When a recipe calls for cooked chicken, what is the best way to prepare that chicken?

Question

For example, when I made curry and it called for "x cups of cooked chicken" I just cut up some raw pieces and fried them. Is there any other ways to cook chicken for recipes that call for them?

Answer 1

It really depends on what the end product is supposed to look like. For a curry I'd fry the chicken up like you did; if I wanted to make something with a very light color though I'd poach the chicken.

Never boil chicken as it gets tough. Basically you want your water at a simmer; you should see little bubbles around the outside edge of the pot. Drop in a garlic clove or two and maybe a couple of bay leaves and cook the chicken until it's cooked almost all the way if you are going to heat it further or cook it all the way if you are going to use it cold or with no further cooking.

Answer 2

Recipe Calls For Cooked Chicken

Answer 3

You can roast or boil your chicken also. To add more flavor to the boiled chicken cook it in chicken broth with some celery, onions and garlic. When you add the chicken turn it down to a simmer. Simmer for 15-20 minutes. Let it cool in the broth if you have time, the flavors will soak in.

Roasting the chicken adds a deeper, richer flavor. Roast whole chickes for about an hour, if you are using chicken breast roast them for 30 minutes or so. Let it cool and just pull the meat off the bones.

Cooked chicken will keep in the refrigerator for a few days, so if you roast a chicken on Monday you could use the left over meat later in the week for a different dinner.

Answer 4

If you only need a small amount of chicken, and it's boneless chicken that you're working with, then pan frying is more than acceptable.....However, when I'm making, say a chicken noodle soup, I always like to oven roast the bone-in chicken breasts in the oven....then shred the meat off the bones......the flavor has much more depth than fried or boiled, which I don't recommend, unless it's done in a stock or broth....water boiling/simmering only depletes the flavor of the chicken, which is pretty bland already......Enjoy!!

Christopher

Answer 5

Poached it in chicken or veg stock, that way it won't be too dry or shrink.

I'm surprised that a curry calls for cooked chicken, usually the meat is cooked same time as the curry :-?

Answer 6

I've always poached (boiled) boneless skinless chicken breasts when I need cubed chicken. I like this method since there's no added fat. Just bring a pan of water to a boil, drop 2 or 3 in, and boil for 14 minutes. Let cool a bit and cube it up. If there's too much, it freezes great.

Answer 7

Use a sharp knife to cut boneless chicken breast into 1/2" by 1/2" by 1/2" pieces either before or after cooking the chicken. That gives you 1/2" cubes of cooked chicken. Think of a sugar cube and cut your chicken accordingly. If you want to waste your money, I think Perdue does actually sell already cooked and cubed chicken now.

Answer 8

You can use whatever type of chicken you want, prepared however you choose. The preparation of the recipe calling for "cooked chicken" is usually relying upon the fact that you've got LEFTOVER cooked chicken.

Answer 9

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If breast is boneless just cut in strips along the length then cut across the width in strips to form cubes. If breast has bone in pass a knife along the breast bone parting the meat away from the bone and proceed to cube as above. You may be able to purchase already prepared in cubes but you will be paying double the cost per lb to cover the labour.Depending pn how you plan to use size of cubes should likely be in 1 inch cubes to stew or skewer.

Answer 10

I usually boil it or if time permits I bake it after brushing it with olive oil and seasoning with salt and pepper. If you want to boost the flavor, add diced carrots, onions, celery hearts, and a fresh herb 'bouquet' (a bundle of fresh herbs tied together with chord and dropped into the pot) to your boiling water. Makes a fabulous stock for other recipes and flavors your chicken nicely. Peace