Browning or blanching chicken is a fundamental step in many recipes. It is often done for the purpose of retaining juices and improving the flavor of the chicken before it is baked, stewed, or simmered. To sear it perfectly and get a good final result, carefully prepare the chicken and the pan, cook it on each side and complete the recipe following the instructions to the letter.
Steps
Part 1 of 3: Prepare the Chicken and the Pan
Step 1. Bring the chicken to room temperature
Before you start cooking, take the chicken out of the refrigerator and place it on a plate. Let it rest for 20 or 30 minutes before starting to cook, in order to make it sear at its best.
If raw chicken is left out of the refrigerator for more than two hours, bacteria will begin to proliferate
Step 2. Then proceed with the preparations
Cut the fatty parts with a sharp knife and discard them. Rinse the chicken with cold water.
Step 3. Take some kitchen paper and gently pat each part of the chicken on both sides until dry
The meat must be dry for it to be seared properly.
Step 4. Measure 1 or 2 tablespoons of an oil of your choice and pour it into a thick pan
Heat it over medium-high heat - it should get hot. You can use olive oil, canola or corn oil to sear chicken. Butter will work too.
- Pans that are non-stick cannot be used for cooking at high temperatures.
- Instead, use a stainless steel or cast iron one.
Part 2 of 3: Cook the Chicken on Each Side
Step 1. Season the chicken
If the recipe calls for seasoning the chicken, do it now. Sprinkle salt, pepper, or other seasonings on each side of the meat.
Step 2. Place the chicken in the pan with the help of tongs
Create a single layer, without overlapping the pieces of meat. If you stuff it, it will be steamed rather than seared. If the chicken you intend to cook does not fit in the pan, divide it into several groups and sear one at a time.
Step 3. Let it cook on one side over medium-high heat for 8 to 10 minutes
It is important to avoid turning, moving or stirring it while cooking.
Step 4. Turn the chicken carefully using the tongs and cook on the other side for 8 to 10 minutes
If it sticks to the bottom of the pan, wait another minute before turning and searing it.
Part 3 of 3: Complete the Preparation
Step 1. With the chicken golden on both sides, remove each piece from the pan with the help of the tongs
Place it on a clean plate and set aside.
Step 2. Repeat the process with the leftover pieces of meat if it was not possible to cook the whole chicken in one go
To start, pour 1 or 2 teaspoons of oil into the hot pan, then cook the chicken on each side. Then, remove it from the pan.
Step 3. Proceed with the preparation following the recipe
Bake it, make a stew, or simmer it according to the instructions. The chicken will be ready when the meat has turned white in the center and has reached an internal temperature of 74 ° C.
