Cooking Chicken on Stove top?

Question

Hi! I'd like to learn the technical term for when you add water to bubble chicken or meats in a frying pan with meats, and broth etc? Isit called Sautte?? I just cant remember..
and I'm wondering for a bachelor.... hehe what's the best low cholesterol way to cook chicken that way (with broth) on the stove top ?

also ...If I want to cook lots of chicken for the whole week to cut up for things like salads ..whats a good healthy way to do that? I have high cholesterol THANKS!

S

Answer 1

You can simply poach a whole chicken, remove the skin and then use your fingers to get the meat off.

One tip - leave it in the water to cool down and it will remain far more moist and succulent.

You can then add this meat to salads, wraps, stir Fry's etc. Don't leave it in the fridge for a week though - freeze it in individual potions, so all you have to do is defrost one pack at a time - clingfilm is the easiest way. just make sure the chicken has completely cooled down before you try and freeze it.

Answer 2

Get boneless, skinless chicken breasts, season the chicken well, add fresh onion and herbs for extra flavor if you like and simmer in chicken broth. If you buy the big bags of chicken breasts at the grocery store it is really easy to just cook 1 or 2 at a time. Or you can several and refreeze them for later. After the chicken is cooked and you let it cool down it is really easy to shred by hand.
Another idea, since you have high cholesterol, is using a george foreman grill. they are great for all kinds of meats and cook even frozen chicken breasts pretty quickly.
Hope this helps

Answer 3

You can do roasts in the microwave or crock pot, I know I've done them often enough! You can do scrambled eggs in the microwave. The ground beef and diced chicken can be thrown into the crock pot with some seasoning and vegetables and will come out as a casserole. Anything done in the crock pot will take a minimum of four hours to cook, so make sure you get it on EARLY! I can't think of anything you can do with the steaks, they really need a fry pan or grill. I'm not sure what you mean by 'chicken strips' so I will leave them alone! For all I know they could be what my local take away sells as 'chicken chippies'!

Answer 4

It is poaching, you place liquid, water or chicken stock or veggie stock in a pot, add an onion and any other spices you like, add your meat bring it all to a boil then reduce to a simmer, low, and cover about 50 to 60 mins or more depending on the amount of meat. remove from flame and let cool in this liquid, then remove meat and prepare as you like. If you want to make chicken salad the best way is to refrigerate the meat then pull apart and shred by hand. Don't cut it up with a knife, shredding adds texture to chicken salad.

Answer 5

Braising is the technical term for cooking meat with liquid after it has been browned.
A low cholesterol way to cook chicken could include browning the chicken breast in a pan with vegetables (celery, carrots, onions) and then adding chicken broth to fully cook through.
Good luck!

Answer 6

Get lean meat, poach it in stock. Add whatever you want to in the pot and all the flavor from the pot will go into the chicken. No a big fan of poaching. Bake it, just spread low fat cholesterol butter all over the chicken inside the chicken, put whatever seasonings you want and bake it whole.

Answer 7

I call it simply "stove top". and the healthiest way to make chicken is baking it. Use a salt free seasoning because we know salt makes us gain weight, or use lemon juice, or just simply bake it with nothing on it, especially if your going to use it for various recipes.