How to Cook Chicken?

Of course, that today the chicken is one of the most popular products. Due to its relatively low cost, significant protein content, usefulness, easy digestibility by the body and simplicity in cooking, this product appears on the tables of ordinary citizens more and more often. However, it should immediately be noted that before asking the question "How to cook a chicken?", It is necessary to choose it correctly. To do this, go to the market or a supermarket. Considering the fact that the chicken, although it does not belong to the fat types of meat, but still can deteriorate at high temperatures and improper storage, it is necessary to pay attention to its appearance and smell. The chicken should not be too pale, since this may indicate that meat was soaked to give it a presentation. Naturally, meat should not have a sharp unpleasant odor.

So, after buying a bird, you can go to the question "how to cook a chicken". Before cooking, the bird must be thoroughly washed, and also cut off excess fat (as a rule, antibiotics and other harmful substances accumulate in the skin and fat). Before cooking chicken, it is desirable to dismember it. For this, separate the hips, shin, breast, neck and wings.

How much you need to cook a chicken depends on whether it is broiler or homemade (home cooked much longer), as well as her age. If the bone on the breast is stiff, then the chicken is older. To find out how many minutes to cook a chicken, you need to determine whether it's young or old. To do this, you can tap on the breast. If the bone is hard, then the bird is old and will not be brewed for hours. Also it should be remembered that when cooking one breast, the broth will turn out to be not very saturated and not fat at all (such a broth is suitable for dietary meals). But on the hips the meat is much juicier and more tender. Such a broth will be moderately fat and saturated. But even if you decide to boil broth from the thighs or breasts, you can put in it bones, which were left after the cutting of the bird. From this it will become more rich and fragrant.

Naturally, separate pieces of chicken are cooked much faster - for 40-50 minutes. After the chicken is cut and thoroughly washed, it must be filled with cold water and put on fire. After the water begins to boil, the fire should be slightly reduced and add one peeled carrot, one or two bulbs. These vegetables will give chicken and broth a pleasant spicy aroma, as well as saturate them with useful substances and vitamins. The taste of the broth depends largely on the correct ambassador. It is better to salt a little and often try the broth, rather than immediately throw more salt than you need. Salt the broth better after 30 minutes after boiling. If you still salted your broth, then throw some rice into it, it will make it less fresh. In addition to salt in the chicken can be added and various spices. First of all black pepper to taste. The bay leaves can smell the broth, so it's better to throw it at the very end. Depending on your preferences, you can add rosemary, basil and other oriental spices. Remember that after the broth has boiled, you should always remove the foam from it. This will make it transparent and clean. Cook the broth on a small fire, then it will turn out delicious and fragrant.

If you do not cut it into pieces before cooking the chicken, you can separate it after preparing the broth and throw the meat into a ready-made dish. You can decorate the broth with herbs or chopped vegetables. Serve it preferably hot or warm. Meat left after cooking can be used for cooking other dishes. Smell, like the taste of the chicken you will like. It remains only to wish you a pleasant appetite!