When cooking chicken, there is a risk that it will be overcooked on the outside and undercooked on the inside. To avoid this, you can first blanch it in water, broth, or another liquid that gives it more flavor until it loses its pink color. Once ready, just dry it before using it for your favorite recipes. By blanching the chicken you will have the guarantee that it is perfectly cooked even inside once it has been cooked in the oven, on the stove or on the barbecue.
Steps
Part 1 of 2: Blanch the Chicken
Step 1. Place the chicken in a broth pot
You can blanch it whole or in pieces, depending on your preferences and the size of the pot. Decide if you prefer to blanch it boneless or with bones to add flavor to the recipe. Place the chicken in the pot and transfer it to the stove.
If you want to blanch several whole chickens, you will need to use several pots or cook them one at a time
Step 2. Pour a flavorful liquid into the pot
You can use plain water if you prefer, but by blanching the chicken in a meat or vegetable broth or apple cider vinegar, you can easily add flavor to it. Make sure it is submerged in at least an inch of liquid.
You can also include a chopped onion, 2-3 carrots, the zest of a lemon, 2-3 celery sticks and a head of garlic (for 1 chicken) to give it even more flavor
Suggestion:
Consider adding salt as well so that the meat softens as it cooks. Use approximately one teaspoon (5 g) of salt for every liter of liquid.
Step 3. Bring the liquid to a boil
Turn on the stove over medium heat and leave the pot uncovered. Wait for the cooking liquid to start boiling briskly. The time required depends on the amount of liquid and meat, but generally a quarter of an hour should be sufficient.
Step 4. Let the chicken simmer on a low heat in the covered pot
When the liquid begins to boil briskly, reduce the heat and put the lid on the pot. From this moment on, the liquid will have to simmer gently and you will have to wait for the chicken to lose its characteristic pink color. Adopt the following cooking time guidelines:
- 30-40 minutes for a whole chicken;
- 15-20 minutes for the chicken wings;
- 10 minutes for the chicken breasts;
- 5 minutes for the chicken legs.
Step 5. Remove the chicken from the pot and dry it
Turn off the stove and take the meat out of the liquid using the kitchen tongs. Transfer it to a plate and pat it dry with kitchen paper to absorb any excess liquid before continuing with the recipe.
Remember that the chicken is not fully cooked at this point, so take the same precautions you use when handling raw meat to prevent cross-contamination of food (such as washing your hands well, etc.)
Step 6. Finish cooking the chicken according to the recipe
Since you blanched it but didn't cook it completely, bacteria may continue to grow on the chicken during storage. This is why it is important to finish cooking immediately and let it reach an internal temperature of 74 ° C.
Chicken should be cooked right away. Do not put it in the refrigerator after blanching it to prevent foodborne illness
Part 2 of 2: Cooking the Chicken After Blanching
Step 1. Bake it in the oven to make it crisp
If you've blanched your chicken wings, rather than frying them, you can bake them in the oven for a healthier option. Spread them on a baking sheet, preheat the oven to 230 ° C and bake them for 20-30 minutes or until golden and crispy.
- If you want to cook breasts or thighs, add 5-10 minutes to the cooking time in the oven.
- When cooked, you can season the chicken pieces with a sauce of your choice, such as buffalo sauce or blue cheese cream.
Step 2. Finish cooking the chicken legs on the barbecue for a perfect result
Grease the grill and heat the gas or charcoal barbecue until it reaches a medium-high temperature. Place the chicken pieces on the hot grill and cook for 20-40 minutes. Turn them frequently using barbecue tongs and, during the last 15 minutes of cooking, brush them with the barbecue sauce.
- Remember to insert an instant-read red meat thermometer where the meat is thickest. Make sure the chicken has reached an internal temperature of 74 ° C before serving.
- This cooking method is suitable for both thighs and other parts of the chicken. However, keep in mind that larger pieces, such as brisket, will take longer to cook, while smaller pieces, such as wings, will cook faster.
Variant:
if you don't like the taste of barbecue sauce, you can season the meat with a dry marinade before placing it on the grill or season it once cooked with a sauce made from fresh herbs.
Step 3. Bread or batter the blanched chicken pieces and then fry them until crispy
Dip the chicken pieces first in the beaten egg and then in the breadcrumbs or batter. If you feel like experimenting, you can use panko or make a beer batter. Fry the chicken pieces in 5cm of oil at 180 ° C or until crispy and cooked inside as well.
Turn the chicken pieces periodically with the tongs to get even browning. Cooking time varies by size. In general, it will take about 10-20 minutes to make them crisp and make sure they are cooked in the center as well
Step 4. Enrich a soup with blanched chicken
Whether you want to make a classic or oriental-inspired soup, you can blanch the chicken and then set it aside while you make the broth. Use vegetables of your choice, such as celery, onions, and carrots, then return the chicken pieces to the pot. Cook the soup over medium heat until the meat is perfectly cooked in the center as well.
- If you want, you can shred the chicken and add it to the soup just before serving.
- Add an extra note of color and freshness to the soup by adding some basil or chopped parsley.
Advice
- If you want to blanch frozen chicken without first allowing it to thaw, add 3 to 5 minutes to the cooking time.
- If you intend to marinate the chicken, do so before blanching it, as it will then be cooked immediately.
