Sophie Bennett
When it comes to cooking chicken, there are a few schools of thought on whether to put it in water before or after it reaches a boil. Some sources suggest that placing chicken directly into boiling water will result in unevenly cooked meat, with a dried-out surface and a raw centre. Instead, it is recommended to start with the chicken in cold or room-temperature water and bring it up to a boil together with the liquid. This method, known as poaching, involves simmering the chicken gently to retain moisture and achieve a tender, juicy texture. After reducing the heat to a simmer, the chicken should be cooked for about 8 to 15 minutes, depending on its thickness, until it reaches an internal temperature of 165°F.
| Characteristics | Values |
|---|---|
| Should you put chicken in water before or after it's boiling? | Put the chicken in water before it starts boiling. |
| How much water should you use? | Use about an inch of water above the chicken to ensure coverage as water evaporates. |
| What type of pot should you use? | A large pot. |
| Should you use frozen chicken? | It is best to thaw frozen chicken before boiling it. |
| Should you wash the chicken? | No, washing chicken can spread bacteria. |
| What should you do if you want to use the cooking liquid? | Skim the foam off the surface. |
| How long should you cook the chicken? | Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes. The chicken is done when it registers 165°F in the thickest part of the meat with an instant-read thermometer. |
| What should you do after the chicken is cooked? | Let the chicken rest for at least 10 minutes before shredding or slicing it. |
| How long does cooked chicken last? | Cooked chicken can be refrigerated for up to 4-5 days or frozen for up to 2-3 months. |
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What You'll Learn
Don't put chicken in boiling water—start with cold water
When preparing chicken, it is important to note that you should never submerge the meat directly into boiling water. This will result in poultry that is raw in the centre with a dried-out surface. Instead, fill a large pot with cold water and place the chicken inside. This approach allows the chicken to cook more uniformly, preventing the outside from overcooking while the inside remains undercooked.
For juicy boiled chicken, it is best to simmer the meat instead of boiling it. Boiling is rough and tumble, with large bubbles rising rapidly to the surface, knocking things around as they burst. For such delicate meat and even cooking, the gentle method of simmering is far more foolproof.
If you are using frozen chicken, it is best to thaw it first. To do this, leave the chicken breasts in the fridge for at least nine hours. You can speed up the process by using the defrost setting on your microwave or using the cold water method. Do not cook frozen chicken in a slow cooker or microwave.
Once you have added the chicken to the pot of cold water, place it on the hob and bring the water to a boil. Then, reduce the heat to low, cover the pot, and let the chicken cook. This method is called "poaching", which means simmering ingredients in a small amount of liquid.
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Poaching is better than boiling
When it comes to cooking chicken, there are a few different methods that can be used, each with its own advantages and disadvantages. One common question that arises is whether to boil or poach the chicken. While both methods involve the use of wet heat, there are some key differences that make poaching a better option.
First and foremost, poaching is a gentler cooking method that uses lower temperatures than boiling. This is especially important when cooking delicate foods such as chicken, as it helps retain moisture and prevents the meat from drying out or falling apart. By keeping the temperature between 70-85 °C (158-185 °F), poaching ensures that the chicken cooks evenly and gently, resulting in tender and juicy meat. In contrast, boiling chicken can often lead to tough and dry meat, as the higher temperatures can cause the proteins to contract and expel moisture.
Another advantage of poaching chicken is the ability to infuse it with flavour. The poaching liquid, which can be water, stock, or a combination of aromatics and spices, gently cooks the chicken while transferring flavour to the meat. This results in chicken that is not only tender but also flavourful. Additionally, the poaching liquid can be used as a base for soups or sauces, adding even more flavour to the dish. In comparison, boiling chicken in water may result in a bland taste, requiring additional seasoning to enhance the flavour.
Poaching is also a healthier cooking option compared to boiling. This is because poaching does not require the use of fat for cooking or flavouring the food. The gentle heat and flavour transfer from the poaching liquid are sufficient to cook the chicken without the need for additional oils or butter. This makes poached chicken a lighter and more nutritious option, especially for those conscious of their fat intake.
Furthermore, poaching chicken is a simple and straightforward cooking method. By placing the chicken in a single layer in a pan, adding seasonings, and partially submerging it in hot liquid, the chicken cooks gently and efficiently. The poaching liquid is heated just below the boiling point, ensuring that the chicken does not overcook. This results in a consistent and hassle-free cooking process, making poaching a convenient choice for busy cooks.
In conclusion, while both poaching and boiling are viable methods for cooking chicken, poaching offers several advantages that make it a superior choice. The lower temperatures used in poaching result in tender and moist meat, while the poaching liquid adds flavour without the need for additional fats. Additionally, the simplicity and versatility of poaching make it a convenient and healthy option for preparing delicious chicken dishes.
