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Boiled chicken in pieces. How to cook chicken to make a rich broth? How to cook chicken for different dishes

Separate pieces of chicken (legs, thighs, fillets, breast, wings, drumsticks, legs) are placed in boiling water and boiled for 30 minutes.
Village chicken soup is boiled in cold water for 2 hours or more. Boil broiler or chicken for 1 hour.

The readiness of the chicken is simply determined as follows: if the meat easily leaves the bones or the fillet is easily pierced with a fork, the chicken is cooked.

1. Chicken, if frozen, must be thawed before cooking. 2. Remove feathers from the chicken (if any) with tweezers. 3. Pour water into a saucepan - so that it covers the chicken with a couple of centimeters in reserve. If the chicken is cooked whole, you will need a large saucepan. 4. Salt water (for every liter of water, a teaspoon of salt). 5. Dip the chicken or chicken pieces into the pot. 6. Wait until it boils and, if foam forms after 3-5 minutes of cooking, remove it. 7. To taste, add onion, peeled carrots, garlic. 8. Cook the chicken in a saucepan for 30 minutes (if it is chicken pieces) to 2 hours ( whole chicken for broth).

The exact time to cook the chicken until tender

Chicken and whole chicken - 1 hour, old and country chicken - 2-6 hours. Legs, fillets, chicken legs, breast, wings - 20-25 minutes. Chicken offal: necks, hearts, stomachs, liver - 40 minutes.

How much to cook chicken for broth

Whole - 1.5-2 hours, village chicken - at least 2 hours, rooster - about 3 hours. Legs, fillets, chicken legs, breast, legs, wings will give a rich broth in 1 hour. diet broth cook for 40 minutes.

After boiling, you can add to the chicken peeled onions and carrots, pepper, salt, oregano, marjoram, rosemary, basil, Provencal herbs, 1-2 bay leaves.

When to salt chicken when cooking?

Salt the chicken at the beginning of cooking.

How much to roast chicken?

Fry the chicken for 20-30 minutes depending on the size chicken pieces and fire. More details at timefry.ru !.

What is the calorie content of chicken fillet?

How to cook chicken for soup?

For soup, boil the chicken in a large amount of water: for 1 part of chicken with bones, you will need 6 times more water (for example, for a chicken leg weighing 250 grams, 3 liters of water). Add salt at the beginning of cooking to make a rich broth.

Boiled chicken can be served as independent dish, then you can decorate the boiled chicken with spices and herbs, and serve with vegetables, sauces, cream.

Chicken and cooking gadgets

In a multicooker In a slow cooker, pour the whole chicken with cold water, salt, add spices, salt, and cook for 1 hour on the "Stew" mode. Cook individual pieces of chicken in a slow cooker for 30 minutes on the same mode.

In a double boiler

Cook individual pieces of chicken in a double boiler for 45 minutes. Whole chicken is not cooked in a double boiler due to its large size.

In a pressure cooker

A whole chicken in broth will be cooked in 20 minutes with the valve closed. Pieces of chicken in a pressure cooker will cook in 5 minutes under pressure.

In the microwave

Cook chicken pieces in the microwave for 20-25 minutes at maximum power (800-1000 W). In the middle of cooking, turn the chicken over.

Which chicken should you choose for cooking? For salads and main courses, tender meaty parts of chicken and chicken fillet.For soups and broths, it is necessary to choose rich parts with fat and skin, as an addition to them, they are perfect for broths and chicken bones... If the broth is to turn out to be dietary, then use only bones and a little meat.

How to cook chicken for different dishes

Fully cooked chicken is added to the shawarma, since then it is hardly subjected to heat treatment. In Caesar salad, the chicken can be fried in oil, but if you want to get diet salad, then boiled chicken fillet is suitable - boil it for 30 minutes. Cook chicken for broth for 1-2 hours.

What is the calorie content of chicken?

The calorie content of boiled chicken fillet is 110 kcal. The calorie content of chicken with skin is 160 kcal.

How to cook chicken for soup?

For soup, boil the chicken in a large amount of water: for 1 part of chicken with bones, you need 4 times more water (for example, for a leg weighing 250 grams, 1 liter of water). Add salt at the beginning of cooking to make a rich broth.

Clean the chicken from the remnants of feathers (if any), wash and dry with a towel.

How to serve boiled chicken?

Boiled chicken can be served as a separate dish, then you can decorate the boiled chicken with spices and herbs, and serve along with vegetables, sauce and cream.

What spices to add when cooking chicken?

After boiling, you can add peeled onions and carrots, pepper, salt, oregano, marjoram, rosemary, basil, and Provencal herbs to the chicken. At the end of cooking, you can put 1-2 bay leaves.

How to cook tough (old) chicken

Usually meat village chicken(especially the old one) is very tough and difficult to cook soft.

To soften it, you must marinate before cooking: grate with kefir or lemon juice, and leave in the refrigerator for 4-6 hours. Then cook tough chicken in the usual way for 2-3 hours.

Another option is to boil homemade chicken in a pressure cooker - in whole or in portions for 1 hour.

Chicken appetizer

Products Chicken breast - 2 pieces (about 500 grams) Fresh cucumber - 4 pieces Basil - leaves for decoration Pesto sauce - 2 tablespoons Mayonnaise - 6 tablespoons Freshly ground pepper - 1 teaspoon Salt - 1 teaspoon

How to make a cucumber chicken appetizer

1. Boil chicken: put in cold water and keep on fire for 30 minutes. Remove skin and bones, cut chicken meat into small pieces. 2. Add 6 tablespoons of mayonnaise, combine with two tablespoons of Pesto sauce, add a pinch of freshly ground pepper, salt, and mix well until smooth. 3. 4 fresh cucumber rinse and cut into slices of an elongated oval shape with a thickness of 0.5 centimeters, put them on a flat-bottomed plate and put a teaspoon of the resulting mixture of boiled chicken on each of them.

4. Rinse fresh basil under running water and place on top of each snack.

Chicken soup products and price 500 grams of chicken meat (good chicken legs, thighs) for 100 rubles, 1-2 medium carrots for 20 rubles, 1-2 heads of onions for 5 rubles, 3-5 pieces of potatoes for 10 rubles. (about 300 grams),

100-120 grams of vermicelli for 10 rubles,

spices and herbs to taste (20 rubles), water - 3 liters. Price: 180 rubles. for 6 large portions of chicken soup or 30 rubles. per serving. Cooking time for chicken soup is 1 hour 10 minutes.

