Whats the best way to cook frozen chicken quick?!
Whats the best way to cook frozen chicken quick?
i want to cook frozen chicken so i can store it for the week and re heat for meals what the best and fastest way to do that?
Answers:
I would poach it...Cook it in a bit (usually no more than it takes to cove the chicken) of broth for about 15 minutes, then turn the heat off and let it set for another 20 minutes or so. You can also add whole herbs, garlic, peppercorns, anything you want to flavor it before adding it into things like stir fry, casseroles, fajitas...Just about anything!
Someone said the safest way to cook chicken is to defrost in the microwave and then cook...That is NOT TRUE!! The safest way to cook it is from frozen. And it tastes much better than using the microwave in between.
Fastest way to cook chicken that is frozen and still have flavor is to boil it. It will be moist for anything you plan for supper.
a George Forman grill..it works great and Its fast.
What is your question?????????
Are you looking to thaw it out?
Are you looking for recipes?
Do you have whole chickens or parts?
The quickest and safest way to cook frozen chicken is to first defrost it in the microwave then cook it in the microwave. Once cooked it can be frozen in meal size portions and then defosted and reheated in the microwave
Boil it....I have tried to grill frozen chicken
the fastest thing to do is to thaw it first in the microwave. make sure you put the microwave in a low setting so it doesnt start to cook the chicken.
this is what i do since i am always cooking for my ever growing family.
if i wasn't smart enough to cut it first, i will defrost the chicken for about 4 minutes then cut it. i cut it in a variety of ways...the cut that suits what i'm cooking.
you can do this when you bring the chicken home from the store.
just throw the frozen chicken in a sautee pan with a little bit of olive oil.
don't boil it. boiling chicken takes all the flavor out if it.
depending on they way you cut the chicken you should be able to cook the chicken quickly without having to wait to defrost it.
of course, if you choose not to cut the chicken and say you are cooking a chicken breast, you are running the risk of having the middle still frozen when the rest of it is cooked. this is the only time i will add water to the chicken and cover it. it cooks faster that way.
happy cookin' to ya.
season and put it in the oven at 350 degrees after it is done i like to top with a jar of prego garlic and basil and mozereela cheese for an easy chicken parmesian i serve it with fettucini alfredo and garlic bread my husband has me add green beans as a side dish as well just to have a vegetable but i prefer salad
I boil it.
I put 1-2 pieces of frozen chicken breast/thigh in water...
add half of a medium sized onion (chopped)... it takes away the smell...
1-2 spoons of tomato paste...
some turmeric for a bit of color...
1/2 stick of cinnamon...
some carrots (chopped)...
sometimes some potato (chopped)...
salt and pepper...
and a little bit of oil...
Then I put it on medium after it starts boiling. I leave it be for half an hour or a bit more... I don't let all the water to evaporate... because the water is what gives taste to the rice I eat it with. (I cook my rice simple)
Everytime I make this recipe for me and my husband... we would have lunch or dinner for 3 days.
Also with the chicken you could make salads... or sandwiches... and stuff like that.
Bon Appetit
Easy Chicken Piccata
Ingredients
4 PERDUE? TENDER & TASTY? INDIVIDUALLY FROZEN? Boneless, Skinless Chicken Breasts
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons capers, drained
2 tablespoons butter
1/4 cup chopped fresh parsley
Hot cooked orzo flavored with lemon zest (optional)*
Lemon slices and parsley to garnish (optional)
Instructions
1. Cook chicken in large skillet according to package directions. Remove chicken to a platter; cover and hold warm.
2. Add chicken broth, lemon juice and capers to skillet; simmer for 2 minutes, stirring and scraping bottom of pan.
3. Add butter in small amounts to skillet; stirring with each addition until melted and well combined. Stir in parsley.
4. Spoon broth mixture over the chicken. Serve with hot cooked orzo and garnish lemon slices, if desired.
Note
* While chicken is cooking, prepare 8 ounces of orzo according to package directions. When orzo is cooked to desired doneness, drain and stir in 2 teaspoons grated lemon zest.