How to Cook Chicken

How to Bake Chicken

Baking is an oven-based method that is considered to be among the healthiest methods for cooking chicken.

1. Preheat oven to 350 degrees Fahrenheit.

2. Dredge chicken pieces in flour seasoned with salt and pepper.

3. Melt 1/2 cup butter in large baking pan in oven. Remove pan from oven; roll chicken in butter to evenly coat.

4. Arrange chicken, skin side down, in single layer in baking pan.

5. Bake chicken 50 to 60 minutes or until no longer pink in center, turning pieces over after 30 minutes.

How to Poach Chicken

Poaching is a technique that cooks chicken slowly and gently in a simmering, but not boiling, liquid that covers the food. The poaching liquid may be flavored or seasoned.

1. Mix ingredients for poaching liquid in large saucepan or stockpot.

2. Rinse chicken pieces and pat dry with paper towels; add to poaching liquid.

3. Bring the liquid to a boil over medium-high heat. Immediately reduce heat to low and cover.

4. Simmer 20 minutes or until chicken is no longer pink in center.

5. Remove chicken from liquid using tongs. Strain stock; refrigerate or freeze for another use.

How to Brown Chicken
Browning chicken is the first step in many recipes for cooking chicken.

1. Rinse chicken; pat dry with paper towels.
2. Heat oil in large skillet over medium heat.
3. Add chicken pieces to hot oil in a single layer without crowding.
4. Cook 8 to 10 minutes per side or until chicken is browned; remove with tongs. Repeat with remaining chicken pieces.
5. Continue with your chicken recipe of choice, baking, braising, or simmering the chicken accordingly until it is no longer pink in center.

How to Braise Chicken
Braising is a moist-heat cooking method used to tenderize tough cuts of meat. Chicken is normally browned first and then braised.

1. Rinse chicken; pat dry with paper towels.
2. Heat oil in heavy, large saucepan over medium-high heat.
3. Add chicken pieces to hot oil in a single layer without crowding.
4. Cook 8 to 10 minutes per side or until chicken is browned; remove with tongs. Repeat with remaining chicken pieces.
5. Add braising liquid and other ingredients per recipe to saucepan; bring to a boil over high heat.
6. Reduce heat to low; simmer, covered, about 15 minutes or as recipe directs.
7. Add chicken to ingredients in saucepan. Cover and simmer according to recipe directions, typically 40 to 45 minutes, until chicken is no longer pink in center.

How to Stir-Fry Chicken
Stir-frying quickly cooks bite-size pieces of chicken over very high heat in a small amount of oil.

1. Place uncooked boneless, skinless chicken on cutting board.
2. using a sharp knife, slice the chicken crosswise across the grain into 1/4-inch strips.
3. Heat wok or large skillet over high heat. (Test hot pan by adding drop of water to pan; if water sizzles, pan is sufficiently hot.)
4. Include 2 tablespoons oil to hot pan, swirling to coat all sides. Heat oil until hot about 30 seconds.
5. Add chicken to wok; briskly toss and stir chicken with wok utensil or wooden spoon, keeping chicken in constant motion, 3 to 5 minutes or until chicken is no longer pink in center.
6. Remove chicken; set aside and continue with recipe.

How to Saute Chicken
Sauteing, or pan-frying, is the technique of quickly cooking or browning food in a small amount of fat in a skillet.

1. Melt butter in large skillet over medium heat until foamy.
2. Include chicken to skillet in single layer; cook 6 to 8 minutes per side or until chicken is lightly browned.
3. Cover; reduce heat to low.
4. Cook 10 to 20 minutes, depending on type of chicken, or until chicken is tender and no longer pink in center.



How to Roast a Chicken
Roasting is a technique often performed in the broiler.

1. Preheat oven to 400 degrees Fahrenheit. Sprinkle chicken halves with salt and pepper.
2. Place chicken halves, skin side up, in single layer in large shallow baking pan. Brush chicken with butter.
3. Roast chicken, basting frequently with butter, 45 minutes or until chicken is tender.