3 Techniques to Cook Chicken
To Roast Chicken
Rinse and dry the bird. I like to season my chicken with salt, pepper and garlic. Use one clove of garlic and rub it all over the chicken, then sea salt or kosher salt and about 20 turns of the pepper grinder.
Next stuff the bird with one lemon (cut in half) and a few sprigs of fresh rosemary.
Next, truss the chicken to make it compact.
Place chicken on a rack, breast side up, in a shallow roasting pan.
My grandmother used to put buttered cheesecloth on top of the chicken to help it brown more evenly.
Roast, uncovered, at 350 degrees F for a 2-3 lb. chicken, 30-40 minutes per pound, for a total time of 1 1/4 - 1 1/2 hours.
If the chicken is 3 1/2 lbs. or over, roast at 325 degrees F., 40-45 minutes per pound, for a total of 2 3/4 to 3 1/2 hours.
The meat thermometer reading for chicken should be 185 degrees F.
I like to use 3 1/2 to 4 pounds cut pieces of chicken for stewing.
Use a gallon-size plastic bag and add 3 Tablespoons flour, salt and pepper to the bag. Place chicken pieces, one at a time in bag and shake until flour has coated each piece.
Brown chicken pieces in 2 Tablespoons extra virgin olive oil.
Add enough hot water to just cover. Add seasonings. Cover tightly and simmer until chicken is tender.
Vegetables may be added during last of cooking.
The approximate total time for chicken to stew is 2 to-2 1/2 hours.
To Broil Chicken
I use split chicken breasts or boneless, skinless breasts, 1 to 1 1/2 pounds.
Preheat your broiler.
Cut a slash on the edge of the breasts to keep it flat while it is broiling.
Spray cooking oil on the broiler pan to keep chicken from sticking.
Place the chicken on the pan. Broil for half the time given, then season. Turn and broil other side, add more seasonings.
1 to 1 1/2 pounds of split breasts will take approximately 30 to 35 minutes to broil.
When I use skinless, boneless breasts, it takes 15-20 minutes.
Meals don't have to be monotonous, if these 3 techniques for cooking chicken are used.
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