How To: Cook Chicken

A lot of people out there aren't going to need to read this post. If you are one of the people in this world who already has a killer chicken cooking method, please just look through the archives for some other deliciousness or come back tomorrow because I do have a yummy recipe for you then.

Cooking chicken is really a simple thing. However, I have known a lot of people {including myself} who get a little scared with cooking chicken. It is one of those things that you definitely want to be cooked through and in an effort to be sure it's entirely done, it often becomes dry and over-cooked. So I'll share here three methods for cooking chicken that always work for me. Please note that these chicken cooking methods are meant for when you need precooked chicken for a recipe {like the one I'll share tomorrow}. 

The Skillet Method {my personal favorite}:
This is my favorite method because it's fast, it works for me every single time, and it makes the most delicious, moist chicken. Yum! I love it. 
Choose as many chicken breasts {or thighs} as you'll need and that will fit in the skillet you will use. If you use frozen chicken, be sure it is thawed before beginning this method.

You'll need:
Chicken
1 Tbsp oil
1 garlic clove for every chicken breast you are cooking, minced
Salt and pepper to taste
Skillet
Lid to fit said skillet

Pour your oil into the pan and let it get hot {have your temperature set to about medium-low}. If you're not sure the oil is hot, add a small bit of garlic. If it begins to sizzle, the oil is hot. If it just sits there, it needs to be heated a little more. Add the garlic and allow it to sizzle and cook for a few moments - just be careful not to let it burn. Add the chicken and cook it for exactly two minutes. Turn the chicken over and cook the other side for exactly two minutes. {I'm not lying here, people - this works! Exactly two minutes.} At this point, add the salt and pepper to your preference. Now put a lid on that chicken, turn on a timer for  6-8 minutes {the length of time will vary depending on the thickness of your chicken. A thicker breast usually takes closer to 8 minutes. I've also had rather thin fillets finish cooking in 5 minutes, though it has to be pretty thin.} and allow it to cook - no peeking until your timer goes off! When the timer goes off, you can check your chicken to see if it needs more time {I usually just slice open the thickest part of the meat - I'll just be cutting or shredding it anyway so I don't mind if it has a slice through it}. If the juices run clear - as in, they aren't pink at all - your chicken is done. If there is still a little pinkness to the meat or juice, cook it for another minute or two. Voila! Quick, delicious chicken.



Crock Pot Method:
What you'll need:
Chicken
Chicken broth or stock
Seasonings to fit your preference

Place the chicken into your crock pot. Pour chicken broth over the top. It doesn't have to be completely covered in broth but it will need to cover a fair amount of it. Season according to your preference. Cook on low for 6-8 hours or until the chicken is cooked through.

Boiling Method:
I like this method when I need something a little faster than the crock pot method and I still want to cook a lot of chicken {usually with less effort than the skillet method}. 
What you'll need:
Chicken
Water
Chicken Bouillon
Seasonings to fit your preference

Place the chicken in a large stock pot. Add water until the chicken is covered. Add chicken bouillon according to the measurements on the package. {You could also just use chicken broth or stock or plain water. I like the flavor from the broth or bouillon better than just water.} Add the seasonings according to your preference. Heat the water to medium-high and boil slowly for about 30 minutes, or until the chicken is cooked through.

Note: my brother-in-law uses the boiling method when he wants to have barbeque grilled chicken. He gets the chicken cooked up by boiling it and then marinates it in barbeque sauce in the refrigerator, often overnight. Then he puts it on the grill and lets it heat up and get some of the grilled flavor. It's so much faster than barbequing raw chicken and you don't have to worry about whether or not it's cooked. And it still tastes really good!

For each of these methods, you can easily cook the chicken up, shred it and place it in the freezer for quick meals.


I hope these methods are helpful for someone. Please let me know if you have any questions.

