Difference between revisions of "Cook Chicken"
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| − | + | Chicken is a popular and versatile meat that lends itself to many flavors, is relatively inexpensive, and can have a variety of [[Take Control of Your Health|health]] benefits. As you long as you prepare the chicken correctly, you'll be able to successfully cook it in a number of ways that include baking, sautéing, and grilling. | |
[[Category:Chicken]] | [[Category:Chicken]] | ||
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== Steps == | == Steps == | ||
=== Preparing the Chicken === | === Preparing the Chicken === | ||
| − | #Store the chicken in the fridge or freezer immediately if you're not cooking it right away. Chicken can be stored in the coolest part of your refrigerator for two days; if you plan on cooking it a few days later or even a long time later, you should freeze it right away. Don't partially cook the chicken and then place it in the fridge; this will promote bacteria growth.<ref>http://recipes.howstuffworks.com/tools-and-techniques/chicken-safety.htm</ref> | + | #Store the chicken in the fridge or freezer immediately if you're not cooking it right away. Chicken can be stored in the coolest part of your refrigerator for two days; if you plan on cooking it a few days later or even a long time later, you should freeze it right away. Don't partially cook the chicken and then place it in the fridge; this will promote bacteria growth.<ref name="rf15812">http://recipes.howstuffworks.com/tools-and-techniques/chicken-safety.htm</ref> |
| − | #Wash the chicken. Whether you're cooking a full chicken, chicken legs, chicken thighs, or any other part of the chicken, you should wash it under cool water first. If the chicken has already been marinated and prepared, then it has already been washed. Make sure you wear gloves when you wash the chicken so you don't contaminate the chicken or get bacteria over on your hands. You should thoroughly wash your hands before and after cleaning the chicken.<ref | + | #Wash the chicken. Whether you're cooking a full chicken, chicken legs, chicken thighs, or any other part of the chicken, you should wash it under cool water first. If the chicken has already been marinated and prepared, then it has already been washed. Make sure you wear gloves when you wash the chicken so you don't contaminate the chicken or get bacteria over on your hands. You should thoroughly wash your hands before and after cleaning the chicken.<ref name="rf15812" /> |
#*When you're done, you should also thoroughly wash all surfaces that have come in contact with the chicken, which includes knives, cutting boards, and the sink. | #*When you're done, you should also thoroughly wash all surfaces that have come in contact with the chicken, which includes knives, cutting boards, and the sink. | ||
#Dry the chicken. Pat the chicken dry with a paper towel to eliminate any excess moisture. | #Dry the chicken. Pat the chicken dry with a paper towel to eliminate any excess moisture. | ||
| − | #Cook the chicken. Once you've washed and dried the chicken, it will be ready to cook. Whether you bake, grill, or sauté the chicken, make sure to use a meat thermometer to make sure that it reaches the appropriate temperature before you eat it. The chicken should reach the temperature of 165ºF (74ºC).<ref>http://www.foodsafety.gov/keep/charts/mintemp.html</ref> Here are a number of tasty chicken recipes to try: | + | #Cook the chicken. Once you've washed and dried the chicken, it will be ready to cook. Whether you bake, grill, or sauté the chicken, make sure to use a meat thermometer to make sure that it reaches the appropriate temperature before you eat it. The chicken should reach the temperature of 165ºF (74ºC).<ref name="rf7441">http://www.foodsafety.gov/keep/charts/mintemp.html</ref> Here are a number of tasty chicken recipes to try: |
#*[[Make Popcorn Chicken|Popcorn Chicken]] | #*[[Make Popcorn Chicken|Popcorn Chicken]] | ||
#*[[Make Chicken Katsu|Chicken Katsu]] | #*[[Make Chicken Katsu|Chicken Katsu]] | ||
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=== Grilled Chicken === | === Grilled Chicken === | ||
| − | #Place the chicken legs in a large zip-top bag.<ref>http://addapinch.com/cooking/2013/01/31/grilled-chicken-legs-recipe/#.UfLf1hZDDDM</ref> | + | #Place the chicken legs in a large zip-top bag.<ref name="rf15813">http://addapinch.com/cooking/2013/01/31/grilled-chicken-legs-recipe/#.UfLf1hZDDDM</ref> |
#Make the marinade. Mix together the olive oil, salt, pepper, paprika, cumin, and cayenne pepper. Place the ingredients in a small bowl and stir them until they're thoroughly incorporated. | #Make the marinade. Mix together the olive oil, salt, pepper, paprika, cumin, and cayenne pepper. Place the ingredients in a small bowl and stir them until they're thoroughly incorporated. | ||
#Pour the marinade over the chicken legs. Pour the marinade into the zip-top bag with the chicken and seal it. Remove as much air as possible from the bag and seal it. Turn it from side to side to ensure that all of the chicken is coated in the marinade. Then, place the bag on a sheet pan and refrigerate it for an hour or even overnight for best results. Turn the bag every few hours to keep the chicken freshly coated. | #Pour the marinade over the chicken legs. Pour the marinade into the zip-top bag with the chicken and seal it. Remove as much air as possible from the bag and seal it. Turn it from side to side to ensure that all of the chicken is coated in the marinade. Then, place the bag on a sheet pan and refrigerate it for an hour or even overnight for best results. Turn the bag every few hours to keep the chicken freshly coated. | ||
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=== Baked Chicken === | === Baked Chicken === | ||
| − | #Preheat your oven to 400ºF (200ºC).<ref>http://allrecipes.com/recipe/baked-chicken-2/</ref> | + | #Preheat your oven to 400ºF (200ºC).<ref name="rf15814">http://allrecipes.com/recipe/baked-chicken-2/</ref> |
