I'm making the recipe where you brown some chicken breasts, place them in a baking dish, and pour cream of ____ soup over it all and bake.
I forgot to brown the chicken breasts before I put them in the dish and poured the soup over them.
Is it still safe to eat as long as it's cooked thoroughly? Is it even necessary to brown the meat first, or can I cook it like this in the future?
Sorry if this seems like a dumb question. I just wanna make sure. Thanks.
2007-08-17 13:34:38 · 23 answers · asked by a person 3 in Food & Drink ➔ Cooking & Recipes
No dumb or silly question. As long as its cooked its all good. there are many slow cooker recipes that have you do just that. browning adds color interest and and certain flavor components to the whole but not a required step in the cooking process.
edit:
Wait I couldn't help it. ebola? you mean Sam-and-Ella?
2007-08-17 13:39:18 · answer #1 · answered by scaramoche 4 · 2⤊ 0⤋
You can safely bake the chicken without browning it first. It will still taste good too. Recipes such as yours tell you to brown the chicken prior to placing in the baking dish so that the chicken has that appealing golden-brown color. It's just aesthetic. I would bake it at 350 for 25 minutes per pound just to make sure it gets done. Then maybe add 5 or 10 minutes because of the soup. With the soup, it won't get dried out and it's better to be a bit overcooked than undercooked. If you cut open the thickest part of the piece of chicken and the juices are clear and no longer pink, the meat is cooked. Bon Appetite!
2007-08-17 13:42:26 · answer #2 · answered by Stimpy 7 · 0⤊ 1⤋
Browning the meat in a pan first makes the outer layer hold in the moisture more. It's not for cooking them through. What you can do to ensure that you get tender chicken is cover the pan with tinfoil (or if you are using a casserole dish use the cover). Cook for approximately 5 min more than suggested. To test temperature and cooking take a small sharp knife. Poke it into the thickest part of the chicken so that it's at the center (not all the way through!). Hold for 5 seconds, remove and touch it to your wrist (inner wrist). If it's hot it's ready, if it's warm, 5 more min. If it's cold keep cooking! Good luck!
2007-08-17 13:41:32 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Hey that's not a dumb question! As long as the chicken doeesn't run any pink juice when you cut into the thickest part of it, it will be safe. It's good that you are baking things like that, instead of getting KFC or Church's, right? BTW what recipe do you use? I have wanted to make that dish forever! When I was little my mom always made it with rice and cream of mushroom soup.
2007-08-17 13:44:31 · answer #4 · answered by Linzy Rae 4 · 0⤊ 0⤋
You don't have to brown the chicken first. You just have to bake it longer. As long as the chicken is cooked all the way through, you'll be fine. Browning the chicken first gives it a nice brown color. It also helps seal in some of the juices. When you poke the chicken with a fork, the juices should bubble up clear (no pink in them). You can also use a quick-read thermometer.
2007-08-17 13:43:07 · answer #5 · answered by la buena bruja 7 · 0⤊ 0⤋
It is perfectly safe to eat this chicken. The purpose is not safety . By browning the chicken first it can change the texture of the outer chicken and change the color of the finish product. However it may take a little loner to reach proper temp. When you cut through the chicken and theres no pink ,it's safe.
2007-08-17 13:49:52 · answer #6 · answered by turtle3fish 4 · 0⤊ 0⤋
Pat the breasts in flour and brown them in butter. This provides flavor, texture, and cooking. It is a necessary step, both for cooking time and flavor. Dish would not be the same without these steps.
The extra flour from the browning thickens the cream.
2007-08-17 13:40:34 · answer #7 · answered by Anonymous · 0⤊ 0⤋
You will not have cooked rice ready to eat if u just put hard dry rice under some chicken thighs.... You are better off cooking the rice first then putting the raw chicken thighs on top ad baking that way
2016-04-02 02:52:33 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Not it is not necessary to brown the chicken. Just back it a little longer and you will be fine. I would say at least 1 1/2 hours or a little more. If you are unsure if they are done just check one in the middle to make sure they are not pink.
2007-08-17 13:39:47 · answer #9 · answered by char3862 2 · 0⤊ 1⤋
It should be because your still heating it up but the soup might burn up before the chicken cooks.
2007-08-17 13:39:57 · answer #10 · answered by lindseygirl 3 · 0⤊ 0⤋