Country Sausage Gravy

This country gravy is beautiful. If you put it on top of some biscuits you have a lovely meal just waiting to be eaten. The nice thing about this gravy is that it's quick {notice a theme this week?}. You can prepare and cook this gravy while your biscuits are baking in the oven. Ah, pure loveliness, right there.

This recipe comes from the Food Nanny. Has anyone ever heard of her? She has a fantastic meal planning site that has everything you could possibly think of needing as you prepare your meals. You should really look into it. I guess she also has a television show about saving dinner {I haven't seen it because we don't get television}. I've looked up a little bit about her and she looks like the sweetest woman and has some great ideas. Check out her website if you want some meal planning help.



Here is a quick photo example of how to make a roux.



This gravy recipe uses what is called a roux {pronounced 'roo'}. A roux is a mixture of fats {especially butter} and flour to create a thickener for sauces and soups. A roux is made by melting butter in a pan and adding the flour. The butter will absorb the flour. It is important to continually stir the roux so it doesn't burn. Once the flour is absorbed by the butter, you continue to stir until the roux reaches the desired color. For this gravy, you just allow it to slightly darken - like a blond roux. If you'd like more step-by-step directions, you can find some here. This may sound like this gravy is complicated, but it's really not. There is just a fancy word associated with melting butter, adding flour, stirring until it reaches a certain color. Anyone can do it. And once you do, you can impress all your friends with your roux making abilities. :)

 

Sausage Country Gravy

Recipe from The Food Nanny Rescues Dinner

8 oz sausage

1/4 cup butter

1/3 cup flour

2 cups milk

1 cup water

1 tsp salt

1/2 tsp black pepper

Directions:

Cook and stir the sausage in a small skillet over medium heat, crumbling it with spoon. Drain the fat, if necessary.

Melt the butter in a medium saucepan over medium heat. Stir in the flour, stirring constantly to prevent scorching. I found that using a whisk is the easiest way to get the roux a nice consistency, without clumps. Cook until the roux begins to darken slightly. Slowly whisk in the milk, water, salt, and pepper. When this says slowly, it really means ssslllooowwwlllyyyyyyy. Just mix in a little at a time. The faster you dump all this liquid in the pan, the thinner your gravy will be. If you want a thick gravy {and trust me, you want a thick gravy}, stir it in slowly. Continue stirring until the gravy thickens and comes to a simmer. Stir in the sausage.

Break the warm biscuits in half and cover with the gravy mix. Mmm, I can just smell the deliciousness!

Out of this ingredient?

Ingredient = Amount = Substitute

• Allspice = 1 tsp. = ½ tsp. cinnamon & ½ tsp. ground cloves
• Baking Powder = 1 tsp. = ¼ tsp. baking soda & 1 tsp. cream of tartar
• Broth (beef or chicken) = 1 cup = 1 bouillon cube dissolved in 1 cup boiling water
• Catchup = 1 cup = 1 cup tomato sauce, ½ cup sugar & 2 tsp. vinegar
• Chives (finely chopped) = 2 tsp. = 2 tsp. finally chopped green onion tips
• Chocolate chips (semi-sweet) = 1 ounce = 1 ounce sweet cooking chocolate
• Cornstarch (for thickening) = 1 Tbsp = 2 Tbsp all purpose flour to 4-6 tsp. quick cooking tapioca crumbs
• Cracker Crumbs = ¾ cup = 1 cup bread crumbs
• Cream Cheese = 1 cup = cottage cheese beaten until smooth
• Dry Mustard = 1 tsp. = 1 Tbsp. prepared mustard
• Flour (cake) = 1 cup sifted = 1 cup minus 2 tsp. all-purpose flour
• Flour (self-rising) = 1 cup = 1 cup minus 2 tsp. all-purpose flour plus 1-1/2 tsp. baking powder & ½ tsp. salt
• Herbs (fresh) = 1 Tbsp. = 1 tsp. dried herbs
• Milk (sour) = 1 cup = 1 Tbsp. lemon juice & 1 cup milk
• Milk (buttermilk) = 1 cup = 1 cup plain yogurt
• Milk (whole) = 1 cup = ½ cup evaporated milk
• Onion (fresh) = 1 small = 1 Tbsp. minced onion, dehydrated
• Sugar (brown) = ½ cup = 2 Tbsp. molasses in ½ cup granulated sugar
• Sugar (confectioner’s) = 1 cup = 1 cup granulated sugar plus 1 tsp. cornstarch
• Sugar (maple) = ½ cup = 1 cup maple syrup
• Tomatoes (fresh) = 2 cups = 1 (16oz) can diced tomatoes
• Tomato sauce = 1 (15 oz) can = 1 (6oz) can tomato paste plus cup water
• Wine = 1 cup = 13 Tbsp. water, 3 Tbsp. lemon juice and 1 Tbsp. sugar
• Worcestershire sauce = 1 tsp. = 1 tsp. bottled steak sauce
• Yogurt = 1 cup = 1 cup sour cream