Average price in Moscow for June 2018..

Cooking chicken soup

Boil the chicken in plenty of water. Put out from the pan and chop the boiled chicken finely, return to the broth. Add the sauteed onions and carrots to the saucepan. Add finely chopped potatoes and spices, cook for another 15 minutes. Add noodles and cook for another 5 minutes.

How to choose a delicious chicken

If the chicken is pale or sticky, it is possible that the chicken was sick and was being treated with antibiotics. If the breast is enlarged, and the legs are disproportionately short, most likely the bird was fed hormonal substances.

A healthy chicken should have light pink or white meat, thin and delicate skin, and small scales on its legs. The most delicious meat is from a young chicken. Knock on the breast: if the bone is tough and hard, the chicken is most likely old, in young hens the bone is softly springy.

It is better to buy chilled poultry - then this is the cleanest and healthiest meat. In frozen chicken meat far less nutrients.

How to cut a chicken properly

The first way 1. Wash the chicken in cool water, put it back up on a cutting board, make a cut along the ridge with a sharp large knife, cut to the bone. 2. At the junction of the ham with the ridge, cut the meat on both sides. 3.

Turn the chicken carcass, make a deep cut around the thigh so that the thigh bone becomes visible, twist the ham and cut it between the bone and the carcass. Repeat the same with the second ham. 4.

Make incisions on both sides of the breast and separate the meat slightly, cut the breast bones, remove the breast bone. 5. Cut off the wings and breast from the skeleton, making an incision from the tail to the neck. 6. Cut the wings off the breast so that a third of the breast remains on the wings. 7.

Cut off the tips of the wings (can be used for broth) 8. Cut the hams in two, making an incision where the thigh meets the lower leg.

Second way

1. Start cutting the chicken from the tail along the ridge. 2. Place the carcass upright, stick a knife into the cut just made, pressing down on it to make the cut straight down the spine. 3. Place the chicken breast-side down, open along the cut. 4. Place the chicken upright, cut the front bone. 5. Put half of the chicken with the leg up, pull the ham and cut off at the point of attachment to the breast. Repeat with the second half of the carcass. 6. On the legs, find a thin white strip at the junction of the leg and thigh, cut in this place, dividing the ham into two parts.

Boiled chicken sauce

Products Walnuts - 2 tablespoons Prunes - 2 handfuls Mayonnaise or sour cream - 2 rounded tablespoons Pomegranate sauce - 3 tablespoons Sugar - half a teaspoon Salt - quarter teaspoon Chicken broth - 7 tablespoons

Cooking boiled chicken sauce

1. Chop or chop the nuts with a hammer through a towel. 2. Chop the prunes. 3. Mix mayonnaise / sour cream, pomegranate sauce, sugar and salt; mix well 4. Add chopped nuts and prunes. 5. Pour in chicken broth, mix well.

How to cook chicken and potatoes

Products
For 2 servings Chicken - 2 legs, 600-700 grams Water - 2 liters Potatoes - 6-8 medium tubers (about 600 grams) Carrots - 1 piece Onion - 1 piece Dill, green onions - a few sprigs Salt and peppercorns - to taste

How to cook chicken and potatoes

1. Put the chicken in a saucepan, cover with water and put on fire. 2. While the water is boiling, peel the onion, peel the carrots and chop finely. 3. When the water boils, follow the foam: it must be collected and removed from the pan. 4. Put the onion in the broth, add salt and pepper, cook under a lid over low heat for 30 minutes. 5. While the chicken is boiling, peel the potatoes and chop coarsely. 6. Add potatoes to chicken, cook for another 15 minutes, then insist for 10 minutes. Remove the onion from the pan. 7. Serve with the chicken separate from the potatoes. Sprinkle the potatoes with chopped herbs. Serve the broth separately or prepare a gravy based on it. The dish can be served as a soup for lunch.

How to cook chicken aspic

Products Chicken fillet - 2 pieces (or chicken thighs- 3 pieces) Water - 1.3 liters Instant gelatin - 30 grams Chili - 1 head Carrots - 1 piece Garlic - 3 prongs Salt - 1 teaspoon Black peppercorns - 10 pieces Bay leaf - 2 pieces

How to cook chicken aspic

1. Chicken pieces, if frozen, defrost; wash. 2. Pour water into a saucepan and put on fire. 3. Put the chicken in boiled water, cook until tender for 30 minutes. 4. As soon as the water boils, drain and replace with fresh water (1.3 liters). 5. Add half a teaspoon of salt to the water. 6. Peel and wash onions and carrots. 7. Place the onions and carrots in the broth. 8. Peel the garlic and chop finely, add to the broth. 9. Add pepper and bay leaves. 10. Boil the chicken fillet for 20 minutes, put out of the broth and cool. 11. Strain the broth, then add gelatin and mix. 12. Cut the chicken into small pieces. 13. Remove the onion, cut the carrots into thin rings. 14. Put the chicken and carrots in molds, mix, cool slightly and refrigerate for 4 hours.

Source: https://www.timeboil.ru/meat/chicken/

Chicken meat in salads or main courses: how to cook chicken so that the meat turns out to be tender and tasty

Chicken is a very common food item. There are several reasons: cheapness, low calorie content, and just a pleasant taste. Boiled chicken is low in calories.

All parts, except for bones (of which there are not many), can be used for food, that is, the product is practically waste-free. However, for all its simplicity, chicken requires attention when cooking, in particular boiling.

Calorie content and nutritional value

A chicken carcass is usually cut into several parts - legs (thighs, drumsticks), wings, back and breast. Whole chicken is suitable for cooking.

If you want the broth to be transparent, then it is best to take the breast or back. For more rich broths, chicken legs and wings are suitable. Chicken giblets also go well, the soup on such a broth will be strong and fatty.

Calorie content different parts also differs.

