How to cook chicken fillet. How and for how long can you cook chicken fillet?
When planning to prepare a meat salad, a hearty snack or a dietary dish, housewives often wonder how much to cook chicken fillet so that it reaches readiness, but does not turn into rubber. On average, this takes 30 minutes if the chicken fillet is boiled in the traditional way - in a pan. In addition, the meat turns out very tasty when using modern appliances such as a double boiler and a slow cooker. True, in this case it takes a little more time to obtain the desired result - about 40 minutes. The process of cooking chicken is quite simple, you just need to do everything correctly, without unnecessary haste.
How to boil chicken fillet in a saucepan?
Boiling chicken meat in the traditional way is not only simple and familiar, but also beneficial from a functional point of view. If we want to not only boil the product tasty, but also get a rich broth, then place the fillet in cold water. If you plan to use the component for preparing a salad, further baking or frying, put it in boiling water.
To cook chicken meat correctly and quickly, do the following:
- Wash the chilled or defrosted fillet under running water, removing any greasy films, and dry with towels.
Tip: To prevent slightly stale chicken fillet from turning into paper and acquiring an unpleasant aroma, drain it 5 minutes after the water boils. Next, the meat is poured with fresh boiling water and boiled in accordance with basic technical recommendations.
- Depending on the desired result, place the product either in cold water or in boiling water. In any case, the mass should boil. In this case, foam may be released, which we remove. Many housewives think that if the quality of the broth does not matter, the foam can be left alone. In fact, if you ignore this recommendation, it won’t turn out so tasty.
- Reduce the heat, the mass should only simmer slightly. Cover the pan with a lid to prevent the broth from evaporating. It is at the initial stage that salt, spices, and onions are added. These components highlight the taste of the meat. After 20 minutes, add the greens. After another 10 minutes the meat should be ready.
To make sure the component is ready, try to pierce it with a sharp knife. Does the tool penetrate the white meat easily and without obstruction? The meat is ready!
Parameters for cooking chicken fillet in a slow cooker and steamer
How long to cook chicken fillet in a slow cooker and steamer? 40 minutes. But that's not all there is to know. For getting good result It is recommended to familiarize yourself with the technology of manipulation.
- In a slow cooker. In this case, you can act in two ways. In the first approach, the work is carried out in the same way as with a pan standing on the stove. Only in this case the lid is not used or does not close completely. There is no need to reduce processing time. In the second approach, the lid is completely closed, but then all components, including additional ones, are initially placed together with the chicken in cold water. The mode you need to use is quite gentle - “Multi-cook”, “Soup” or “Stew”.
- In a steamer. It is with this approach that you can get the perfect chicken fillet for salad. To achieve this, before heat treatment, the meat should be marinated for 20-40 minutes in spices, salt, garlic, and herbs. You can add a little to this marinade lemon juice And vegetable oil, crushed mint leaves. Place the workpiece in a suitable bowl (preferably without holes, so that the juice does not leak out and the product does not dry out), fill the lower container with water. You can put peeled carrots or other vegetables next to the main component, this will give the meat additional flavor. The heat treatment time is 30-35 minutes. After the timer signal sounds, you should not immediately take out the product; it is better to leave it in the fragrant steam for another 5-7 minutes.
Sometimes, in order to save time, housewives try to boil an initially frozen product. This should not be done; it is better to spend a few minutes defrosting the component using cold water. Although, of course, it is better to bring the meat to the desired state by placing it in the refrigerator or at room temperature.
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Today there will be another delicious and very simple recipe that goes into the category of basic ones. Boiled chicken breast can be eaten as a dish on its own, or can be included in other dishes. Let me touch on terminology: today we will talk about boiled chicken fillet, which is obtained from the breast. I especially draw attention to this because I have met different interpretations these concepts.
Ingredients for boiled chicken fillet:
chicken fillet 250-300 gr.
one liter of water
salt, spices to taste
Preparation of boiled chicken fillet:
We will need a couple of pieces of chilled or defrosted fillet. To cook, boil a liter of water. It is necessary to have a lot of water so that the fillet cooks quickly and retains its taste and juiciness. Place chicken fillet directly into boiling water. Quickly bring the water to a boil, then reduce the heat and simmer the breasts for 15 minutes over low heat.
After 15 minutes, drain the water. Remove the breasts. If you want to eat them simply boiled, then cut them into pieces, add salt, add spices to taste and you can eat them. If you cooked chicken fillet for salad, then you need to cool it, and then you can cut it.
The breast cooked in this way retains its juiciness and flavor. I served this dish simply with chopped . Bon appetit!!!
Chicken fillet is one of the most common purchases in supermarkets and markets. Since this name is often given to meat separated from the bones, let’s immediately understand the concepts. Fillet is white meat, pectoral muscles without bones.
There are broiler and domestic chickens. The fillets of such birds vary in shape and quality.
Broilers are a meat breed. They do not lay eggs and arrive on the shelf at six to eight weeks of age. These chickens have larger breasts due to the influence of growth hormones that are added to the feed.
