Cook chicken breast quarter,veg fast food recipes at home,healthy easy mince recipes greek - For Begninners

Simply place a pan on the burner, dribble a little olive oil on and spread it around so that the chicken breast will not stick to the pan. This is simple recipe shows how to cook chicken in the oven and have it turn out juicy, fragrant and bursting with flavor. First, coat the bird in olive oil and then sprinkle on all the other ingredients, excluding the rosemary. First, when cooking with a chicken recipe it is essential to know that uncooked chicken juices carry sickness causing bacteria.
As soon as you get chicken home, place it in the refrigerator immediately, away from any cooked items you may have.
Chicken products can be frozen in their original packaging, but if you have limited freezer space, we recommend transferring into fully labelled freezer bags and seal correctly.
To defrost chicken products safely, frozen chicken should be covered and defrosted overnight in a suitable container in the fridge.
Remove any string and place the whole bird on a clean chopping board, breast side up, with the legs pointing towards you.
Using a sharp knife, cut the skin between one leg and the side of the breast, then use your hand to press the leg down flat on the board. To divide the legs into thighs and drumsticks, put them skin-side down on the chopping board.
Firstly wipe the chicken inside and out with kitchen paper and discard paper immediately to prevent the spread of bacteria, wash hands afterwards. Season the cavity with salt and pepper, adding a peeled whole onion or lemon in the cavity creates additional flavour. Do not overfill the cavity with stuffing, leave a space between the top of the stuffing and the breast bone to allow the heat to penetrate and the bird can cook fully. Traditional stuffing consists of breadcrumb, with the addition of herbs, seasoning and perhaps some fruit. Once the chicken is cooked take from the oven and leave to rest in a warm place for 10 minutes.
Turn the bird onto its side, break the ball and socket joint and carefully remove drumstick and thigh and oyster in one piece. Halve the leg by cutting through the line of fat at the knuckle between the thigh and the drumstick.
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You'd be surprised at how many Indian restaurants will happily let you take a peek into the kitchen if you ask nicely (I've never been turned down). See, tandoor ovens—those are the large, bell-shaped coal or wood-fired ovens used in traditional Indian baking—were traditionally used only for making Naan (see my recipe for that here). It's a phrase I've used on many occasions, none of which has had as happy an ending as it did for Kundan. These days, pretty much every Indian restaurant in the United States prominently features Tandoori Chicken on their menu in varying degrees of quality.
For reasons that should be readily obvious to anyone, we're not going to be making our chicken in a tandoor oven. With a traditional tandoor oven, the chicken gets cut into halves or quarters before being stuck onto skewers.
The easiest way to butterfly a chicken is to cut out its back with a pair of kitchen shears (see our recommendation here). The easiest way to get your chicken ready for the grill is to twist the legs up so that they're pointing upwards int he same direction of the breasts, then to make sure everything stays flat and flippable by keeping everything in place with a couple of metal skewers (wooden ones will work, but don't expect them not to burn in the high heat needed for this type of cooking).
Of the various restaurants I've visited and recipes I've perused, there are only a few very minor variations in the cooking technique, and all of them start with a yogurt and citrus juice-based marinade seasoned with garlic, ginger, a few spices, and a bit of red food coloring.
I'll hear chefs say, "oh, the color comes from the cayenne pepper," but take a glance around, and you'll see the telltale jug of red food coloring sitting right there on the spice rack.
Simple fact: if you want your tandoori chicken to be the deep red shade you find at Indian restaurants, food coloring is the way to do it. Back when I was in college, I was still of the mindset that in order to work, a marinade needs to, well, marinate, which meant time.
It's this last factor that I believe seriously destroys most bad restaurant tandoori chicken: chicken that's been allowed to sit in its marinade for too long so that it's already "cooked" before it even hits the oven.