Part of a chicken carcass	Calorie content, kcal / 100 g	Fat, g	Proteins, g	Carbohydrates, g
Breast	137	1,8	29,8	0,5
Shin	158	5,6	27,0	0
Hips	185	11,0	21,3	0,1
Wings	186	12,2	19,2	0,0
Soup set (back, tail)	181	12,6	16,5	0,4
Liver	166	6,2	25,9	2,0
A heart	182	10,9	20,0	1,1
Stomachs	114	4,2	18,2	0,6
Chicken (whole)	170	7,4	25,2	0,0

How to prepare chicken for boiling

Before boiling the carcass, you need to look in what condition it is: frozen, chilled or fresh.

Frozen chicken must be thawed. It is best to do this naturally, without using a microwave oven or placing under warm water, from this the carcass will defrost unevenly.

After defrosting, rinse the bird with cool water, remove the remaining entrails, frozen blood. Also inspect the skin to see if there are any remaining feathers, dried skin. They should also be removed.

With chilled and fresh chicken, everything is done as with thawed, fresh one must be singed before cooking and rinsed again with cool water.

Before cooking, it is better to dry the carcass a little from excess liquid. Tuck the legs into the cut of the skin on the abdomen, if the chicken is cooked whole or the carcass is chopped into pieces. The latter option works best if the bird is old or flawed.

How to cook whole chicken properly

If the chicken is cooked in broth, then this is done as follows:

The prepared carcass is poured with cold water and placed on the stove.
Bring the water to a boil, remove the foam with a slotted spoon.
Add salt, pepper, onion and carrot.
Reduce the fire and cook until tender.

For delicious boiled chicken, this is done a little differently:

Chicken carcass is placed in boiling water.
Bring to a boil.
Salt is added to taste.
Reduce heat and cook until tender.

Another delicious recipe chicken broth with offal:

Prepared chicken carcass and well-washed heart, liver and stomach are placed in a saucepan.
Pour cold water and put on fire.
Cover the saucepan and bring to a boil.
The resulting foam is removed with a slotted spoon.
Reduce the fire and leave to cook until tender.

How many minutes do you cook the chicken until tender?

Chicken cooking time depends on its quality, age and integrity.

A whole chicken carcass is boiled 25-30 minutes after boiling water. Since the meat is young, it cooks much faster.

The old chicken is cooked for about 3 hours. Broiler house - about 1.5 hours, this is due to the fact that it is large. Domestic bird cooks for 1.5-2 hours due to the fact that its meat is tougher, but a thicker and more rich broth is obtained from it.

Parts of the chicken are, of course, cooked faster than the whole carcass. The fillet will be ready in 30-40 minutes. The readiness of the thigh and lower leg can be checked after 30-35 minutes. And the wings are boiled even faster - 20-25 minutes.

How to cook in a slow cooker

In a slow cooker, chicken can be cooked either whole or chopped into pieces.

Whole Carcass Recipe:

Prepare a chicken carcass.
Put it in a multicooker bowl and pour cold water over it.
Set the "Cooking" mode for 50 minutes.
Watch the cooking periodically.
10 minutes before the end of the cooking time, add salt, pepper, bay leaf to the broth.

Shredded Chicken Recipe:

Chop the carcass into pieces.
Place in a bowl and cover with cold water.
Set the cooking mode for 40 minutes.
Monitor the preparation.
5-10 minutes before the end of the cooking time, add pepper, salt, bay leaf to the broth.

In the microwave

Place the chopped chicken carcass in a microwave-safe container.
Fill with cold water and close the lid.
Some microwave ovens have functions with ready-made recipes.
In this case, you just need to select the appropriate option and install it.
If the microwave is simple, without additional functions, then you need to set the maximum power and cooking time - 40 minutes.
Then, before the end of the cooking time (5-10 minutes), add salt, pepper, bay leaf to the broth.

How to steam chicken

To cook in this way, you will need a steamer or a grid in a multicooker.

Cut the carcass into pieces and salt.
Pour cold water into a bowl or saucepan.
Put the chicken on the wire rack.
Put the pot on gas. If you are boiling in a multicooker, you need to set the “steaming” mode for 35 minutes.
Make sure that all the water does not evaporate. Cook for 35-40 minutes.

Such a dish is considered dietary and most suitable for proper nutrition.

How to cook in a pressure cooker

Grate the prepared chicken carcass with salt.
Put it in a pressure cooker.
Add a little water, you do not need a large amount, as the chicken itself will emit required amount liquids.
Close with a lid, put on the stove.
Monitor pressure. As soon as it reaches the maximum level, you need to turn down the fire.
Leave to cook for 25-30 minutes.
After the end of the time, remove the pan from the heat, wait for the pressure to drop, open and check readiness.

If clear juice is released when the thigh is punctured, the chicken is ready to eat. If the juice is reddish, close the lid again and put it on the fire for another 3-5 minutes.

For soup

It is better to choose young or soup chicken for soup. Homemade chicken is also suitable for a nice broth color.

Put the prepared chicken in a saucepan and cover with cold water.
Bring water to a boil.
Drain the foamy water from the pan and fill with clean cold water. Put on fire again.
After boiling, remove the foam that appears and reduce the heat.
Add salt and pepper.
Cook until tender. Strain the broth, cut the carcass.

Another way to boil chicken broth with an egg is shown in the video.

How to cook chicken fillets for salad

For the preparation of salads, boiled chicken fillet is most often required. And the resulting broth can also be used for soup and just like that.

Wash the chicken fillet.
Put it in a saucepan and cover with cold water.
Put on fire and bring to a boil.
Salt and reduce heat.
Cook until tender, 25-30 minutes.

How to cut a carcass for cooking into parts: legs, wings, thigh, drumstick

Before cooking, the chicken is cut. First, the carcass is prepared as described above. Then the last joint of the wing and the tips of the legs are cut off, nothing else is needed if the carcass is cooked whole.

If the carcass needs to be cut, the legs are separated, cutting at the joint into the drumstick and thigh. Next, the wings are cut off. The breast and back are separated by cutting at the sides and near the throat.

You can also cut the breast into fillets and bones yourself. For this, the skin is first removed from the breast. Then, with a sharp knife, the pulp is separated from the sternum and ribs.

Can I cook frozen chicken

It is not advisable to cook non-thawed chicken, since all the bacteria will remain with it and go into the broth. In addition, the broth will be cloudy. Possible deterioration taste... Such a carcass will cook much longer. Therefore, it is better to thaw and boil an already thawed carcass.

