It seems, what is easier - to cook chicken breast. But often after cooking it turns out to be dryish, not the most delicious. To avoid such problems, just follow our advice, because the problem may be not only during the cooking process, but also due to the wrong choice of chicken.
TOP Tips for Choosing Chicken Breast
Today, a huge variety of this product is presented in stores - in the form of fillets, on the bone, with skin. The most expensive thing is skinless fillet. The main advantage of this option is saving time, because a piece of meat is just enough to rinse and that's it.
Some useful tips:
- If you cook broth on the breast, it is advisable to take a product with a bone, and with a skin - in this case, the soup will turn out to be more rich and juicy. And the product is cheaper. The main thing is that the meat itself is elastic, dense, there should be no bruising.
- When purchasing a product by weight, do not forget to ask the seller when the expiration date ends. And if in doubt about the words, be sure to ask for all the necessary documentation.
- If you buy a product in its original packaging, do not forget to consider the breast from all sides as much as possible. And look at the packaging itself - you should not buy goods that have any damage, and which do not have a label indicating the manufacturer, period, storage rules, etc.
When you come home, just in case, do another check. Press down on chilled meat: if there are no marks, this indicates re-freezing of the breast. Also, do not be happy if you managed to buy too large fillets - some of the manufacturers pump the meat with brine and hormonal supplements.
Agree, the product is not the most useful. And do not choose pieces that seem too flabby, even if they are cheaper - often this is one of the signs of re-freezing.
It is better to choose a medium-sized breast, no damage, tears or defects.
How to get tender breasts?
The first thing to do is prepare the meat for cooking. If you bought a frozen product, it is best to leave it to thaw, rather than cook it in ice cream. In this case, the finished breast will automatically be more juicy, since it will cook more evenly.
At the same time, it is advisable to defrost in the refrigerator or in cool water, but not at room temperature - this increases the likelihood of the appearance of bacteria that can lead to intestinal upset.
Then the breast should be thoroughly rinsed under cool water.
The cooking time is 10-30 minutes, depending on the cooking method and the size of the pieces. To check the readiness, you should take a piece out of the broth and pierce it with a knife - the blade should easily enter the meat, and the resulting juice should be almost transparent. If in doubt about this, just cut the product - the inside and outside of the breast should be a light shade.
In a pot on a stove
Most often, broth is prepared in this case. To make it rich, and the meat that can be crumbled into a ready-made soup, was tender, you need to fold the washed pieces chicken in a saucepan, add salt, spices, bay leaf and cover with water so that it covers the meat a few centimeters.
The broth is cooked over medium heat, but after boiling the liquid, the heat must be reduced, and already at this stage the remaining ingredients can be added.
And in order for the soup to come out transparent, you must definitely remove the foam.
If you are boiling chicken to add it to salads or other dishes, it is best to place the pieces of meat in boiling water. Cook the chicken in this way for about 20-30 minutes.
In a multicooker
Here the process is even simpler: you need to put the breast in a bowl and fill it with water so that it completely covers the meat. Add salt or spices as desired for flavor. It remains to set the "Extinguishing" mode for 30 minutes.
In a double boiler
Before placing the meat in the steamer, dry it, for example with paper towels, then place it in the steamer and leave for 40 minutes. For taste, it is advisable to immediately grate a piece with spices and salt.
If your steamer has an insert, you can cook the chicken in it too, and this takes no more than 20 minutes.
In the microwave
And there is nothing difficult here: take a large container, put the chicken pieces and completely fill them with water. Remember to close the container with the lid. Set the microwave to maximum power and cook for no more than 25 minutes.
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