Here's another fact about marinades: they don't really penetrate very deeply into the meat. I've found that any more than 6 to 8 hours of marinating in an acidic marinade and your chicken or beef will become hopelessly mushy and chalky in the exterior. So if a marinade is really essentially a surface treatment for meat, what's the best way to increase its effect on flavor? You hear a lot of fuss in recipes about how chicken legs need to be cooked a good 20°F higher than chicken breast, and how much of a problem this causes. Because the legs and thighs are thinner than the breasts, I find that they naturally end up about 20°F hotter than the breast when the whole thing is finished cooking, even without flipping, chilling, separating, or any of the other fussy techniques that have been developed over the years to deal with the problem. There is, however, another problem with cooking chicken over high heat on the grill: the exterior begins to dry out before it's completely cooked through.
Once I'd decided to make the switch from chicken to hen, my tandoori-style chicken (er, hen) jumped up in quality by leaps and bounds. Next life goal: to eat awesome tandoori-style chicken whilst rolling in the snow next to a hot tub. Learning how to cook chicken on the stove is obviously the first step and (Thanks to your Fantastic friends, wink wink, nudge nudge) is also very simple. Mix a little extra virgin olive oil in with the rosemary, then, using your fingers, push oiled rosemary underneath the skin on the breast and legs.
Learning how to cook chicken wings can be a new cook’s best rescue for a quick meal or for party menus.
Take the time to massage in the seasonings; this will ensure that they are embedded into the skin and will tenderize the meat as well. There are hundreds of great recipes out there (including quite a few from the Fantastic Food guys). You can grill them with seasoning or sauce, you can bake them in the oven, or you can even buy them precooked and warm them in the microwave. This will appear on all packs bought in Supermarkets and most butchers will advise you on the use by date also.
To find out the exact temperature of the fridge, a non-mercury thermometer can be purchased from department stores and supermarkets. It is important to freeze chicken at its freshest, and freezing on day of purchase is recommended.
If you possess a kitchen thermometer, the internal temperature for cooked food is 75oC according to the Food Safety Authority. Place the chicken on a chopping board sitting on a tray to collect any juice which can be used for sauce or gravy. Simply sign up for our deals emails and you can download a pdf copy of our six favorite grilling plank recipes. In pursuit of this goal we hold ourselves to the highest standards for food safety and product quality, and seek to constantly improve the value of resources offered to both our wholesale and retail customers. Indian cuisine is largely spice and sauce-based, but tandoori-style chicken relies more on its intriguing cooking technique than, say, a carefully balanced curry.
The dish would eventually go on to spawn the now equally-famous Chicken Tikka, which would in turn beget the British classic Chicken Tikka Masala (essentially hunks of tandoori chicken cut up and served with a spiced tomato-cream sauce). Luckily, a backyard charcoal grill will do just fine (yeah, you can go with gas, although it won't get quite hot enough for what we're after).
A few snips through the ribs, a quick push down on the breast to flatten it and break the wishbone, and you're done. While for most methods of cooking chicken this would be a bad idea (skin is an insulator that prevents dry breast meat from becoming tough or stringy), with tandoori chicken, the thick yogurt-based marinade helps to prevent the meat from drying out. This last ingredient is one that many restaurants actually seem embarrassed to admit to using. I use powdered achiote, just because I have it on hand and it somehow feels more "natural" to me, but there ain't nothing wrong with a bit of the red dye #2.
I still know many people—well respected cooks even!—who think that as far as marinades go, longer is better. Aromatic compounds from spices, herbs, and whatever else you stick in the marinade will dissolve in fat (if your marinade has oil in it, for example), while other compounds will dissolve in water or in alcohol. I always put a good healthy dose of salt into my marinades, as its one of the few ingredients that can actually penetrate the meat beyond the very outermost layers.
And herein lies the problem with most marinades, particularly those containing acidic ingredients such as wine, vinegar, or citrus juice.

Try marinating a piece of chicken or beef in a marinade with an intensely colored dye (such as a tandoori chicken marinade), and you'll find that even after 24 hours, it'll barely have penetrated beyond a few millimeters. By slashing it with a sharp knife at regular intervals along its surface (make sure to slash against the grain), you greatly increase the area in which the marinade can flavor it. Now, if there's one thing I know about chicken, it's that I don't like it when it's overcooked, and the FDA's recommended 165°F internal temperature for chicken breast is well beyond the pale of what's acceptable to my palate. Granted, this is not a huge deal—I even know some folks who like that slight leatheriness to the exterior of a piece of juicy grilled chicken breast.
Insanely juicy, charred, smoky, and tender, it's quite honestly better than any I could remember having at a restaurant.
Kenji Lopez-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. I like using a pinch of seasoning salt, a pinch of garlic powder and a pinch of dill weed, to both sides of the chicken breast. Also, if you’re just looking for cooking times and temperatures for the store-bought variety, see below times and temperatures. One important thing to know how to cook chicken wings is to make certain the flesh is cooked through to avoid bacteria.
Turn your oven on to 350 degrees to preheat while you finish getting the chicken ready to cook. Almost all domestic freezers have a quick freeze compartment and any product to be frozen should be first placed in this and then transferred into the standard section once frozen. The juices of the cooked chicken should run clear to indicate that the chicken is fully cooked.
Place chicken breasts on the hot gill-pan for about 1 minute, change to the opposite direction to get criss-cross markings on the breast.
Served simply with sliced onions and a squeeze of lemon or lime, it's good, honest, simple cooking.
Acid can denature muscle protein in very much the same way that heat can (see more on the science of acids and meat in my article about ceviche here). Because leg meat contains more connective tissue, you do want to cook legs hotter—to at least 165 to 170°F or so, if not more. In the 15 to 20 minutes it takes for the very center to reach 145°F, the outer layers of meat have lost nearly 30% of their weight in water. The smaller the bird, the faster it'll cook through, and the less time it'll have to dry out.
A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold.
Use an oven safe thermometer to track the internal temperature of the meat for the proper cooking time. But more often than not, you end up with dry, stringy breast meat reheated in the oven—chicken so dry that even the sizzle platter it's served on can't save it.
Given enough time in an acidic marinade, your meat will dry out, turning stringy and chalky just as if you had overcooked it. It's the latter part that completely ceases to be a problem once you start cooking your chickens butterflied.
Entire cooking time will be about a half hour, as long as your chicken breast was fully thawed. Grill marinaded skinless boneless chicken breasts on the presentation side for 3 – 4 minutes to sear in grill marks. There are few things more awesome than seeing bright red hunks of raw marinated chicken threaded onto massive four-foot long metal skewers, seeing those skewers lowered down into the fiery inferno of a 900°F clay tandoor oven, then emerging 15 minutes later charred, smoky, tender, and juicy. These young birds, defined as a 5 to 6 week old chicken that's a cross between a Cornish hen and another bird are small, tender, and cook up really fast, resulting in meat that's significantly juicier than a larger chicken would be.
Lastly, put the chicken in the oven and bake until the internal temperature reaches 160 degrees, then take it out and cover with foil. Slice 1 orange thinly, place slices on maple plank and place chicken on orange slices grill marked side facing up.

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