How to store boiled chicken

After boiling the chicken, pieces that are not eaten right away are often left. They are best stored in broth. So they will not dry out and wind up. You can use special containers for storage in the refrigerator. They are closed with a lid, which also prevents drying out.

As a last resort, if it is not possible to store, as indicated above, the leftovers are folded on a plate and put into a bag. This method is not advisable, as the meat can sweat and suffocate. You do not need to put boiled chicken in the freezer. There it is frozen and the taste deteriorates.

It is better to reheat in the same broth or in the microwave.

Chicken meat is very healthy for any adult. It and broths are recommended after operations and illnesses. This means that even doctors believe this product safe. But you need to buy poultry from trusted producers and farmers.

Source: https://HozHack.ru/kak-varit-kuritsu.html

How to cook chicken

Not so long ago, poultry meat was considered a dietary product, as well as a dish that was served on the table for the holidays.

Now chicken meat is available to all segments of the population. It is fried, baked, stewed, grilled. But most often they are used to prepare first courses.

But in order for a soup or regular broth to turn out delicious, the chicken must be cooked correctly.

How to prepare chicken for boiling

Chickens come to store shelves chilled or frozen. They can be gutted, semi-gutted, or gutted.

Therefore, before you start cooking, you need to prepare the chicken.

First, they defrost it. This is done in the refrigerator at 3-6 ° C or at room temperature... Some housewives defrost the carcass in water. But this is not recommended, as the meat is heavily saturated with liquid, which impairs its taste. And also many useful substances come out of it into the water.
If the chicken got feathers, then it is plucked.
Then the carcass is singed. To do this, wipe it dry with paper napkins, stretch it over a gas burner, taking it by the head or neck and by the legs. Singing must be done very quickly so that subcutaneous fat does not begin to melt, because it has low temperature melting and melts quickly when heated.
The chicken is gutted, removing the intestines, stomach, heart, lungs. The goiter is pulled through a hole in the neck.
Byproducts are processed in this way: blood clots are removed from the heart, the gallbladder and nearby green pieces of tissue are separated from the liver, as they will taste bitter. The stomach is cut in half, unfold, its contents are shaken out, and then the inner thick membrane is removed, which lends itself well.
At the carcass, the lower parts of the legs are cut off, and the wings are shortened to the first joint.
The chicken is washed in cold water and placed on a baking sheet to dry.
If the carcass is cooked whole, then it is molded for compactness. To do this, the legs are tucked into a pocket - an incision on the abdomen.
If the chicken is defective or old, then it is cut into portions.

How to cook chicken properly

Many housewives are interested in the question: in what water should the carcass be put for cooking.

In fact, you need to proceed from the purpose for which chicken is cooked.

If the chicken is boiled for salad or as a snack, then the carcass is dipped in hot water. With this method of cooking, the maximum amount of nutrients will remain in the meat.

And if you need rich and delicious broth , then the chicken carcass or chicken meat cut into pieces is poured with cold water.

How to boil whole chicken for delicious meat

The carcass, tucked into the pocket, is placed in hot water.
Bring to a boil.
Remove foam with a slotted spoon.
Put salt, onions, carrots.
Make very low heat and cook until tender. Chickens are boiled for 25-30 minutes, chickens - 1 hour, old chickens - about 3 hours.
The readiness of the meat is checked with a fork, sticking it into the thick part of the leg.

How to cook chopped chicken (in Uzbek) for delicious meat

The prepared carcass is cut into several parts and salted.
Put finely chopped in a saucepan onion and black pepper.
Pour 3 liters of water and bring to a boil.
Dropped the chicken pieces.
The emerging foam is removed.
Cook with a low boil (chicken - 40 minutes, chicken - 1.5 hours).
At the end of cooking, put herbs and bay leaves.
Take out the meat, cool it and serve it to the table.

How to cook chicken for broth (soup)

Method 1

The carcass is cut into pieces.
Place in a saucepan and cover with cold water.
Leave for 30 minutes in a cool place so that the meat juice is released into the water.
Put on fire and bring to a boil without covering.
Remove foam.
Close with a lid.
Cook with a low boil for 1-2 hours (it all depends on the age of the chicken). In the middle of cooking, chopped roots are added to the broth, and at the end - salt.
The broth is filtered through several layers of gauze.

Method 2

Prepared chicken has legs tucked into a pocket.
The liver, stomach, heart are washed.
The carcass and offal are placed in a saucepan and poured over with cold water.
Cover and bring to a boil.
Remove foam.
Reduce heat, add salt and cook until tender.
The meat is transferred to another pan, and the broth is filtered.

Method 3

Chicken bones are placed in a saucepan. They spread the chicken whole or chopped into pieces.
Pour in cold water.
Cover with a lid and bring to a boil over low heat.
Cook for 30 minutes.
Remove all foam with a slotted spoon.
Continue cooking the bones for 2-3 hours, and the meat until tender.
The chicken and bones are taken out, and the broth is filtered.

It is very simple to distinguish an “aged” carcass from a young one: the breast bone of an old hen is hard, and of a young hen it is easy to compress.
In a rooster, the skin is bluish and thin, while in a hen it is white and much thicker.
Do not wash a well-fed chicken carcass in hot water. This makes her taste worse.
To boiled chicken it turned out delicious, it is taken out of the broth, salted, put in a saucepan and covered with a lid.
When boiling the chicken, water is poured immediately in full. If you add it during cooking, the broth will become tasteless. Also, you can not add in portions and salt.
If chicken is boiled for broth, then the meat is cut into small pieces, and the bones are crushed.
All spices are added to the water at the end of cooking.
The broth should not be boiled at a high boil. From this it becomes cloudy and greasy.
To make it transparent, it is imperative to remove the foam with a slotted spoon.
To clarify the broth, the chicken bones are poured with salt water (1 teaspoon of salt is taken in an incomplete glass of water) and put into the refrigerator for an hour and a half. Half an hour before the end of cooking, this liquid (pull) is poured into the broth and brought to a boil over high heat. Then the flame is reduced. When the broth is cooked, it is filtered.
To prevent it from becoming cloudy when reheated, it is heated over low heat and the lid is not tightly closed. Do not bring to a boil.

