Cooking methods for chicken..? Chicken can be cooked using the following methods

ROAST MEAT:
Remove any fat from the body cavity. Rinse the bird inside and out with water, then dry part with paper towels. Season the cavity generously with salt and pepper and add-filling, herbs or lemon if desired. Spread the breast of chicken with softened butter or oil.

On a rack in a roasting pan or flat over solid form. Fry the bird, basting two or three times with the pan juices during roasting. When the chicken too fast Browning, cover it with foil. Test done through the use of a meat thermometer or the application point of the knife into the thickest part of the thigh.

When the chicken is cooked, the juice runs clear with no trace of pink. Place the bird on a cutting board and let rest before serving at least 15 minutes. Make a sauce or gravy from the juices in the roasting pan left.

GRILLING:
The intense heat of the broiler seals quickly the juicy meat with a clear, golden facade. Place the chicken about 4 to 6 inches from a moderate heat source removed. If being the chicken too fast seems Browning, reduce the heat slightly. When the chicken is cooked at too high a temperature too close to the heat, burn the outside is cooked before the inside through.

When it is cooked too long under low heat, it will dry out. Divide the chicken into pieces yourself, make sure the cooking. Breast meat when cooked in one piece, can be quite dry, so it is best to cut them into pieces. Chicken wings are broiling best for fast.

FRYING:
Frying is suitable for small thighs, drumsticks and cuts. Dry the chicken pieces with paper towels so that they really brown and prevent spitting during cooking. The chicken can mature in flour, egg and bread crumbs or dough are coated. Heat the oil or a mixture of oil and butter in a heavy-based pan.

When the oil is very hot, add the chicken pieces, skin side down, fry until golden brown it deep all over, the pieces often turn during cooking. Well let drain on paper towels before serving.

sauteeing:
Is ideal for small pieces or small birds, like baby chickens. Heat a little oil or a mixture of oil and butter in a heavy-based pan. fry Add the chicken and fry until golden brown over medium heat, turning several times. , Bring broth or other liquid to a boil, then cover and reduce heat. Cook gently until the chicken is cooked.

fry:
Skin-less, cut boneless chicken into small pieces of the same size that the meat cooks evenly and remains to ensure juicy. Before adding Preheat a wok or pot a small amount of oil. When the oil begins to smoke, add the chicken and stir-fry with the selected flavors that cook for 3 to 4 minutes, until by. Other ingredients may be cooked at the same, or the chicken, the remaining ingredients are cooked by you stir fry. Bring the chicken to the wok when the other ingredients are cooked.

CASSEROLING:
Is good for cooking cuts of larger, mature chickens, although smaller chicken can be cooked whole. The slow cooking produce tender meat with a good taste. Brown the chicken in butter or oil or a mixture of both with spices and herbs, cover and cook on the stove or in the oven, is soft to the chicken. Include a selection of slightly roasted vegetables about half the time.

braising:
Braising is a method that does not require liquid. The chicken pieces or small whole chicken and vegetables are cooked in a low oven slowly together. Heat a little oil in an oven-proof, fire-proof baking dish and gently fry the chicken until golden. Remove the chicken and fry a selection of vegetables until they are almost tender. Replace the chicken fixed, lid and cook very gentle on the top of the furnace or in a low oven until the chicken and vegetables are soft.

POACHING:
is a gentle cooking method that produces tender chicken and a stock that can be used to make a sauce to serve with the chicken. Put a whole chicken, a bouquet garni, a carrot and an onion in a large flame proof casserole. Cover with water, season and bring to a boil. Cover and simmer for 1.5 to 2 hours, until the chicken is tender. Life the chicken out, discard the bouquet garni and use the stock to make a sauce. The vegetables can be blended to thicken the stock and served with the chicken.
Cooking methods for chicken

Chicken can be cooked using the following methods:

Roasting:
Remove any fat from the body cavity. Rinse the bird inside and out with water, then dry part with paper towels. Season the cavity generously with salt and pepper and add-filling, herbs or lemon if desired. Spread the breast of chicken with softened butter or oil. On a rack in a roasting pan or flat over solid form. Fry the bird, basting two or three times with the pan juices during roasting.

When the chicken too fast Browning, cover it with foil. Test done through the use of a meat thermometer or the application point of the knife into the thickest part of the thigh. When the chicken is cooked, the juice runs clear with no trace of pink. Place the bird on a cutting board and let rest before serving at least 15 minutes. Make a sauce or gravy from the juices in the roasting pan left.

Broiling:
The intense heat of the broiler seals quickly the juicy meat with a clear, golden facade. Place the chicken about 4 to 6 inches from a moderate heat source removed. If being the chicken too fast seems Browning, reduce the heat slightly. When the chicken is cooked at too high a temperature too close to the heat, burn the outside is cooked before the inside through.

When it is cooked too long under low heat, it will dry out. Divide the chicken into pieces yourself, make sure the cooking. Breast meat when cooked in one piece, can be quite dry, so it is best to cut them into pieces. Chicken wings are broiling best for fast.

FRYING:
Roast is suitable for small thighs, drumsticks and cuts. Dry the chicken pieces with paper towels so that they really brown and prevent spitting during cooking. The chicken can mature in flour, egg and bread crumbs or dough are coated. Heat the oil or a mixture of oil and butter in a heavy-based pan.

When the oil is very hot, add the chicken pieces, skin side down, fry until golden brown it deep all over, the pieces often turn during cooking. Well let drain on paper towels before serving.

Sauteeing:
Is ideal for small pieces or small birds, like baby chickens. Heat a little oil or a mixture of oil and butter in a heavy-based pan. fry Add the chicken and fry until golden brown over medium heat, turning several times. , Bring broth or other liquid to a boil, then cover and reduce heat. Cook gently until the chicken is cooked.

Fry:
less, cut boneless chicken into small pieces of the same size that the meat cooks evenly and remains to ensure skin juicy. Before adding Preheat a wok or pot a small amount of oil. When the oil begins to smoke, add the chicken and stir-fry with the selected flavors that cook for 3 to 4 minutes, until by.

Other ingredients may be cooked at the same, or the chicken, the remaining ingredients are cooked by you stir fry. Bring the chicken to the wok when the other ingredients are cooked.

CASSEROLING:
Is for sections of larger, mature chicken cook well, although smaller chicken can be cooked whole. The slow cooking produce tender meat with a good taste. Brown the chicken in butter or oil or a mixture of both with spices and herbs, cover and cook on the stove or in the oven, is soft to the chicken. Include a selection of slightly roasted vegetables about half the time.

Braising:
braising is a method that does not require liquid. The chicken pieces or small whole chicken and vegetables are cooked in a low oven slowly together. Heat a little oil in an oven-proof, fire-proof baking dish and gently fry the chicken until golden.

Remove the chicken and fry a selection of vegetables until they are almost tender. Replace the chicken fixed, lid and cook very gentle on the top of the furnace or in a low oven until the chicken and vegetables are soft.

Poaching: produced a gentle cooking method, the tender chicken and a warehouse that can be used to make a sauce to serve with the chicken. Place a whole chicken