Lucas Delgado
While it is not recommended to put chicken in hot water, there are some instances where it may be necessary. For example, when defrosting frozen chicken, some people use hot water to quickly thaw the meat, although this method can be a food safety hazard if not done properly. On the other hand, when cooking chicken, it is generally advised to start with cold or room temperature water and bring it to a boil gradually, which helps ensure even cooking and prevents the meat from becoming tough and dry.
| Characteristics | Values |
|---|---|
| Putting chicken in hot water | Not recommended for defrosting chicken due to food safety concerns. |
| Putting chicken in hot water for defrosting | Can be done at 140°F, but not officially recommended by the FDA. |
| Putting chicken in hot water for cooking | Chicken should not be added to boiling liquid. Start with cold water or broth and bring to a boil. |
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What You'll Learn
Poaching chicken
To poach chicken, start by placing the chicken in a single layer in a pan. It is okay if the pieces overlap a little. Add salt and any other seasonings you would like to use. Cover the chicken with water by about an inch or two and bring it to a boil. As the water comes to a boil, foam will start to collect on the surface. If you plan to use the cooking liquid for something else, you can skim the foam off the surface. Once the water is boiling, reduce the heat to low, cover the pan, and let the chicken simmer.
Begin checking the chicken after 8 minutes. The chicken is done when it is opaque throughout and an instant-read thermometer inserted into the thickest part of the meat registers 165°F. Thinner chicken breast cutlets will cook in about 8 minutes, while larger chicken breasts will need up to 15 minutes. If you are cooking boneless chicken thighs, they will take about 10 minutes, and bone-in chicken thighs will take about 15 minutes.
Poaching liquid can be seasoned water, oil, milk, broth, wine, or a combination. You can also add fresh herbs, spices, or other aromatics to the poaching liquid, such as onion, garlic cloves, peppercorns, fresh thyme sprigs, dried chiles, or bay leaves. Alternatively, you can use chicken broth, stock, or another flavorful cooking liquid, like white wine or apple cider, instead of water.
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Defrosting chicken with hot water
It is not recommended to defrost chicken in hot water due to the potential for bacterial growth. Bacteria can grow easily at temperatures between 45°F and 120°F, so it is important to keep cold foods below 40°F. However, there is a method for safely defrosting chicken in hot water that has been detailed by food science expert Harold McGee. This method involves placing the frozen chicken, still in its packaging, in a hot water bath at exactly 140°F. The high temperature of the water prevents bacterial growth while quickly defrosting the meat.
While this method can be effective, it is not officially recommended by the FDA. There are other ways to defrost chicken that may be safer and more convenient. For example, defrosting chicken in the refrigerator overnight is a safe and hands-off method, but it requires planning ahead. If you need to defrost chicken quickly, placing it on a grill or cooling rack with a fan blowing on it can speed up the process.
Another option is to submerge the frozen chicken, while still inside its packaging, in a bowl of cold, potable water. The water temperature should be below 40°F to maintain food safety. Change the water every 30 minutes to prevent it from getting too warm, and use a weight to keep the chicken submerged if necessary. This method takes about an hour-and-a-half for a chicken breast to fully defrost and can be a lifesaver if you forgot to take the chicken out of the freezer a few hours before cooking.
While it is not recommended due to food safety concerns, some people do choose to defrost chicken in warm water in the sink. This method can be risky due to the potential for bacterial growth, but some people have successfully used it without issue. If you choose to defrost chicken in warm water, it is important to use your best judgment and be aware of the risks involved.
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Boiling chicken
Boiled chicken is a convenient, swift, and simple method for cooking chicken that can be used in a variety of dishes throughout the week. It is a basic cooking technique that yields tender, juicy, and shreddable chicken.
Steps to Boil Chicken:
- Start with a Flavorful Liquid: While you can boil chicken in water, using chicken broth or stock is recommended for added flavor. You can also add aromatics like onions, celery, carrots, ginger, and scallions to the pot.
- Use a Large Pot: Place the chicken in a large pot with a tight-fitting lid. The pot should be large enough to allow the chicken to be fully submerged in the liquid.
- Cold Start: Do not add the chicken to boiling liquid. Start with cold broth or water, and heat them together. This ensures even cooking and prevents the outside from overcooking while the inside remains undercooked.
- Season Generously: Season the liquid well with salt and pepper. If using water, add 1 tablespoon of kosher salt for every quart of water. You can also add other seasonings like garlic, bay leaf, peppercorns, sliced lemons, rosemary, or thyme.