Source: http://OnWomen.ru/kak-varit-kuricu.html

How to cook chicken

Boiled chicken is valuable dietary product, which is quickly and easily absorbed by the body. By including such a dish in his menu, each person allows his body to be saturated with useful substances, vitamins, minerals and trace elements. The product is also useful for athletes due to the fact that it contains 22% protein, while the minimum amount of fat is only 10%.

Boiled chicken has a small amount of calories - only 135 for every 100 grams. It is for this reason that chicken is included in many dietary programs to combat extra pounds.

Cooking time

Often recipes suggest boiling chicken until cooked, and no specific time is indicated. It is not easy to decide on a specific cooking time, especially for a beginner. So, to boil chicken you need to spend:

50-60 minutes - for homemade chicken;
15 minutes - for a boneless sirloin;
25-30 minutes - brooding chickens;
40 minutes - boil broiler;
3 hours - for cooking old chicken.

Cooking time may vary - it all depends on the size of the carcass. The “age” of the chicken also matters, whether the meat was frozen prior to cooking or whether fresh food is used. You can determine readiness as follows: if the fork easily enters the carcass, light juice is released when piercing, the meat is ready to eat.

How to boil chicken correctly?

Frozen

Ingredients:

Chicken;
Black pepper (not ground);
Carrot;
Bay leaf and 1-2 cloves of garlic.

The frozen chicken should be placed in the microwave to defrost for a few minutes. From time to time, the carcass needs to be turned over so that it defrosts evenly. A double boiler can be used instead of an oven.
After the meat is defrosted, you will need to take it out and rinse it well.
After that, you need to pour water into the pan, place the carcass in it.
After boiling, the water must be drained, pour clean.
Salt is added to the water, after which you need to cook the chicken for the allotted time over low heat.
During the boiling of the broth, foam will appear, it must be removed with a slotted spoon.
To make the broth fragrant and rich, you can add pepper, bay leaves, garlic, onions, carrots to the water during cooking. You do not need to cut or grind anything.
As soon as the meat can be pierced with a fork, it is cooked.
If a multicooker is used for cooking, cooks recommend placing not a whole chicken in the device, but only a part of it. In the stewing mode, they will cook for about 30-40 minutes. The meat will be aromatic, juicy and tasty.

In the microwave

The frozen carcass must be completely thawed before cooking. All entrails are removed, and the chicken itself is washed thoroughly under running water. For cooking low-calorie meals you need to remove the skin from the carcass.
It is necessary to tie the wings and legs to the carcass. If you do not need to cook the whole product, you can cut it into pieces.
Salt and pepper the product to taste.
Place the carcass breast-side down in a special deep dish, fill it with water. The water should completely cover the meat.
Place the container in the microwave, set the maximum power. The liquid should boil. This will take about 4 minutes. After that, you need to drain the first water, pour in clean water.
You need to cook the chicken at maximum power, turn the carcass over every 10 minutes for even cooking. Each time you can check the readiness by piercing the carcass with a fork.
The finished product should not be removed from the broth immediately. It should remain in the water for another 10 minutes.

When purchasing homemade chicken, you will need to determine its age. It shouldn't be too old. This can be done along the tip of the sternum and beak. In a young hen, they bend quite easily, while in old ones they become tough.

Boiled chicken with vegetables in milk sauce

You need to stock up:

145 grams of chicken;
60 grams of carrots;
60 grams of turnips;
5 grams of celery;
20 grams of fresh peas;
15 grams of celery stalks;
milk (50 g).

We prepare the dish like this:

Boil the bird in salted water along with carrots and turnips, which are pre-cut into cubes. Add celery sprigs to the broth.
Peas and chopped celery stalks are cooked separately in salted water.
Milk sauce is prepared in milk with the addition of half of the broth
When serving, you will need to put the poultry and vegetables on a dish, pour with milk sauce.

Dear readers, I welcome you to the site In My Home! Chicken meat is considered one of the easiest to prepare. Therefore, it is not surprising that it is an integral part of huge amount recipes and takes its rightful place in the menu of every family.

However, for those who are not yet very experienced in cooking, the question of how much chicken is cooked can be a challenge: is it worth it to cook the whole bird or is it better to cut it into pieces? Does the cooking time of the wings differ from the breast?

I propose to carefully understand everything together and find out how to cook chicken correctly.

How to cook

This meat is most often cooked in order to prepare broth from it, which can then be used both independently and as a basis for various soups or jellied meat.

Experienced housewives know that a raw carcass can be put in both cold and already boiling water.

If you are cooking chicken for a rich broth, then I advise you to place it in still cold water. In order for boiled meat to turn out delicious and can be used as an independent dish, it is better to put it in boiling water, because the nutrients from the chicken will not have time to get into the water and will remain in the meat.

Cooking in a saucepan

Let's take a closer look at the cooking process.

First, the bird should be rinsed well under running water, scorched if necessary, and placed in a suitable saucepan.
Pour enough water into the container so that the carcass is completely covered with it.
Then wait until it boils and remove the resulting foam with a slotted spoon: this is how your broth turned out to be transparent.
After the water has boiled, you can turn down the heat and leave the bird to simmer under the lid.

To determine the readiness of chicken, it must be periodically pierced with a knife or fork. If you feel that metal penetrates the meat easily, then your dish is ready.

Note that boiling chicken is not like boiling eggs when the cooking time is known to the minute. The cooking time is individual and depends on the size of the piece, as well as on its characteristics.

For example, it can depend on the age of the hen, whether it is domestic or from the store, and even what it was fed with. The younger the bird, the faster it cooks and the softer its meat.

Older, rustic hens are more suitable for broths, and although their meat is tougher, the broth from them turns out to be rich and rich in flavor.

In order to make your dish more interesting, I recommend putting in the pan not only poultry, but also various vegetables and spices: carrots, onions, black pepper in grains, celery. In addition, the broth should be seasoned with salt and pepper.

Cooking in a pressure cooker

Chicken can be cooked not only in a regular saucepan, but also in a pressure cooker, which, as the name implies, is designed to significantly reduce the cooking time.

In order to make chicken meat in it, you need:

rinse the bird thoroughly;
cut the carcass into smaller pieces;
place meat in a pressure cooker;
add vegetables and spices that you like;
pour enough water.

