If you're fed up with chicken that's cooked on the outside but still raw inside, you can try parboiled chicken.If you want the chicken to lose its pink color, cook it in water or a liquid.Remove the chicken and then dry it.When you cook the chicken on the grill, stove, or oven, it should be thoroughly cooked.
Step 1: Put the chicken in a pot.
You can fit a whole chicken into a stockpot.Do you want to par boil the chicken or leave the bones in for more flavor?The chicken should be put in a stockpot on the stove.If you want to par boil several chickens, you'll need to work in batches or use several pots.
Step 2: The stockpot should hold a liquid.
If you want to add flavor to the chicken, use chicken soup, apple cider, or vegetable stock.The chicken needs to be covered by at least 1 inch of liquid.Adding a chopped onion, carrots, 2 to 3 stalks of celery, the peel of 1 lemon peel, or 1 head of garlic cloves to each chicken will add extra flavor.
Step 3: The liquid needs to be boiled.
The stockpot lid should be removed when the burner is turned on to medium.When the liquid begins to boil vigorously, heat the chicken.It should take less than 15 minutes if you have enough chicken and liquid in the stockpot.
Step 4: The chicken should be cooked on low.
Put the lid on the stockpot when the burner is turned down.The chicken will lose its pink color once it's done parboiling.Follow these guidelines for how long to cook your chicken: 30 to 40 minutes for a whole chicken and 15 to 20 for chicken wings.
Step 5: Put the chicken in a bag and then remove it.
Turn off the burner and use tongs to remove the chicken from the liquid.Before you cook the chicken in your recipe, pat it dry with paper towels and transfer it to a plate.At this point, the chicken isn't completely cooked.Good hygiene practices include washing your hands and avoiding cross-contamination.
Step 6: The chicken should be cooked according to the recipe.
The chicken may continue to grow harmfulbacteria as it's stored because you're heating it but not cooking it completely.It's important to cook the chicken to a food-safe temperature of 165 F after parboiling it.Chicken should not be parboiled and refrigerated before you cook it.
Step 7: Parboiled chicken can be baked to create pieces.
Spread wings on a baking sheet if you don't want to deep fry them.After roasting the chicken in the oven for 20 to 30 minutes, they will be crisp and caramelized.5 to 10 minutes is added to the baking time for breasts, thighs, and drumsticks.Spread the sauce over the chicken.They can be coated with buffalo wing sauce or blue cheese dip.
Step 8: You can cook chicken on the grill with parboiled drumsticks.
To grill on a gas or charcoal grill, you need to brush the grill grate.The chicken should be cooked on the grill for 20 to 40 minutes.During the last 15 minutes of cooking, use tongs to turn the chicken frequently and brush it with barbecue sauce.An instant-read meat thermometer should be inserted into the thickest part of the chicken.Before you remove the grilled chicken from the grill, the temperature should reach 165 F.This works well with drumsticks, but you can use any cut of chicken.Breasts will take longer to grill while wings will cook faster.
Step 9: You can deep fry the chicken if you batter it or bake it.
You can coat the chicken pieces with a batter of your choice after dipping them in beaten egg.You can use a beer batter.The chicken pieces should be fried in 2 inches of 350 F (177C) oil.Use tongs to turn the pieces.It can take 10 to 20 minutes to fry chicken pieces in hot oil.
Step 10: Chicken pieces can be added to your soup.
If you want to make a classic or Vietnamese chicken noodle soup, par boil chicken and set it aside.Return the whole chicken pieces to the pot after you cook your chopped vegetables.The chicken will be cooked throughout the soup.If you prefer, shred the chicken and serve it in soup.Just before serving the soup, add chopped basil or parsley.