#Butter a baking dish. Cover the dish with enough butter to thoroughly coat the bottom and sides of the dish. | #Butter a baking dish. Cover the dish with enough butter to thoroughly coat the bottom and sides of the dish. | ||
#Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. | #Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. | ||
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=== Sautéed Chicken === | === Sautéed Chicken === | ||
| − | #Coat a 12-inch nonstick skillet with cooking spray and place it over medium-high heat. <ref>http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=150891</ref> | + | #Coat a 12-inch nonstick skillet with cooking spray and place it over medium-high heat. <ref name="rf15815">http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=150891</ref> |
#Combine the flour and pepper in a small bowl. Once you've thoroughly combined it, sprinkle it over the chicken. | #Combine the flour and pepper in a small bowl. Once you've thoroughly combined it, sprinkle it over the chicken. | ||
#Sauté the chicken in the skillet in a single layer until it's golden on the bottom. This should take about 6-7 minutes. If the chicken doesn't all fit on the pan at once, you can just make two batches of sautéed chicken. | #Sauté the chicken in the skillet in a single layer until it's golden on the bottom. This should take about 6-7 minutes. If the chicken doesn't all fit on the pan at once, you can just make two batches of sautéed chicken. | ||
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== Shopping Tips == | == Shopping Tips == | ||
| − | *'''[[Read Nutrition Facts on Food Labels|Read the label.]]''' Before you cook the chicken, make sure that what you buy is high in quality. | + | *'''[[Read Nutrition Facts on Food Labels|Read the label.]]''' Before you cook the chicken, make sure that what you buy is high in quality. |
**If the chicken is labeled "fresh" in the US, that means it's never been below 26°F (-3°C). If the chicken has ever been frozen, it must be labeled "frozen" or "previously frozen". | **If the chicken is labeled "fresh" in the US, that means it's never been below 26°F (-3°C). If the chicken has ever been frozen, it must be labeled "frozen" or "previously frozen". | ||
**Look at the "sell by" or "use before" date as a guideline. In the US, chicken is not required to be dated as such, but many stores and processors provide a date anyway to indicate quality. After that date, you can still eat the chicken, but the quality will have declined. If the chicken is frozen when the date passes, you can still consume it safely. | **Look at the "sell by" or "use before" date as a guideline. In the US, chicken is not required to be dated as such, but many stores and processors provide a date anyway to indicate quality. After that date, you can still eat the chicken, but the quality will have declined. If the chicken is frozen when the date passes, you can still consume it safely. | ||
| − | *'''Choose an appropriate cut.''' Whichever cut of chicken you choose, avoid meat with a strange odor or if the skin is bruised. | + | *'''Choose an appropriate cut.''' Whichever cut of chicken you choose, avoid meat with a strange odor or if the skin is bruised. |
**Whole chicken - there are fryers, broilers, and roasters, from smallest to largest. | **Whole chicken - there are fryers, broilers, and roasters, from smallest to largest. | ||
**Quarters - a leg quarter contains thigh and leg; a breast quarter contains breast and wing | **Quarters - a leg quarter contains thigh and leg; a breast quarter contains breast and wing | ||
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**Individual thighs and breasts - sold boneless and/or skinless | **Individual thighs and breasts - sold boneless and/or skinless | ||
**Chicken livers - packaged separately | **Chicken livers - packaged separately | ||
| − | **Neck, feet, combs, etc. - available only in areas where they are in demand | + | **Neck, feet, combs, etc. - available only in areas where they are in demand |
* Cook the chicken within two days of purchase or freeze the chicken at 0℉ (-17℃) or below. If kept frozen, the chicken will always be safe to eat. Prevent freezer burn by placing the chicken inside a freezer storage bag and squeezing out the air. | * Cook the chicken within two days of purchase or freeze the chicken at 0℉ (-17℃) or below. If kept frozen, the chicken will always be safe to eat. Prevent freezer burn by placing the chicken inside a freezer storage bag and squeezing out the air. | ||
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* When cooking chicken, always make sure that you have cooked it all the way. Wash all items used to cook the chicken (knives, cutting boards, etc.) to prevent bacterial illnesses. Chicken may taste good, but you should always keep basic safety precautions in mind. | * When cooking chicken, always make sure that you have cooked it all the way. Wash all items used to cook the chicken (knives, cutting boards, etc.) to prevent bacterial illnesses. Chicken may taste good, but you should always keep basic safety precautions in mind. | ||
* Watch out for splattering oil/grease. It can '''really''' hurt and could even severely injury you if enough hot grease gets on your skin (or in your eye). | * Watch out for splattering oil/grease. It can '''really''' hurt and could even severely injury you if enough hot grease gets on your skin (or in your eye). | ||
| − | * If you cook the chicken in the microwave, the meat can be cooked unevenly, which increases your risk of food poisoning. This method is not recommended if children or anyone with compromised health will be eating the chicken.<ref>[http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr_2.htm Additional Chicken Recipes from Busy Cooks]</ref> | + | * If you cook the chicken in the microwave, the meat can be cooked unevenly, which increases your risk of food poisoning. This method is not recommended if children or anyone with compromised health will be eating the chicken.<ref name="rf15816">[http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr_2.htm Additional Chicken Recipes from Busy Cooks]</ref> |
== Related Articles == | == Related Articles == | ||