Poultry that has already been cut into pieces may take about 15 minutes to cook.

In order to cook a whole chicken carcass, it takes about half an hour.

Young chicken is cooked for an average of 40 minutes.

Cooking in a slow cooker

No less popular now is the use of a multicooker in the kitchen, a modern and more functional version of a pressure cooker, which can significantly reduce the cooking time of many dishes.

If you decide to cook chicken in a slow cooker, then you should choose the "baking" or "stewing" mode.

It is better to cut the carcass into pieces before placing it in the cooking apparatus. This will significantly reduce the cooking time - down to half an hour, while the whole chicken can be cooked for about an hour.

Do not forget to add salt, spices and vegetables in order to get a complete and tasty dish.

Whole chicken

If you cook chicken without cutting it up, then prepare yourself for the fact that you will need more time for this than for a carcass, cut into pieces.

The minutes should be started only after the water has completely boiled and the foam has been removed. It is better to cook over low heat - this way the water will boil off more slowly, and the poultry will boil better.

The whole carcass is cooked for about one to one and a half hours. Therefore, it is worth checking its actual readiness after one hour.

Broiler

A broiler is a special type of chicken, which is a chicken raised specifically for meat, so the chicken is larger than normal and cooks faster. If you want to boil a whole broiler, it can take anywhere from thirty minutes to an hour. When boiling a broiler, you also need to add spices, salt, pepper, bay leaves and those vegetables that you like to use in soups into the water.

How much to cook cut chicken

If I need just boiled meat, and not broth, then I prefer to cook the carcass already cut into the breast, thighs, fillets and wings.

By the way, on our site there is a detailed material on how to butcher a chicken.

In this case, it takes me about 20-30 minutes to cook this dish after the water starts to boil.

Of course, this time depends on each specific case - the actual readiness should be checked with a knife or fork.

It takes twenty minutes to half an hour to cook the shins and thighs.

It should take no more than 30 minutes to cook the breast after boiling the water.

Chicken soup

It will take about half an hour to cook the chicken for the soup. It is better to cut it into separate pieces in advance, so as not only to speed up the preparation, but also to make the dish completely ready for use.

Place the chicken in a saucepan, fill it with water and put it on fire. After the water has boiled for 15 minutes, add the traditional soup set to it: roasted onions, carrots and celery, potatoes cut into small wedges, salt, pepper and bay leaf.

Chicken bouillon

And how much chicken broth is cooked? Typically, a rich broth should take about an hour to cook, or even two hours if the bird was old enough.

First, the bird must be thoroughly washed and the remaining feathers, if any, must be removed. Then the carcass should be either divided into parts, or put in a pan as a whole.

Of course, if you use a whole chicken, then it will take less time to prepare for cooking, but the cooking process itself will be longer.

In general, this is a matter of taste, but I prefer to cut the whole poultry into at least two or three parts in order to shorten the cooking time - after all, the less the product is subjected to heat treatment, the more nutrients it retains.

I advise you to also look visual video on how to properly cook chicken.

Which part makes the best broth

It is believed that the most useful and delicious broth is obtained if you use chicken giblets: wings, head, comb, neck, legs and stomach.

It also depends on personal preference whether to separate the bones from the meat before boiling or to cook the broth with the meat.

What to do if the bird is frozen

Naturally, any housewife will prefer to cook from fresh meat or at least defrosted beforehand. But if there is a force majeure, and there is no time for thawing at all, then you can start cooking it still chilled.

Place a pot of water on the fire and wait for the water to boil. Then place the chicken in the container. It will take about 50 minutes to cook this type of meat, but the taste may be affected.

Conclusion

Chicken is easy to prepare, but very healthy and tasty. You can start your first steps in cooking with this product - the main thing is not to forget to keep track of the cooking time and follow simple recommendations.

Tell us in the comments if you love chicken soup or do you prefer this bird fried?

Chicken is a very common food item. There are several reasons: cheapness, low calorie content, and just a pleasant taste. Boiled chicken is low in calories.

A chicken carcass is usually cut into several parts - legs (thighs, drumsticks), wings, back and breast. Whole chicken is suitable for cooking.

The calorie content of different parts also differs.

Part of a chicken carcass	Calorie content, kcal / 100 g	Fat, g	Proteins, g	Carbohydrates, g
Breast	137	1,8	29,8	0,5
Shin	158	5,6	27,0	0
Hips	185	11,0	21,3	0,1
Wings	186	12,2	19,2	0,0
Soup set (back, tail)	181	12,6	16,5	0,4
Liver	166	6,2	25,9	2,0
A heart	182	10,9	20,0	1,1
Stomachs	114	4,2	18,2	0,6
Chicken (whole)	170	7,4	25,2	0,0

How to prepare chicken for boiling

Before boiling the carcass, you need to look in what condition it is: frozen, chilled or fresh.

Frozen chicken must be thawed. It is better to do this naturally, without using a microwave oven or placing it under warm water, from this the carcass will defrost unevenly.

With chilled and fresh chicken, everything is done as with thawed, fresh one must be singed before cooking and rinsed again with cool water.

How to cook whole chicken properly

If the chicken is cooked in broth, then this is done as follows:

The prepared carcass is poured with cold water and placed on the stove.
Bring the water to a boil, remove the foam with a slotted spoon.
Add salt, pepper, onion and carrot.
Reduce the fire and cook until tender.

For delicious boiled chicken, this is done a little differently:

Chicken carcass is placed in boiling water.
Bring to a boil.
Salt is added to taste.
Reduce heat and cook until tender.

Another delicious chicken broth recipe with offal:

Prepared chicken carcass and well-washed heart, liver and stomach are placed in a saucepan.
Pour cold water and put on fire.
Cover the saucepan and bring to a boil.
The resulting foam is removed with a slotted spoon.
Reduce the fire and leave to cook until tender.

How many minutes do you cook the chicken until tender?

Chicken cooking time depends on its quality, age and integrity.

A whole chicken carcass is boiled 25-30 minutes after boiling water. Since the meat is young, it cooks much faster.

The old chicken is cooked for about 3 hours. Broiler house - about 1.5 hours, this is due to the fact that it is large. Poultry is cooked for 1.5-2 hours due to the fact that its meat is tougher, but a thicker and more rich broth is obtained from it.