I am not pretending to be an expert on these things. I found this helpful information in "Busy Woman's SlowCooker Cookbook."

Herbs & Spices – used for what?

BASIL – Good with stews, roast beef, ground beef, lamb, fish, vegetables, and omelets
BAY LEAVES – Has a pungent (strong) flavor. Good in seafood, stews, and vegetable dishes.
CARAWAY – Use in breads, soups, cakes, cheese, and sauerkraut
CHIVES – Good in salads, fish, soups, and potatoes
CILANTRO – Southwestern dishes, rice, beans, salads, fish, and chicken
CURRY POWDER – A combination of spices that give a distinct flavor to meat, poultry, fish, and vegetables
DILL – Both seeds and leaves may be used. Leaves can be used as a garnish or cooked with soup, fish, potatoes, and beans
FENNEL – Has a hot, sweet flavor. Small quantities are used in pies and baked goods, and the leaves can be boiled with fish
GINGER – It is a pungent root and is used in pickles, cakes, cookies, preserves, soups, and meat dishes
MARJORAM – It adds flavor to stew, stuffing, lamb, fish, poultry, and omelets
MINT – It is great in beverages, soup, peas, carrots, lamb, cheese, preserves, and frut desserts
OREGANO – It can be used whole or ground, in pizza, tomato juice, fish, eggs, omelets, stew, gravy, poultry, and vegetables
PAPRIKA – A bright red pepper that is used as a garnish for potatoes, salads, and eggs, and as a spice used in meat, vegetables, and soup
PARSLEY – Can be used dried as seasoning or garnish. Use in fish, soup, meat, stuffing, and mixed greens
ROSEMARY – It can be used to season fish, stuffing, beef, lamb, poultry, onions, eggs, bread, and potatoes. It is great in dressings.
SAFFRON – It is used in breads, soup, rice, and chicken
SAGE – May be used in stuffing, fish, omelets, poultry, tomato juice, breads, and cheese spreads
TARRAGON – Used in salads, sauces, fish, poultry, tomatoes, eggs, carrots, green beans, and dressing
THYME – Leaves may be sprinkled on fish or poultry before baking or broiling

I am not pretending to be an expert on these things. I found this helpful information in "Busy Woman's SlowCooker Cookbook."

It takes How Much?

Food for ingredients = quantity = yields

Apple = 1 medium = 1 cup

Bread crumbs = 1 slice = ¼ cup

Butter = 1 stick = ½ cup

Egg whites = 8-10 = 1 cup

Egg yolks = 10 -12 = 1 cup

Lemon = 1 medium = 3 Tbsp lemon juice

Noodles (uncooked) = 1-1/2 cups = 2-3 cups cooked

Macaroni (uncooked) = 1-1/4 cups = 2-1/2 cups cooked

Spaghetti = 8oz = 4-1/2 cups cooked

Nuts, chopped = ¼ pound = 1 cup

Nuts (walnuts, unshelled) = 1 pound = 1-1/2 cups

Onion (chopped) = 1 medium = ½ cup

Rice (regular) = 1 cup = 3 cups cooked

Rice (wild) = 1 cup = 4 cups cooked

Sugar (brown) = 1 pound = 2-1/2 cups

Sugar (white) = 1 pound = 2 cups

I am not pretending to be an expert on these things. I found this helpful information in "Busy Woman's SlowCooker Cookbook."