Regular breeds are not as large as broilers and their meat is tougher and more fibrous.
Now that we understand the origin of the breasts, let’s find out how long to cook chicken fillet of broilers and regular breeds.
The answer to many questions was given by specialists from the All-Russian Institute of Consumer Testing, who claim that more than half of store-bought poultry is infected with salmonella. To prevent the infection from causing you vomiting, diarrhea, severe complications or cramps, you need to cook the chicken fillet in a regular pan on the stove for at least thirty minutes. It is advisable to pre-treat this product with pepper and salt and keep it in the refrigerator for a while, covered.
The time required also applies to cooking in a double boiler. Some argue that white meat cooks faster in a steamer than in a regular pan on the stove because the temperature of the steam is higher and the product is processed under pressure. So how long should you cook chicken fillet in a double boiler in order to not only cook it, but also neutralize it from salmonella? Standard steamer programs last twenty minutes. But if you consider that these devices were developed in Europe, where the quality of products is controlled very strictly, in our conditions it is better to insure yourself with additional time. To do this, it is better to soak in the marinade for about thirty minutes, and then cook in a double boiler for twenty-five or thirty minutes. An extra ten minutes will never be unnecessary and will not ruin the product.
The meat of ordinary country chickens is tougher than that of broilers, so it takes longer to cook. No one can tell you exactly how many country chicken fillets there are, because they rarely cook them separately. Poultry is usually prepared whole for stock. Cooking time is more than an hour, but it all depends on what you cook in and with what intensity.
You can determine how long to cook chicken fillet by checking its tenderness with a fork every ten minutes after half an hour of cooking.
If you decide to bake white broiler meat, you must also adhere to the minimum cooking time frame. Preheat the oven to two hundred degrees and bake the pre-marinated breasts for at least half an hour over low heat. This is necessary to kill harmful bacteria. To keep it dry, you can put it in a thermal sleeve or in a bowl with a lid, preferably adding three tablespoons of water or broth.
If you decide to cook chicken in a frying pan, then you need to fry it for half an hour under a lid over low heat.
Chicken fillet is a dietary tender meat. If cooked correctly, it will not be dry or tough. We will look at several methods of cooking chicken in this article. Including in water, steamed, in a slow cooker. Each method has its own nuances regarding registration and preparation for the process.
First, choose your meat. It should have a delicate pinkish tint and be free of foreign odors. The fillet is a fairly dense part of the chicken carcass, so it should not fall apart and be easily divided along the fibers. You can buy fillets in the form of pieces, from which the skin and thin bone have already been removed. Or in the form of a whole breast, packaged in a single piece, which can be easily divided into two parts by cutting it off the bone. Wash the chicken fillet and cut it into pieces. During cooking, skim the foam from the surface of the water if you want to get a clear, clean broth. Many housewives drain the first broth. Do this if you also think that all the harmful elements get into the first water. Cover the pan with a lid during cooking, so the broth will boil less. If you plan to use boiled meat to make a salad, cool the product and let the water drain. The remaining broth can be used for other dishes, such as soups, borscht or stir-fries.Always rinse the meat with cool water and soak up the moisture with a towel before cooking. The average time required to cook chicken fillet is half an hour. You can check the degree of readiness of the meat using a knife. Pierce the fillet directly in the pan; if it is white and easily pierced, then consider the dish ready.
It is especially suitable for people who have chosen a difficult path for themselves. proper nutrition. This is the front part of the chicken carcass, many consider it the most useful.
There are several distinctive features chicken breast: White color, fibrous structure and a large number of protein, which is included in the composition.
This part of the chicken carcass is used in their menu by both professional athletes and ordinary people, preferably choosing dietary products for themselves.
In the process of eating pieces of chicken breast, a person receives the following minerals and trace elements: copper and manganese, cobalt and chromium, fluorine and zinc, sodium and magnesium, iodine and calcium, as well as vitamins B, A, C and H.
In modern realities, it is simply necessary to eat chicken meat at least 2 times a week in order to receive all the substances a person needs.
How to cook chicken breast
Once you have decided that this particular product is missing from your daily diet, you need to choose a method for preparing meat. Regular cooking is considered the most popular. But many beginners in the culinary business make a number of mistakes that lead to the fact that the chicken becomes tough and tasteless, and sometimes not at all edible.
Every novice cook should do some preparation before boiling a brisket.
Firstly, the meat must be prepared for cooking, and, Secondly, follow strict procedures:
You need to defrost chicken breasts slowly and gradually, so defrosting in the microwave is the worst option of all. You should also not use hot water, as it will simply wash away all the nutrients. It is best to leave the fillet on a plate at room temperature, and the defrosting process will occur naturally;
After this, pieces of meat at room temperature must be rinsed with cold water to remove all dirt and excess mucus;
If you are preparing a dietary version of the dish, then the skin must be removed, but you can cook with it. This will not affect the taste and quality of the meat. It’s just that for the broth it would be preferable to leave the chicken breast on the bone and with the skin, because this way it will turn out more rich and tasty;
Place the breasts in the pan. For salads, meat is boiled by first pouring it hot water, and for broths - cold. Simply thanks to hot water, all minerals and vitamins remain inside, because the protein denatures (collapses) and does not release them outside. And with the help of a cold one, you can boil the chicken, and all the substances will go into the soup. Next, simply cook the meat until done.