How to cook in a slow cooker

In a slow cooker, chicken can be cooked either whole or chopped into pieces.

Whole Carcass Recipe:

Prepare a chicken carcass.
Put it in a multicooker bowl and pour cold water over it.
Set the "Cooking" mode for 50 minutes.
Watch the cooking periodically.
10 minutes before the end of the cooking time, add salt, pepper, bay leaf to the broth.

Shredded Chicken Recipe:

Chop the carcass into pieces.
Place in a bowl and cover with cold water.
Set the cooking mode for 40 minutes.
Monitor the preparation.
5-10 minutes before the end of the cooking time, add pepper, salt, bay leaf to the broth.

In the microwave

Place the chopped chicken carcass in a microwave-safe container.
Fill with cold water and close the lid.
Some microwaves have recipe functions. In this case, you just need to select the appropriate option and install it.
If the microwave is simple, without additional functions, then you need to set the maximum power and cooking time - 40 minutes.
Then, before the end of the cooking time (5-10 minutes), add salt, pepper, bay leaf to the broth.

How to steam chicken

To cook in this way, you will need a steamer or a grid in a multicooker.

Cut the carcass into pieces and salt.
Pour cold water into a bowl or saucepan.
Put the chicken on the wire rack.
Put the pot on gas. If you are boiling in a multicooker, you need to set the “steaming” mode for 35 minutes.
Make sure that all the water does not evaporate. Cook for 35-40 minutes.

Such a dish is considered dietary and most suitable for proper nutrition.

How to cook in a pressure cooker

Grate the prepared chicken carcass with salt.
Put it in a pressure cooker.
Add a little water, you do not need a large amount, since the chicken itself will release the required amount of liquid.
Close with a lid, put on the stove.
Monitor pressure. As soon as it reaches the maximum level, you need to turn down the fire.
Leave to cook for 25-30 minutes.
After the end of the time, remove the pan from the heat, wait for the pressure to drop, open and check readiness.

If clear juice is released when the thigh is punctured, the chicken is ready to eat. If the juice is reddish, close the lid again and put it on the fire for another 3-5 minutes.

For soup

It is better to choose young or soup chicken for soup. Homemade chicken is also suitable for a nice broth color.

Put the prepared chicken in a saucepan and cover with cold water.
Bring water to a boil.
Drain the foamy water from the pan and fill with clean cold water. Put on fire again.
After boiling, remove the foam that appears and reduce the heat.
Add salt and pepper.
Cook until tender. Strain the broth, cut the carcass.

Another way to boil chicken broth with an egg is shown in the video.

How to cook chicken fillets for salad

For the preparation of salads, boiled chicken fillet is most often required. And the resulting broth can also be used for soup and just like that.

Wash the chicken fillet.
Put it in a saucepan and cover with cold water.
Put on fire and bring to a boil.
Salt and reduce heat.
Cook until tender, 25-30 minutes.

How to cut a carcass for cooking into parts: legs, wings, thigh, drumstick

You can also cut the breast into fillets and bones yourself. For this, the skin is first removed from the breast. Then, with a sharp knife, the pulp is separated from the sternum and ribs.

Can I cook frozen chicken

It is not advisable to cook non-thawed chicken, since all the bacteria will remain with it and go into the broth. In addition, the broth will be cloudy. Possible deterioration in taste. Such a carcass will cook much longer. Therefore, it is better to thaw and boil an already thawed carcass.

How to store boiled chicken

It is better to reheat in the same broth or in the microwave.

Chicken meat is very healthy for any adult. It and broths are recommended after operations and illnesses. This means that even doctors consider this product to be safe. But you need to buy poultry from trusted producers and farmers.

Chicken soup is a fairly hearty and simple dish that is considered a dietary one. It is suitable for all family members and every housewife should be able to cook it. The first question that interests a novice cook: how much to cook chicken for soup? Because the time for cooking different parts of the carcass varies significantly. Next, let's take a closer look at how long it takes to cook chicken for soup.

Usually on sale you can find young broiler chickens, the meat of which is cooked quickly enough for 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 the bird can be determined by the bone on the chest (keel). If it bends, then the bird is young, but if the keel is hard, then the bird is already more than a year old. Depending on age, size, stringiness, chicken for soup after boiling should be boiled for 1 to 3 hours.

How much to cook chicken drumstick?

It's no secret that a carcass, chopped into pieces, cooks much faster than a whole one. If the parts are with bone, then the chicken should be cooked for broth longer. However, meat with bone produces a richer broth for making soup.

Such chicken meat is cooked at a low boil for 30-45 minutes. If the boil is too active, the chicken should not be cooked. the broth will come out cloudy and ugly. If the poultry will be used for the first course, then it can be boiled a little more so that it turns out to be soft and juicy.

How much to cook chicken for soup?

To get a rich chicken broth and a delicious soup, it is better to cook the chicken for the soup for at least 2 hours. To do this, the carcass is chopped into pieces, put 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 with a slow boil until the meat is well separated from the bone. For a pleasant aroma, you can put a whole onion head, parsley, parsnip or celery roots and your favorite seasonings in the pan. The broth is salted at the end of cooking, otherwise the meat will take longer to cook and will turn out tough.

How much frozen chicken should you cook?

Often, thrifty housewives have a frozen chicken carcass in the freezer. Such a bird is perfect for making broth. Cooking time for frozen chicken depends largely on the age of the bird and its weight.

To prepare the broth, immediately put the frozen chicken in a saucepan, bring the contents to a boil. Cook the broth at a slow boil. The total cooking time is 15 minutes longer than for similar fresh poultry.

How much to cook chicken after boiling?

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

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

This means that all vegetables can be added immediately after the contents of the pan have boiled. The meat will have time to fully cook along with the vegetables.

Chicken legs are boiled for about half an hour after boiling. And the wings are cooked in 5 minutes less.

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

Soup with noodles and chicken fillet

Chicken noodle soup will quickly satisfy your hunger and delight you with a pleasant taste. A light smack of chicken broth, small pieces of vegetables and chicken give a real pleasure from a hot soup. The noodles add thickness and satiety to the first course. You can cook it yourself, or you can use a ready-made one from the store.

Servings: 6.

