong.

Choose delicious recipes for juicy chicken thighs

For its delicate taste, low fat, protein, easily digestible chicken is popular in our country. In addition to the breast, we usually cook the thigh with or without skin. We buy chicken thighs, chilled or frozen. We get them from butcher shops, poultry stores and freezer stores at grocery stores. We buy smooth, pale pink, odorless meat.

The chicken with feathers is pre-plucked. Then the carcass must be singed. To do this, you need to wipe it with dry paper napkins and, holding the head or neck, bring the burner to the fire. This must be done very carefully so that the fat secreted by the chicken does not lead to the negative consequences of scorching.

Then you need to remove the giblets from the chicken. To do this, the intestines, stomach, lungs and heart are removed from it. The goiter is removed through a hole in the neck.

Thighs are a big help, but also fry, boil, perform, cook, bake, grill. Many people have thighs rather than breasts because they are not as dry. In order to fry the thighs, dried red peppers, curry, herbs, garlic, mushrooms, vegetables, bacon, potatoes, minced meat, rice, pasta, beans, beer - Chicken leg in beer batter go with them and wine.

The lower parts of the legs and wings up to the first joint must be removed. After such procedures, the carcass is washed and left to dry on a baking sheet. If the chicken is cooked in parts, then it is cut into portions.

Broiler pieces will cook in a pressure cooker in a quarter of an hour.

To cook chicken in a pressure cooker you need:

wash
cut into pieces
put in a pressure cooker
add spices and vegetables to it
to fill with water

Homemade or market chicken (young) will be cooked in 35 - 40 minutes. A middle-aged and active chicken will cook for about an hour, then check when done.

Can I cook frozen chicken and for how long?

If you need to quickly cook frozen chicken, you can use the microwave for this purpose. If you immediately start cooking frozen chicken, this will negatively affect its taste. To ensure that the chicken meat is not only tasty, but also tender, set the microwave oven to the “Defrost” mode and wait 1-2 minutes. You can replace the microwave with a double boiler or manganese dish.

Thawed chicken should be cooked in the same way as chilled chicken – 1-3 hours. Depending on age and weight.

WARM SALAD WITH CHICKEN AND GREEN BEANS

Boil green beans (500 g) in salted water for about 2 minutes
Defrost the chicken and cut the fillet into small strips (250 g)
Fry the meat in hot vegetable oil
Peel the pepper (1 pc.) from seeds and cut into strips
Add oil to the meat and fry peppers and onions in it (1 pc.)
Then add the beans and cook for another 5 minutes
Finely chop the garlic (3 cloves) and mix it with soy sauce (2 tablespoons)
Add the sauce to the pan, wait two minutes and remove the dish from the heat
This salad is served warm.

Of course, it is better to cook from defrosted meat. Well, what if you don’t have time to wait for the chicken to defrost?! Frozen chicken can be placed in boiling water. You just have to wait longer for it to boil, and it will take longer to cook. Add another 40-45 minutes to the usual cooking time for boiled chicken.

Thrifty housewives often have frozen chicken carcass in their freezer. This bird is perfect for making broth. The cooking time for frozen chicken largely depends on the age of the bird and its weight.

To prepare the broth, immediately place frozen chicken in a saucepan and bring the contents to a boil. Cook the broth at a low simmer. Total cooking time is increased by 15 minutes compared to similar fresh poultry.

What kind of water should I cook chicken in?

It is impossible to definitively answer the question of what kind of water to cook chicken in.

Since the meat can sometimes be dry, classic meats such as cuttings are often replaced with flesh. As for fitness enthusiasts, chicken should be a regular part of your daily diet. Chicken is cheap, common and easy to prepare. It is also a low-fat, high-protein flour that can be paired with other dishes. Perhaps, just so that the chicken does not come out to other family members soon, which can easily happen if you consume chicken every other day. There's only so much you can do with chicken sauces!

That's why we've put together 10 great tips and recipes to improve your chicken and make your dinner even more delicious. For a richer chicken biscuit flavor, mark and refrigerate for 24 hours before baking. The longer you leave the chicken in the marinade, the more intense the flavor will be. To make marinated chicken healthy for your body, use spice juice or chicken broth in the marinade instead of oil. Always refrigerate chicken in the refrigerator, even if you only plan to load it for 30 minutes.

Some housewives advise using cold water for this, others hot. But, in fact, it all depends on what will be prepared from such meat in the future.

If you are cooking chicken for salad, it is best to cook it in hot water. As practice shows, meat prepared in this way maximizes the taste of the dishes in which it is used.