Chicken breasts can be cooked either in a regular saucepan or in multicookers or double boilers.
How long until chicken breast is done?
Of course, cooking time depends on the size of the piece of chicken, as well as how well the burners on your stove heat the pan. In most cases, the chicken will be ready within 30-40 minutes after boiling. Then it needs to stand and cool for a while, and then it can be eaten. If you want to have time to cook a chicken breast in the shortest possible time, then one little trick can help you: chop the fillet into pieces 2-4 centimeters wide. Due to the larger area of contact with hot water, shredded meat will cook much faster than whole breasts. You can also cut down on cooking time with another trick: simply cut the breast off the bone and remove the skin.
How to cook chicken breast: recipe No. 1
Thanks to this recipe we will get aromatic and appetizing chicken breast. For this we need a small set of ingredients: 2 chicken fillets, salt, spices, garlic and carrots.
The first step is to prepare the breasts. First, the meat needs to be defrosted and rinsed with water. If you didn't buy the fillet already cut, you'll have to do it yourself by separating the meat from the bones and removing the skin. Next, you need to make oblique cuts in the breasts along the entire length at a distance of 2-3 centimeters from each other. Rub spices and salt over the entire periphery of the breast, paying special attention to the “pockets”: they should be filled with spices.
Now peel the garlic and carrots. They need to be cut into slices 3-5 millimeters thick and a maximum of 2 centimeters long. We insert them into improvised “pockets” so that the pieces the carrots and garlic did not stick out and definitely did not fall out.
Pour warm water into a saucepan and put it on fire. Place the breasts there and cook for another 30-40 minutes after boiling. You can check the readiness of meat with one in a simple way: insert the edge of a knife or fork, if the tip goes in easily, then the fillet is ready. Let it cool and you can start eating.
How to cook chicken breast: recipe No. 2
Now let's talk about other ways to cook chicken breast, for example, cooking in a slow cooker. For this option, we also need 2 chicken fillets, but in addition we also need butter, sauce (in our case mustard) and spices.
Preparing the meat consists of the same steps as in the first recipe, except that we do not make any cuts, leaving the chicken breast in one piece. Next, we carefully rub it with spices and grease it with oil. In addition, pour a little oil into the multicooker bowl.
The next question is making the sauce. In our case, there will be a ready-made purchased option - mustard. Generously coat all sides of the fillet, and also add 2-3 tablespoons to the multicooker bowls with oil and mix them. Place the coated chicken fillets inside the device.
Next you need to start the multicooker. To do this, you need to select a mode if you have a multifunctional multicooker. It will use modes such as “baking”, “stewing” or “steaming”. Breasts often take about 40 minutes to cook, but you can check their doneness with a fork after 30 minutes. If they are still raw, steam them for an additional 15-20 minutes.
How to cook chicken breast: recipe No. 3
There is one more unusual way cooking chicken breast in the microwave. No specialized equipment is needed - just a deep plate and a lid.
We prepare the meat according to the plan we already know and rub spices into it. Place the chicken fillet in a deep plate and fill it with water so that it covers it completely. Add some salt to the water and add some more spices. Cover the top with a lid and put it in the microwave.
First, set the maximum power and in this mode “cook” the chicken breast fillet for 10-15 minutes, then set the medium power and “cook” for another 10 minutes. After this, we leave the meat directly in the microwave, without opening the lid, for another 10 minutes, so that it infuses and becomes juicier. After cooling, it can be eaten either separately or added to salads.
How to cook chicken breast: recipe No. 4
The last recipe will tell you how to cook broth based on chicken breast. For this we need onions, potatoes, carrots, spices and chicken breasts.
We prepare the meat in the standard way, peel the potatoes, potatoes and onions. Grind them, cutting them into cubes. Pour cold water into the pan and put chicken fillets and spices there. Don't forget to salt the water. Next, you need to bring the fillet to a boil and remove the foam.
Then you can add potatoes, carrots and onions. Cook everything together for another 20-30 minutes. The longer you cook chicken breasts, the richer the broth will be. After that, it cools for another 10 minutes and that’s it: the soup is ready!
The age of chicken meat is very easy to determine if you use a simple trick: the meat of a young chicken shrinks easily, while the meat of an old chicken is almost impossible to compress;
To carefully cut chicken meat from the bone, you need to move the knife in a direction perpendicular to the fibers of the meat;
It is best to cook the breast of an old chicken, cut in half, and a young one - in one piece;
It is better to soak old chicken fillet in milk, then it will be much more tender and tastier;
There is another way to cook dietary dishes In addition to cooking, this is baking. Many recipes for cooking can also be adapted for use in the oven.
According to the rules healthy eating Carbohydrates are needed as a side dish for the breast - the ideal option would be whole grain pasta with fried vegetables, rice or mixed vegetables.