Chicken breast – a dietary product, practically doesn't contain in it fat at all, but at a large number there is an animal protein and many other nutritive matters. Especially there is a lot of in it phosphorus which is necessary for a human body. Boiled light chicken meat can become ingredient of a set of tasty dishes, but for this purpose it, certainly, has to be soft and juicy.
It is required to you
- - chicken breasts;
- - onions;
- - garlic;
- - carrots;
- - celery stalks;
- - spicy herbs;
- - peas of a black pepper;
- - salt.
Instruction
1. How to choose chicken a grudkukuriny breast – one of the most demanded parts of chicken ink. You can get a breast on a bone or without bones, with skin or without, cooled or frozen. The breast with skin should be chosen if you want broth and meat is fatter. Only 3 grams of fat and about 140 calories are the share of each 100 grams of chicken meat without skin, chicken with a thin skin will give you 8 grams of fat and its caloric content will be 200 calories. The chicken breast on a stone is suitable for preparation of rich broths more. It should be taken into account that so meat cooks longer. If you need only meat, without broth, and you want to prepare it as soon as possible, it is worth taking a breast without skin and bones. The cooled chicken is more juicy and is more fragrant, but possesses less long period of storage.
2. At good chicken cream-white or dark yellow skin, damp, but not sticky, pink meat. One of key indicators of freshness of chicken — a smell. It has to be fresh, pleasant. Sometimes, when you open packing with chicken breasts, you feel unpleasant a plowing. It not necessarily means that meat is spoiled, leave open packing for several minutes and let's breasts be aired. If in 5-10 minutes, the aroma doesn't become pleasant — chicken meat without doubts is spoiled and it shouldn't be eaten. Before preparation the frozen chicken breasts need to be defrozen. They need to be put on the lower shelf of the fridge. Breasts will thaw several hours. The defrozen or cooled breasts it is necessary to wash a baking plate with flowing water, and then to dry paper towels.
3. How to boil chicken breasts for супаДля receiving rich broth chicken breasts approach less, than other parts of chicken, but it doesn't mean that it is impossible to boil them for soup. Just broth will be not so saturated as though you prepared it with use of legs, wings and backs, but in it there will be less fat and the turned blood. Wash out chicken breast on a bone and dry, clean a bulb and rinse, remove a peel from 2-3 garlic gloves and rinse a baking plate flowing water 1-2 stalks of a celery and several branches parsley. Peel one average carrots and wash out. Put chicken breast in a deep pan, from above lay out vegetables and parsley, 3-4 peas of a black pepper, pour in the cold filtered water. On average fire bring water to the boil, salt, reduce heating and you cook chicken within one and a half hours. Filter broth through a close-meshed sieve, get a breast, separate meat from bones. Cook soup on the basis of broth and put chicken meat when it is already ready.
4. Poshirovanny chicken grudkachtoba to receive juicy, boiled chicken breast, it is necessary to resort to a poshirovaniye. This basic equipment of the French high cuisine, it consists in boiling of products in a small amount of the liquid which is on the verge of boiling, but not boiling. It is possible to Poshirovat in water, strong broth, cow's or coconut milk, alcohol (dry white wine, cider, beer) and their combinations. For a poshirovaniye add some seasoning to liquid — bay leaf, bell pepper, garlic, a dried peel of citruses, branches of spicy herbs, such as parsley, fennel, thyme, pieces of chili pepper or root of ginger. Chicken breast is put in a superficial pan and filled in with liquid so that only to cover meat, add some seasoning, on average fire brought to the boil and as soon as bubbles begin to be formed, reduce heating to minimum. Chicken breasts on a bone and with skin poshirut about 30-40 minutes, without bones and skin — 15-20 minutes, the chicken breast cut in cubes is cooked in such a way by about 10 minutes.
5. The chicken breasts boiled thus can be served with various sauces, having garnished a fresh or boiled vegetables, friable grain (rice, buckwheat, couscous), the breasts cut on pieces can be added to salads, a stuffing for burrito, panin, to sandwiches, to put in casseroles, ragout, soups. Boiled chicken breasts can be stored up to 3 days in the fridge, having put in a container with a cover or to freeze for a period of up to two months.
6. The chicken breasts redeemed on parukuriny breasts can be boiled also on couple. So it is necessary to cook only meat without bone and skin. Wash chicken meat under a stream of flowing cool water, dry towels. That chicken was cooked quicker, cut her on cubes or long, thin strips. In a wide pan pour water, put spicy herbs, slices of a lemon or lime, ginger, bring to the boil and reduce heating to an average. Spread out pieces of chicken in one layer in a basket for the double boiler or in a colander. Place over the pan proceeding the ferry and densely cover with a cover. Prepare 7-10 minutes. Don't uncover to check readiness of meat as it will slow down preparation and will lead to the fact that meat will become dried.