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Use broth or bullion cubes for flavour
When it comes to boiling chicken, there are a few considerations to keep in mind to ensure optimal flavour and texture. Firstly, it is generally recommended to start with cold or room-temperature liquid, whether it's water or broth, and heat it up with the chicken inside. This helps the chicken cook more evenly, preventing the exterior from overcooking while the interior remains undercooked.
Now, if you're aiming to enhance the flavour of your boiled chicken, using broth or bullion cubes is an excellent idea. Here's a step-by-step guide:
Preparing the Broth:
Start by measuring out the amount of water your recipe requires. If you're making broth from bouillon cubes, follow the instructions on the package to determine the proportion of cubes to water. For instance, if the instructions suggest one bouillon cube per cup of water, use three cubes for three cups of water. Boil the required amount of water in a pot on the stove. Once the water reaches a rolling boil, add the bouillon cubes and stir the mixture until the cubes have completely dissolved, resulting in a uniform broth.
Boiling the Chicken:
Place the chicken in a single layer at the bottom of a pan or pot, ensuring the pieces can fit comfortably. If using a whole chicken, it's best to cut it into smaller pieces first. You can also add vegetables like onions, celery, carrots, ginger, or scallions to the pot for added flavour. Cover the chicken with broth or water, ensuring there's about an inch of liquid above the chicken. Bring the liquid to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let the chicken cook in the simmering liquid. Thinner cuts of chicken will take around 8 minutes, while larger breasts can take up to 15 minutes. The chicken is done when it reaches an internal temperature of 165°F in the thickest part.
Storing and Using the Broth:
Don't discard the cooking liquid! The broth created during the boiling process can be used in various ways. You can sip it as a warm and tasty drink or use it in recipes that call for chicken broth, such as rice and other grains. If you're not using the broth immediately, let it cool, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze the broth in ice cube trays or freezer-safe containers for up to 3 months.
Customising Your Bouillon Cubes:
Homemade bouillon cubes offer the advantage of customisation and reduced sodium content compared to store-bought alternatives. You can use any cut of chicken and experiment with different vegetables and spices to create unique flavour profiles. For a vegetarian or vegan option, simply omit the meat and use vegetables and spices of your choice.
Remember, broths and bouillon cubes can be high in sodium, so it's important to check the labels and adjust the amount used in your recipes accordingly.
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Don't wash chicken before cooking
When preparing chicken, it is important to know that you should not wash it before cooking. This is because washing raw chicken can spread bacteria, such as salmonella and campylobacter, all over your sink, infecting your sponge and dirtying your workspace. In other words, washing raw chicken will result in cross-contaminating your kitchen.
Many people wash raw chicken due to a lack of trust in chicken processing, a desire to control the process of preparing food, or simply because it is a habit passed down through generations. However, store-bought chicken is cleaned and inspected before it reaches your home, so you can cook it right away without washing it.
Instead of washing the chicken, you should carefully open the package by slitting the plastic covering at one end and placing the chicken pieces on a clean surface designated for raw meat to avoid cross-contamination. Then, throw away the packaging and any liquid inside, and pat the meat dry with paper towels before starting your recipe.
To cook chicken, you can use a variety of methods, such as boiling, poaching, or roasting. If you are boiling chicken, it is important to note that you should not add the chicken to already boiling water. Instead, start by placing the chicken in a pot, covering it with broth or water, and then bringing the liquid to a boil. Once it reaches a boil, reduce the heat to a simmer and cook the chicken gently to prevent it from becoming tough and dry.
In summary, do not wash chicken before cooking it, as this can spread bacteria and contaminate your kitchen surfaces. Instead, follow proper food safety practices, such as using separate cutting boards and utensils for raw chicken, and cooking the chicken thoroughly to destroy any pathogens.
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Simmering times vary depending on chicken thickness
Simmering chicken is a great way to ensure juicy and tender meat. However, the thickness of the chicken breasts or cutlets will determine how long they need to be cooked.
For thin chicken cutlets, 8 minutes of simmering is sufficient. Larger chicken breasts will need a few more minutes, taking up to 15 minutes to cook thoroughly. Bone-in chicken breasts will take the longest, requiring about 20 minutes of simmering.
It is important to ensure that the chicken is cooked through. This can be checked by inserting an instant-read thermometer into the thickest part of the meat. The internal temperature should reach 165°F when the chicken is done. Alternatively, you can slice into the chicken to ensure that it is no longer pink and cooked evenly throughout.
By adjusting the simmering time according to the thickness of the chicken, you can ensure that your chicken is cooked perfectly, every time.
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Frequently asked questions
Never submerge chicken directly into boiling water. Instead, place the chicken in a pot and cover it with cold water, then bring the water to a boil.
Depending on the thickness of the breasts, you should boil chicken for 8 to 15 minutes. For boneless, skinless chicken breasts, it will take about 15 minutes. For bone-in, skin-on chicken, cook for about 30 minutes.
The ideal temperature for boiled chicken is 165°F.
