Over the weekend, I boiled bone-in chicken breasts to use in another recipe. I decided to make a stock from the broth/juices after I had taken the chicken out, so after I had used the chicken in my other recipe, I put the bones and skin back into the broth to finish making the stock (along with my veggies, etc). I want to make the stock into chicken noodle soup for tonight's dinner, which means that I need to cook more chicken. Can I cube up raw chicken & let it cook in the soup, or sanitarily, is that not a good idea?
2007-04-24 06:16:25 · 12 answers · asked by Penn State Princess 3 in Food & Drink ➔ Cooking & Recipes
yes yes yes! absolutly! i wouldnt make it anyother way! just be sure the chicken cooks until it reaches an internal temp of 165 or boil for about 20 minutes. you can buy a food thermometor for like 6 bucks, ill bet walmart has them.
2007-04-24 09:46:30 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Leave the skin on during cooking to retain the natural succulence of the chicken meat and to prevent dry or tough cooked chicken, even if you decide to throw it away after chicken has cooked. Preheat oven to 350 degrees F. Season the inside of the chicken by rubbing with salt and black pepper. Rub the outside with olive oil and rub salt and pepper into the outside of chicken as well. The better quality salt and pepper the better flavor, as with any ingredients. You may also use herbs and spices at your discretion. Thyme and rosemary compliment chicken nicely. You would apply them the same as you would the salt and pepper Place the whole chicken in a roasting pan (tip: leave the string around the legs. it stops it from falling apart while cooking)(but make sure you remove it before serving lol) Cook the chicken for 1 to 1 1/2 hours or until the internal temperature reaches 180 for thighs (taking the reading in the thickest part). If you do not have a meat thermometer you can test for doneness by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done. This should be done later in the process so the juices do not run out of your chicken while it still has a lot of time to cook. You will want the chicken to rest for about 10 minutes before carving to let the juices and heat redistribute. P.S~ Theres nothing inside the chicken that you have to remove Hope this helps )
2016-05-17 21:46:31 · answer #2 · answered by ? 3 · 0⤊ 0⤋
If you cooked it and it did boil for at least 20 minutes then it will be fine. But if you want to give it more flavor put just a little olive oil in the pan and just a little of the brothe (like 1/4 cup of the broth and a little salt and pepper. heat it up and let it brown a bit. When it looks like all the liquid dried up add just a little more water to the pan (it will steam up so stand back a little) thats is where all the flavor is. Stir it around, it will make the chicken a little darker too. Next---taste it--ummmm.
Then add it to your soup, it will add a little more taste to your soup. ((That is called braizing) Good luck with your decision.
2007-04-24 06:35:11 · answer #3 · answered by cruisingalong 4 · 0⤊ 0⤋
I think you would be fine to cook it in the broth but you may want to cook it separately and then add it because if you have the soup on long enough to cook the chicken again your veggies would be way over cooked and mushy.
2007-04-24 06:25:02 · answer #4 · answered by Rockin' Mel S 6 · 0⤊ 0⤋
I don't like boiled meats, so I would probably cook it in a pan and then cut it and put it in the soup - because it would take less time overall and you wouldn't need to have your soup boiling for so long just to cook the chicken.
As long as you boil the soup while you are cooking it, it should kill any pathogens. Salmonela dies at a temperature of 150 degrees - so properly cooking your chicken in water near boiling would probably be fine. I would boil it just to be safe.
2007-04-24 06:24:21 · answer #5 · answered by ryebrye 2 · 0⤊ 0⤋
Put your additional chicken on a microwave safe dish and cook it fully in the microwave. When it is fully cooked and cooled, cut it up and add to your soup. This will go faster and you will not have to worry about over cooking your vegetables and you will not lose any nutrients from the chicken either. Enjoy!
2007-04-24 06:27:09 · answer #6 · answered by JAN 7 · 0⤊ 0⤋
It is fine to cook the chicken in the broth.
2007-04-24 06:45:32 · answer #7 · answered by Mr. Niceguy 4 · 0⤊ 0⤋
strain out the chicken broth and bones and toss in the chicken cubes and cook for an hour
2007-04-24 06:29:16 · answer #8 · answered by Anonymous · 0⤊ 0⤋
You should cook the chicken separately and then add it to the broth.
2007-04-24 06:20:34 · answer #9 · answered by MOM KNOWS EVERYTHING 7 · 0⤊ 0⤋
As long as you cook it. there is no problem
just make sure you get it to boil. At this point all bacteria will be killed
2007-04-24 06:21:32 · answer #10 · answered by Philippe 2 · 1⤊ 0⤋