Food Substitutions & Other Ideas

FOOD SUBSTITUTION IDEAS:

Can substitute applesauce for oil in baking recipes. The best results is to use half oil and half applesauce.

Vanilla Joy shares a secret about baking with butter:

"I have a few little baking tricks I use that greatly improve the overall taste and “nutrition” of baked goods.

First of all, I typically use less sugar than the recipe calls for. I will usually use 2/3 - ¾ of the total amount, mostly when making cookies but also with sweet breads like banana or zucchini. If you like your cookies and breads really sweet, you might not like it my way, but I don’t like a cookie that has so much sugar that I can actually taste each granule.

So if you like things a little less sweet try using less sugar - don’t be afraid to experiment with your recipes.

I also only ever use half the butter a recipe calls for and never shortening. Shortening is an abomination, DON’T EVER EVER USE It!… Unless you’re making a pie crust. Then you have to use shortening. But otherwise, just use butter!

If a recipe calls for butter and shortening (usually the same amount is required, like ½ c. of each), I would use the full amount of butter and none of the shortening. If a recipe only calls for butter, I cut that measurement in half.

I have never been disappointed with the result. The taste is the same, just less greasy. I don’t like to have to wash my hands with soap and water just because I touched a cookie, so this second little trick suits me just fine. And it’s better for you!"

FLAX SEED:
from Kendra Seel
At Costco I found a product called "Cold milled flax seed". You can substitute this ground flax seed for oil, butter, and egg. It is a good back up for your food storage. I have made bread, waffles, pancakes and I can not tell a difference (I substituted for the butter or oil). I haven't sub'ed for eggs yet. I made the NM chocolate chip cookies today and sub'ed for the butter and it was a little more difficult. I ended up needing to add milk because they were dry. They tasted pretty good but they didn't taste like the NM cookies. I think next time I will try subbing for the egg or just trying out an easier cookie recipe. By the way on the outside of the container it will tell you how much to substitute for. Flax seed is also very good for you, it has a lot of omega 3 which is the health fat in fish and which is why fish is so good for you.
I'll be honest - I don't remember where I got this idea for substitution. I wish I could remember, but I honestly don't. But heck, if it works, use it!
I've received some questions about how substituting flax for butter or eggs is supposed to work. You can visit these sites for more in-depth information about this particular substitution if you are interested:
http://www.savvyvegetarian.com/vegetarian-cooking/vegan-baking-substitutions.php
http://www.sheknows.com/articles/806978.htm
This is found in SheKnows.com

How to substitute flax for butter and oil in recipes

Ground flax seed can be used to replace butter, margarine and other oils as well as eggs in many of your everyday dishes.

Fat: When baking, you can replace part of all of the fat, depending on the recipe. If you substitute flax for all of the fat, be sure to increase the liquid in the recipe by 75 percent as ground flax absorbs liquid. Be aware, too, that baked goods that include flax will brown more quickly – you may need to adjust cooking time or loosely cover baked goods with foil towards the end of the cooking time.

Substitute: 3 tablespoons ground flax seed for every 1 tablespoon butter, margarine or oil.

Eggs: For vegans or vegetarians who don’t eat eggs, ground flax is a suitable substitution in baked goods.

Substitute: 1 tablespoon ground flax plus 3 tablespoons of water for each egg. Let flax and water mixture sit for several minutes before adding to your recipe.