Use spices with a distinctive taste and smell, like fresh grated lemon pie, ground pepper and fresh herbs, and add vinegar. This mixture adds distinct flavor and flavor to the chicken without the need to add fat. Fried chicken tastes great, but it can also be very thick if you use oil or frying oil. By using a Teflon frying pan, you eliminate the need for oil, butter, and other fats. Be sure to remove all visible grease from the chicken pieces before frying.

Add onion, green pepper and spices. As chicken is processed, it can gradually dry out and lose its flavor. Using a kitchen thermometer will tell you exactly when the chicken is cooked just right. Another way to tell if the chicken is already cooked is to punch the thickest part of the meat, and if the juices run consistently through the meat, the chicken is done. If you are sealing a whole chicken, it is best to handle it even with the skin on to avoid unnecessary drying. The skin helps maintain the juices and flavors inside the meat. You can easily remove the skin after baking.

And if you are preparing a rich broth from chicken, then it is best to cut the meat into pieces and add cold water.

There are two options:

Start cooking the chicken prepared for boiling in cold water
put it in boiling water

Cooking broth

Do you know how to make clear chicken broth? No? Then we will reveal this secret right now. To do this, you need to put the bay leaf, peppercorns and processed pieces of meat in a large saucepan, and then fill them with water, salt and add the unpeeled onions. In this composition, the ingredients should be brought to a boil, the resulting foam should be removed, the heat should be set to low, cover with a lid and cook for an hour. In this case, half an hour after the start of cooking, you need to add grated carrots to the broth.

After the meat becomes soft, remove the unpeeled onions from the pan and discard them. They did their job. The broth became as clear and aromatic as possible.

Five minutes before removing the soup from the stove, you need to put the dried homemade noodles into the pan. By the way, putting it in large quantities is highly not recommended. This is due to the fact that during heat treatment it can increase, transforming the first dish into an incomprehensible porridge.

How to cook chicken in a saucepan until cooked after boiling?

1. Wash lettuce (1 bunch) under running water2. Let the water drain and pick the leaves with your hands3. Melt butter in a frying pan (1 tbsp) and fry garlic chopped into plates (1 clove)4. Cut the chicken breast (300 g) into pieces (1x3 cm)5. Fry the meat in a frying pan with garlic until golden brown6.

Add more oil (1 tablespoon) and fry the second clove of garlic7. Cut bread (6 slices) into small cubes8. Fry it in a frying pan until golden brown. Place lettuce leaves, chicken breast, tomato cut into thin strips (1 piece)10. Dress the salad with Caesar dressing11. Place croutons and grated cheese on top

The microwave oven switches to maximum power mode and cooks the dish for 15 minutes.

BREWED CHICKEN WINGS

We wash the wings (850 g) and remove particles of feathers and other debris
We divide the wings into three parts at the joints
We remove the ends of the wings for subsequent preparation of the broth.
Sprinkle the remaining wings with pepper and fry on each side for 3-4 minutes.
Place the fried wings in a saucepan and add water (1/2 cup)
Peel and chop onions (2 pcs.), carrots (3 pcs.) and parsley root (90 g)
Fry vegetables in a frying pan for about 8 minutes
Add tomatoes (3 pcs.) and tomato paste (2-3 tablespoons) and increase the heating intensity
When the dressing sauce boils, pour it into the wings and cook for 10 minutes.
Turn off the heat and infuse the wings

At the same time, you can boil both thawed thighs and pre-marinated ones. The best marinade for chicken thighs is tomato juice with onions, salt and spices or sour cream and garlic sauce.

After the water with the thighs boils, the fire must be reduced to a minimum.

In a slow cooker, cook the thighs in the “Stew” mode for 30 minutes. In a double boiler for 30-40 minutes.

COUNTRY CHICKEN HIPS

Rub chicken thighs (4 pieces) with garlic, pepper and salt
Leave to soak for about 60 minutes
In a thick-walled frying pan, fry onion (1 piece) and garlic (2 cloves)
Place the thighs in the same pan and fry on each side for 5 minutes.
After which they need to be salted and sprinkled with pepper again.
Pour water (1 cup) into the pan, cover and simmer for about 30 minutes.
Add red onion (1 piece) and turn off the heat
Wait 5 minutes and remove from heat
You can serve thighs prepared this way with any side dish.

If you cook chicken breasts, then most likely they were bought in a store, already specially separated. This means that the breast is taken from a young, fast-cooking chicken. Therefore, the chicken breast will cook from 20 minutes to half an hour after boiling.

Chicken wings and legs are cooked quickly, no more than half an hour.

