I just started a slow cook meal with chicken and was wondering, I don't have to brown the chicken first do I?

Question

I hope not because it's already started.

Answer 1

You don't have to, but sometimes it's nice to brown the skin of the chicken for purely esthetic reasons.

Answer 2

The only reason for browning chicken beforehand when cooking a protein (like chicken, beef, pork...) is because you prefer the taste of seared meat. usually chicken is seared and then baked so that it's not overcooked on the outside, and raw on the inside from just being cooked over high heat in a pan.

When baking, the chicken cooks evenly, and if the oven is set over 350 degrees F, it will brown when uncovered. It is a myth that searing will seal in juices. That was believed for a very long time, but was recently scientifically misproven by a chemist who tested the fact. Searing does nothing to hold in juices or make the meat more moist. It's done because people in general usually prefer the taste and texture of seared meats. If you are interested in making something more moist, pay attention to the marinades you use, and for how long you use them on the specific product. The amount of acid that you use in a marinade (such as lemon/lime juice, vinegar, wine...) will affect the tenderness and juiciness because it will break down proteins within the meat. Salt also affects this. Alton Brown from the food network says that for something like beef, you should sear the meat and then marinate it for at least two days before baking.

to make sure your chicken is moist, it is very important that you open the oven as minimally as possible, and that you DO NOT poke or cut the chicken unless you absolutely have to until it is done. It is even better not to baste the chicken in the cooking process, because the chicken will dry out more from the oven being opened and letting out moisutre, than it will if no basting occurs at all. I usually bake chicken by covering it for half the time with tin foil so it bakes evenly and well, and then continuing the baking without any covering so that it will brown nicely.

when you are done baking, it is also important to let the chicken sit out of the oven at least 10 minutes before serving. THis allows the juices, which have all gone to the center from the heat, to redistribute throughout. If you do not do this (with any meat besides fish), the juice will pour out of any cut you make when serving or carving. So it doesn't get cold, just make sure to cover with tinfoil.

Make sure there is plenty of liquid in the bottom of the baking pan as well.


Hope this helps

Answer 3

No, you don't have to. It's just a preference if you like your chicken with crispier skin. A slow cooker will not brown the food while it cooks. It is also good to brown the food first sometimes to keep the juices in better. It sears the outside to keep in the juices. You will be just fine doing it the way you are though. Just don't over cook it.

Answer 4

No you don't have to brown the chicken first, actually it will turn brown in the slow cooker if you leave it in long enough with just a little water in the slow cooker when you first put the chicken in the slow cooker. It will be more like it was a roasted chicken, I tried it and it works.

Answer 5

Not necessary but helpful. Searing it beforehand accomplishes two things:

1: It helps to seal in the juices.
2. Slow-cookers do not "brown" meat - the color we expect
with cooked foods.

Answer 6

If the chicken has the skin on it and it's on the bone, I would brown it because will give it more depth of flavor.

You can brown it by putting a little flour on it and fry it in a couple tablespoons of oil....leave that in your dish. It will also thicken it up with the flour in it.

Answer 7

Unfortunately you do. Not browning a chicken will render it pale and colourless, which is not at all appetizing. YES, it might still taste nice, but the presentation would not be as good.

Answer 8

Nope just cook it for at least 6 hours on low and at least 4 on high. Just make sure there is no pink :)

Answer 9

OMG yes! Take it out! JUST KIDDIN', it's all a matter of taste preference, try it both ways to really get a true reading!

Answer 10

Your fine. You don't have to sear the meat before adding it to a crock pot. Just remember, put cold ingredients in a cold crock pot and hot ingredients in a hot crock pot.