how do you cook chicken?

Question

how do you thaw chicken (faster) && cook it???

Answer 1

microwave it on Defrost and then cook it.
If you are going to grill it, you can throw it on the grill frozen. It will take a lil longer though.

Answer 2

The microwave will thaw it quickly, but it really affects the taste.

I prefer (if I need to thaw it in a hurry) to put it in a plastic bag and submerge it in room temp water. You don't want to use hot water as that will thaw parts faster and you risk problems with spoilage.

For cooking a complete chicken or parts with bones, a fast good way is to pan roast it. Take the thawed chicken and cut it in eighths (separate all the parts). Then in a medium hot pan coat the bottom of the pan (lightly) with cooking oil. Put the parts in, but don't crowd it (if you need, do it in two batches). When its brown on the bottom, flip it, and make sure all sides are brown. Then put the chicken in the same pan in a preheated 350 degree oven. Until you're experienced, the best way to check the chicken for doneness is to cut it open and look inside.

I would also saute any other things to add flavor (onion, garlic, herbs) to release their flavors before adding them to the roasting part.

Answer 3

You should thaw frozen chicken either in the frig, on the bottom shelf on a dish or something, so juices do not cross contaminate other foods, or thaw in cool water in the sink. As for cooking chicken, there are many ways. Go to the better homes and gardens website, or mychef.com
for recipes.

Answer 4

To thaw chicken quickly, you can run cold water over it. This will defrost it in around an hour or two depending on if it is a whole chicken or just pieces. The cooking process depends on what kind of chicken you are trying to make. If you just want to bake it, then rub it with olive oil, herbs, salt, and pepper. If you want to grill it then do the same, but you may want to let it marinate over night after you have thawed it. If you want to fry it, then rub it in flour, then egg wash, then back in the flour. I would season the flour with salt, pepper, crushed red pepper, and some herbs. It all depends on your pallet and what you like when you season. I prefer spicier food, so I tend to use a lot of red pepper, cayenne, and fresh herbs. I love rosemary with chicken. Lemon and garlic is another good choice for seasoning chicken.

Answer 5

Umm what I usually do when I need to thaw a frozen chicken is to put it in a bowl, withh cool ( not hot) water running over it. To cook chickn faster, I will usually put whatever seasonings I feel like and then brown in really quickly in a pan. After its browned, will pour water in the pan and let it simmer on low with a cover for 5-8 min.

Answer 6

I defrost in a sink full of cold water and change the water every 30 minutes. It shouldn't take long to defrost chicken this way, but it needs to be cooked immediately after defrosting. The chicken can be roasted, braised or pan-fried. The internal temperature should reach 170 degrees.

Answer 7

I pull the chicken out the night before so it can thaw out completely or fill the pot with cold water and put the chicken in it. I cut it up and usually bake it.

Answer 8

there are actually pots and pans that when you have your meat on them it will defrost faster, 1 hr per lb (I have a set it really works).

I cook a whole chicken...

Juiciest Roast Chicken

1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
1 whole chicken (3 1/2-4 1/2 pounds)
1 tablespoon olive oil


1.Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Combine flour, garlic powder, paprika, salt, black pepper and thyme in Prep Bowl; mix well. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken.
2.Brush outside of chicken with oil using Chef’s Silicone Basting Brush; coat completely with seasoning mixture. Place chicken, breast side up, in baker. Roast, uncovered, 50-60 minutes or until Pocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving.

Cook's Tip: A 4-pound chicken will yield about 3 cups of cooked meat and is the perfect starting point for Portobello-Chicken Panini, Gruyère Chicken en Croûte or Harvest Chicken Salad.

Answer 9

Leave it in the freezer bag and place it in cold water which will thaw it in about an hour. Bake at 425 for 1 hour, that or you can fry it, boil it or bar-B-que it.

Answer 10

You can thaw it faster by soaking it in cold water while still wrapped. To cook it, put it in the oven, season it and roast it at 350F

Answer 11

leave it in the fridge for 1 hour then put it in the microwave and defrost it..then after that cook it at 400 covered in foil for 50 min...then uncover it and cook it for another 45 mintues..and that should be done by thene.