Chicken thighs in a slow cooker: recipe with photos

They are very easy to prepare and turn out very tasty. To cook chicken thighs in a slow cooker you need 950 grams of chicken thighs, one green apple, 20 grams of tomato ketchup, 20 grams of candied honey, 20 grams of mustard paste, 20 grams of liquid soy sauce, 100 grams of vegetable oil and salt. And so let’s get started, first, pour the oil into the multicooker pan and heat it in the “Baking” mode for ten minutes. Then we put the previously prepared chicken thighs into the oil and fry on one side for about fifteen minutes. Then turn it over, add salt, place the apple cut into slices on top and fry for another fifteen minutes. While our chicken thighs are roasting, let's prepare the sauce. To do this, mix soy sauce, honey, ketchup and mustard. After the chicken thighs are fried, pour the prepared sauce over them. And cook for another five minutes. Any side dish goes with chicken thighs. Well, the chicken thighs are ready in the slow cooker.

Chicken thighs with potatoes: recipe with photos

Chicken thighs with potatoes

Probably the most delicious dish that everyone likes. To prepare chicken thighs with potatoes you will need four medium chicken thighs, a clove of garlic, two kilograms of potatoes, mayonnaise, salt and spices to taste. Well, let's start cooking chicken thighs with potatoes. So first you need to marinate the chicken thighs in a sauce that consists of mayonnaise, garlic, salt and spices. Next, wash and peel the potatoes, then cut them into cubes. Next, take a baking sheet, grease it with oil and lay out the potatoes, and marinated chicken thighs on top. Before this, salt, pepper and mix the potatoes. And put it in the oven, preheated to 200 C for one hour. After the chicken thighs and potatoes are cooked, place them on a plate and you can sprinkle fresh herbs on top. Well, the chicken thighs and potatoes are ready.

Chicken thighs in a frying pan: recipe with photos

are aromatic and have a delicious taste. To cook chicken thighs in a frying pan you will need four large chicken thighs, three cloves of garlic, 20 grams of salt, 10 grams of ground black pepper, 100 grams of sunflower oil. And so let's start cooking chicken thighs in a frying pan. We wash the chicken thighs, trim off excess fat, rub with pepper and salt. And let it brew for five minutes. And we heat up the stove and put a frying pan and heat it in refined oil. And as soon as the oil begins to boil, add the marinated chicken thighs and do not cover with a lid, fry for about fifteen minutes over medium heat. Then turn it over and fry on the other side for another fifteen minutes. Sometimes we check to make sure the chicken thighs are not fried. Next, peel the garlic, cut it finely with a knife, or you can use a garlic clove. And then we put the garlic on top of each chicken thigh, let it simmer with the lid closed on low heat for about five minutes. Then turn it over to the other side and fry for another three minutes with the lid closed. Well, the chicken thighs in the frying pan are ready.

: recipe with photo

Stuffed chicken thighs

– a great appetizer for the holiday table. And so to prepare this dish we need 800 grams of chicken thighs, four cloves of garlic, 100 grams of grated cheese, 60 grams of vegetable oil, 15 grams of salt, ground black pepper. Well, let's start cooking stuffed chicken thighs. To do this, wash the chicken thighs, rub them with pepper and salt, and set them aside to soak a little. And we will start preparing the base for stuffed chicken thighs. Take a deep bowl and squeeze out the garlic, add grated cheese and mayonnaise, mix everything well. Next, we make a cut in each chicken thigh in the form of a pocket and stuff the resulting base there, then close it with wooden toothpicks. Take a baking sheet, grease it with oil and lay out the stuffed chicken thighs and place in a preheated oven at 180 C for about forty minutes. Stuffed chicken thighs can be served with any side dish. Well, the stuffed chicken thighs are ready.

How and how long to cook chicken in a slow cooker?

How to cook chicken in a saucepan until cooked after boiling?

Chicken is an excellent source of protein for every athlete.
If you add new flavors to a rich food, you will create a dish that will never be unpleasant and will remain an attractive part of your diet. Don't be afraid to experiment with different scents. Chicken can be combined with many ingredients and other dishes. He just wants a little imagination to breathe new life into his chicken. Paprika chicken is certainly not part of the typical spring diet, but since it is a classic recipe with characteristically defined flavors of individual raw materials, we can put it on the table at any time of the year and we don’t have to feel guilty about it.

In a slow cooker

A multicooker, just like a pressure cooker, preserves almost all the beneficial compounds in chicken meat. At the same time, cooking in a slow cooker is very simple and easy. Before cooking chicken in this kitchen appliance, remove fat and skin from chicken meat and rinse under running water.

Next, depending on the recipe and model of the multicooker, you need to load the ingredients and select the “Soup” or “Stew” mode. In order for the dish to turn out tasty and healthy, you need to periodically remove the foam from it.

It's just that at home sometimes we disagree on what is the best way to serve paprika chicken? They can be wonderful gnocchi, wide noodles, bread dumplings, steamed rice, tarachey in Hungary. Regardless, the addition of bell peppers to the creamy sauce is essential.