- Bring to a Boil: Place the pot over medium-high heat and bring the liquid to a boil. As the water comes to a boil, foam will form on the surface, which you can skim off if you plan to use the cooking liquid for something else.
- Reduce Heat and Simmer: Once the liquid is boiling, immediately reduce the heat to low and cover the pot. This step is crucial to prevent overcooking the chicken, which will result in tough, dry meat. Simmer the chicken gently until it is cooked through.
- Check Doneness: For boneless, skinless chicken breasts, simmer for about 10 minutes. For bone-in chicken breasts, cook for about 15-20 minutes. Always check for doneness using a meat thermometer. The chicken is cooked when it reaches an internal temperature of 165°F in the thickest part of the meat.
- Rest and Store: Transfer the cooked chicken to a cutting board and let it rest for a few minutes before serving or storing. You can store boiled chicken in an airtight container in the fridge for up to 4 days or freeze it for later use.
Tips:
- If you're using frozen chicken, it's best to thaw it first. You can do this by leaving the chicken in the fridge for at least 9 hours or using the defrost setting on your microwave.
- Poaching is a similar technique to boiling but with a gentler simmer, resulting in tender and moist chicken.
- Don't discard the cooking liquid! It makes a flavorful chicken broth that you can use in other recipes or sip as a nourishing drink.
By following these steps and tips, you can master the art of boiling chicken and enjoy delicious, versatile, and juicy meat in your meals.
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Using broth instead of water
Poaching chicken in broth will impart flavour to the meat, and is a simple way to enhance your dish. To poach chicken, place the chicken in a single layer in a pan, adding salt and any other seasonings you wish to use. Cover the chicken with about an inch of broth and bring to a boil. Lower the heat until the broth is simmering, cover the pan, and let the chicken cook. Thin cutlets will take about 8 minutes to cook, while larger chicken breasts will need up to 15 minutes. Boneless chicken thighs will take about 10 minutes, and bone-in chicken thighs will take about 15 minutes. The chicken is done when it registers 165°F in the thickest part of the meat.
Broth can also be used to defrost chicken. This method is much quicker than defrosting chicken in water, but it is not officially recommended by the FDA. To defrost chicken in broth, place your frozen chicken breast (still in its packaging) in a hot broth bath that is 140°F. The meat will defrost quickly enough to keep bacteria growth in the "safe" category, but not so quickly that the chicken begins to cook.
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Seasoning the water
While it is not recommended to defrost chicken in hot water due to food safety concerns, poaching chicken in seasoned water is a popular cooking method. Poaching involves simmering the chicken in a small amount of liquid, resulting in tender and moist meat.
When seasoning the poaching liquid, various herbs and spices can be used to infuse flavour into the chicken. Peppercorns, bay leaves, lemon slices, and garlic are commonly used, but you can also experiment with sliced ginger, scallions, fresh rosemary, thyme, or orange slices. These ingredients not only add flavour but can also enhance the nutritional profile of the dish.
For a basic brine solution, dissolve kosher salt in hot water and then add ice water to cool the mixture. Place the chicken in this brine for 45 to 90 minutes to absorb the salty flavours. If you're short on time, a dry brine can be achieved by sprinkling salt directly on the chicken and letting it sit in the refrigerator for up to two days.
When poaching the chicken, cover it with about an inch of water and bring it to a boil. Reduce the heat to a simmer and cover the pot. Thin cutlets will cook in about 8 minutes, while larger breasts may take up to 15 minutes. You can also use a thermometer to check if the thickest part of the meat has reached 165°F.
By seasoning the poaching liquid and brining the chicken, you can create a delicious, flavourful dish with a tasty broth as a bonus.
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Frequently asked questions
It is not recommended to put frozen chicken in hot water as it is a food safety nightmare. However, some people have tried it and claim it is safe. The ideal temperature for the water is 140°F, which is hot enough to defrost the chicken without cooking it.
No, you should not put raw chicken directly into boiling water. Start the chicken in cold water or broth and bring it to a boil. This allows the chicken to cook more uniformly, preventing the outside from overcooking while the inside remains undercooked.
Depending on the size of the chicken, it should be boiled for 8-15 minutes. Boneless chicken thighs will take about 10 minutes to cook, while bone-in chicken thighs will take about 15 minutes. An instant-read thermometer inserted into the thickest part of the meat should read 165°F when the chicken is done.
Boiling chicken yields perfectly tender and juicy meat that can be used in a variety of dishes. It is a basic and simple cooking method that can be easily prepared for quick meals. Boiling chicken in broth instead of water is also an easy way to infuse the meat with flavor.
