Favourite Way to Cook Chicken

sbneko

Hey guys!

I'm curious, what's your favourite way to cook chicken that you can throw in any meal? I'm wanting to try some new ways of making them, so I can throw them in salads, sandwiches and so on, rather then specific chicken recipes/meals.

MamaRiss

A basic seasoniing mix of salt, pepper, paprika ( or cayenne if you like it spicer) and oregano. Then either bake or cook in a dry frying pan. It's super simple, and it really can be added to anything

sbneko

That sounds pretty yummy! I'll have to try that out next time, thank you!

MamaRiss

you can also add garlic and onion powders too

gaelowyn_pt_duex

One thing I do is take a whole chicken(or parts) and crock pot it with some chicken broth, onion, garlic, celery, carrots, parsley and tarragon. Once cooked, I separate out meat and shred, and freeze in about 2 cup packages. then I defat the cooking liquid(toss the veg) and break that up into 2 cup packages as well. Now you have cooked chicken that's not too plain, but will work in just about any recipe you want, and a yummy broth as well to use in future recipes/soups.

mkakids

1# of chicken.

Melt 1 tbspn of butter in a pan over medium heat. Add in the chicken and sprinkle LIBERALLY with salt and pepper. COok until browned and no longer pink in center.

vfit10

Grill !!

Need2Exerc1se

Skin on bone in - roasted or grilled.

If bonesless and skinless - pan seered or cooked in some type of sauce.

CandiceMcD

Last week I actually mixed some lime juice with like a tablespoon of honey, some salt, pepper and garlic powder and just sprinkled it on. Came out good and was versatile for a few different meals.

cwolfman13

marinate and grill...or do a whole chicken on the rotis.

cbills65

I like to use Grillmates Marinades. They are a powder in a packet (with the sauces and gravies at the grocery) and you just add olive oil, water and some types you also add balsalmic vinegar. I usually put the powder into a gallon ziplock bag mix the ingredients in the bag then add my boneless, skinless chicken breasts turn it over a few times to make sure all the meat is coated and let them marinade in the fridge for 20 min up to a couple of hours. My fav is sun dried tomato basil. Then I simply dump the contents onto a pan bake at 375 degrees for 45 min and viola! You can eat a half breast with your fav sides or slice up and add to a salad or a wrap.

tat2cookie

Grilled with jerk seasoning or crock pot with green chili.

peachyfuzzle

- Buy Chicken Breasts
- preheat oven to 375
- Unwrap package
- Dust top of chicken breasts with Salt, Pepper, Onion Powder, Garlic Powder, Cayenne Pepper
- Oil/Cooking spray/Heat skillet/frying pan up on med-high until it is almost smoking
- Add Chicken Breasts spice side down.
- Dust bottom of chicken breasts with same spices
- Once top of chicken breast is browned, flip chicken breasts
- Once bottom of chicken breast is browned, put chicken breast on broiler pan
- Place broiler pan filled with chicken breasts in oven
- Shut oven door
- Bake for 25 - 30 minutes depending on breast thickness (heh... heh...)

EmmaFitzwilliam

http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

This is my favorite method. If you get the timing just right, they come out super-moist.

I cube the baked chicken and stir it into simmer sauce (tikka masala, rogan josh, dopiaza), or saute onions and stir in cubed chicken and (canned) diced tomatoes until everything is hot.

lulucitron

Bake it in the oven. Don't overcook or it will be dry.

lemurcat12

I roast a whole chicken (or parts--bone-in and skin-on) and then pull the chicken off and use it in whatever (or just eat it).

It really doesn't need anything but salt and pepper when done that way.

abetterluke

Salt, Pepper, Lime Juice, Cumin

mizzzc

super simple but I just buy a 4kg box of chicken breasts and boil them. They are so juicy I can throw them in soups/salads/with rice and veggies etc.

acpgee

Spanish a la plancha. Drizzle or spray with olive oil, season, and grill on a cast iron griddle pan. Works best if you cut breasts into pieces of uniform thickness. A squeeze of lemon or lime afterwards.

For a whole chicken, I like to spatchcock and roast. When spatchcocked at 200C fan assisted, it only takes 35 minutes.

sbneko

EmmaFitzwilliam wrote: »

http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

This is my favorite method. If you get the timing just right, they come out super-moist.

I cube the baked chicken and stir it into simmer sauce (tikka masala, rogan josh, dopiaza), or saute onions and stir in cubed chicken and (canned) diced tomatoes until everything is hot.

I decided to try this method tonight and wow I'm impressed! I think next time I'd add more flavouring to try something else (unless I need them plain), but the texture is absolutely perfect. Threw it in a salad for my supper Thank you!

mwyvr

For quick cooking I make up a seasoned salt mixture as others have. I mix a fairly big batch, and grind some of the spices in an old coffee grinder. Mine is a varying combo of:

- paprika, regular
- much smaller amount of smoked paprika
- kosher salt, ground a little finer if necessary
- a little ground celery seed
- freshly ground cumin
- freshly ground peppercorns
- cayenne or other ground dried spicy peppers to taste
- occasionally dried herbs but usually I apply those separately if the dish calls for it

I usually make up 2 cups at a time and store the extra in a mason jar. Making your own is great for controlling how salty the spice mixture is. The signature taste in mine is the cumin I think. Anyway the family likes it - it goes on a lot of things that get cooked on the grill or roasted in the oven.

I buy bone-in breasts and cook them skin-on. Using a saute pan that can go in the oven, brown both sides a light golden brown, pop them in the oven 300 convection or 350 and cook until done to the touch of my fingers - you get to know what feels done. They'll be moist and the meat comes off the bone easily enough. Skin is optional, and yes, if it gets peeled off I might sprinkle a little more spice mix on.

andrikosDE

If you have the ability to buy/make/use a Sous Vide machine, by all means do.

It is by far the best way to cook any protein. It is used by high end restaurants to make pillow soft steaks, super juicy burgers etc...

I cook my chicken breasts in a bit of fat (EVOO, butter), S&P, oregano, hot paprika, dry onion and garlic powders, and lemon peel.

The cooking time is about 90 minutes at 57C (135F).

I cook a bunch (individually bagged) breasts at the same time which can be cooled and frozen for future use.

I finish the perfectly cooked chicken breast in a screaming hot pan to "caramelize" the breast surface.
It only takes a minute (or less) on each side.

Once you have a perfectly cooked meat in SV, everything else tastes like eating sand...
Enjoy.

katylil

My favourite method is making a little "dish" out of tin foil and then putting the chicken breast in that, drizzled with a tiny bit of olive oil, some lemon juice, paprika, garlic, salt + pepper.

Doing it in a little "boat" means the chicken bakes inside all the liquid and it the tastes AMAZING. And then you can use the leftover juices in a yummy salad dressing! Just add a bit more olive oil and whisk it all up

erebass

I use my crock pot all the time. Chicken with stuffing, chicken Parmesan, Salsa Chicken, etc.. All can be found on Pinterest and fit in to my calorie count just fine.

Topsking2010

I use my Nuwave Oven to cook boneless chicken breast.

whattheJKD

Poached boneless skinless thighs and breasts. Boil them in a stock pot for 1/2 hr with a peeled halved onion, stick or two of celery, bay leaf, bit of salt and 10 or so black peppercorns. Remove from liquid, cool, slice cross-grain and shred. Use or freeze. Strain and save leftover stock.

illusion2269

Lately I have been using my electric pressure cooker to cook boneless skinless chicken breasts with either brown rice or lentils (or both), some liquid, and different seasonings depending on my mood. I'll then pre-portion meals to take with to work or heat up for dinner.