Cooking time: 60 minutes.

Caloric content: 85 kcal per 100 g.

Ingredients:

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

Cooking process:

Any part of a chicken or broiler chicken can be used to make the noodle soup. Chicken fillet soup is cooked very quickly, and the broth turns out to be dietary and low-calorie.
Rinse the meat thoroughly under cool water, put it in a saucepan with ice cold water. We send the pan to the burner, bring it until the liquid boils. After the formation of foam, remove it with a slotted spoon, tighten the heating to the minimum mark and continue to cook the chicken until tender. This will take about half an hour.
In the meantime, prepare the rest of the ingredients for placing in the pan. To do this, peel the carrots and onions. Three carrots on a medium grater, and cut the onion into small cubes.
Put the vegetables in a preheated pan, salt a little, add 2-3 tbsp. broth, simmer over medium heat until the carrots are soft for 10-15 minutes, covering with a lid.
We check the readiness of the meat with a fork. If it is easily pierced, then it is ready, we take it out on a plate, divide it into fibers, return it to the saucepan.
When the contents boil, add vegetable stew, noodles and cook for a quarter of an hour. Before the end of cooking, lay the bay leaf and spices to taste.
Pour the finished chicken soup into plates, decorate with herbs, serve with toast or black bread. Bon appetit, everyone!

Video:

Chicken is a low-fat product, so after heat treatment many complain that the meat is dry and completely tasteless. Boiled poultry is used to prepare various dishes: salads, snacks, soups, etc. That is why it is worth knowing how to boil chicken correctly so that it is juicy and tasty.

In general, the chefs reveal some secrets that anyone can use. The process differs depending on the further purpose of the product.

How to boil chicken deliciously?

When buying whole poultry, many housewives are faced with the fact that they do not know how to cook it and, as a result, opt for baking. The carcass can be boiled, which will allow you to get a dietary, but no less tasty dish.

Ingredients:

Cooking method:

Many people are interested in the question: how much to cook the chicken so that it is not dry? It all depends on the age of the bird. That is, the older it is, the longer it will take. Start with vegetables to be peeled and washed.
The carcass must be dismembered at the joints into separate chicken pieces.
Rinse them thoroughly in running water and place them in a saucepan with warm water.
Bring to a boil, periodically skimming off the foam.
When the meat is half cooked, add the whole onion and carrots, previously cut into 3 pieces.
Cook for about 25 minutes more, and then leave to cool in the broth.
After that, the meat can be considered ready.

How to boil chicken fillet correctly?

The recipe discussed below will allow you to get very tasty and aromatic meat, which can be consumed as a separate dish or used in the future as an ingredient for more complex dishes.

Ingredients:

Chicken fillet - 1 pc.;
Onions - 1 pc.;
Garlic - 2 cloves;
Dill, parsley, salt, colored peppercorns and bay leaves.

Cooking method:

How to cook chicken in dough?

This original way cooking poultry for many remains unknown. The cooking process is simple and everyone can cope with it. The number of products is calculated for 5 servings.

Ingredients:

Unleavened dough - 1 kg;
Chicken - 700 g;
Garlic - 40 g;
Butter - 150 g;
Egg - 1 pc.;
Salt, green onions, red pepper, thyme, dill.

Cooking method:

How to boil chicken in a slow cooker?

This technique has become very popular lately as it allows you to prepare almost any dish.

Ingredients:

Chicken - 400 g;
Carrots - 1 pc.;
Parsley root, herbs.

Cooking method:

It is very easy to cook poultry in a multicooker. Put meat, carrots, chopped on a coarse grater and chopped parsley root in a bowl.
Pour in water so that it covers all the food.
Select the "Stew" or "Soup" program and set the timer to 1.5 hours. It is important to remove the froth before boiling.
After the signal, you can eat delicious meat.

How to cook a chicken that turns out to be old?

Having often bought a bird on the market, you may be faced with the fact that it turns out to be old. But don't be discouraged, as there are several secrets to end up with a delicious dish. In fact, it is possible to determine whether the meat is old or not: this can be seen by the condition of the skin. So, the skin of a bird "aged" has a yellow tint and rough to the touch. The hardness of the keel bone, which in the old carcass does not bend at all when pressed, will also tell about her past years.

Ingredients:

Chicken - 500 g;
Carrots - 1 pc.;
Onions - 4 pcs.;
Salt, parsley, celery.

Cooking method:

To cook delicious meat, you should clearly follow the instructions. Put the chicken in a saucepan, pour cold water and put on high heat.
When the liquid boils, remove the foam, reduce the gas and cook for about 35 minutes more.
Then add salt, vegetables and simmer over low heat. This will take about 2.5 hours on average.

How to boil chicken fillets for salad?

Meat salads are very popular as they are hearty and delicious. In this case, the bird must retain its taste.

Ingredients:

Cooking method:

Bring the water to a boil and then add the chicken.
When everything boils again, drain the liquid and pour in new water.
Bring to a boil again and remove the resulting foam.
Then put the rest of the ingredients in there.
Understanding how to boil chicken for a salad, it is worth saying that the more greens you use, the more flavorful the broth and meat will be.
Another important recommendation is that you can tie the stalks of greens in a bunch and lower them in water, and remove after cooking. The thing is that it is in them that the most vitamins and aromas are found.
When the liquid boils again after laying the vegetables, reduce the heat to a minimum, open the lid of the pan and continue to cook until tender.

Cooking chicken broth

Poultry should be rinsed thoroughly, put in cold water and brought to a boil over high heat. Then drain the liquid. Then again fill everything with cold water and put on minimum heat. It's time to find out how much to cook the meat. It will take you about 2 hours to cook. But make sure that there is no strong boil. Add roots and onions an hour before the end of cooking.

Then strain the broth. To make the liquid more transparent, prepare a quickdraw. To do this, pass the meat through a meat grinder, add bones and wings. Pour everything with cold water and leave to infuse in the cold for 2 hours.

Put the whipped egg whites, salt there and mix everything thoroughly. Put a pull-out in the cooked broth, bring to a boil and cook for 1.5 hours over low heat. Remove from heat and strain.

Now you know how to boil chicken to make it tasty and juicy. By following the above recommendations, you can quickly cook original dish from familiar ingredients.

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