Cooking and eatingWritten with restaurateur and cookbook author Alain Caron, Chef Roger Tripp Kipbijbel features more than 200 different chicken recipes. You can go either way with chicken, as this recipe book proves once again. Trip answers your most pressing questions about the most diverse cuts of meat.
How do you make sure the chicken stays tender?
“You can poach chicken in dry or wet brine. Dry brine is only treated with salt, maybe sugar and, for example, aromatics or spices. Then you leave the chicken brine in that mixture for a few hours, or overnight.”
“After that I was fine. The brine adds flavor, but it also breaks down the structure of the protein, making it softer during the cooking process. With wet brine, you dissolve salt and sugar in water and then cool them again. Then you put the chicken parts in it for a few hours.”
Cooking on the bone also works well with chicken strips. Then buy a whole chicken and bring the chicken breasts to the carcass. This ensures flavor and the meat remains juicy. Nowadays people often choose chicken thighs, which are usually still bone-in and contain more fat. Although it takes longer to prepare, it remains more tender and juicy and dries quickly.”
How long should you cook chicken?
“You can boil chicken in water, and then the water is heated to 80 to 90 degrees Celsius. If you put chicken strips in it, it will take 8 to 10 minutes before it gets cooked. Legally, the chicken pulp should be 75 degrees to kill all the bacteria.” But chicken is often nice and juicy between 65 and 70 degrees. Chicken dries quickly at 75 degrees. Good hygiene is important here.”
“If you pan-fry chicken, fry it for 2 to 3 minutes per side. We often spoon the meat with the fat and cooking liquid, which is called marinating. If you do that, you’ll lose about 10 to 12 minutes before the chicken breast is done. Chicken takes a little longer due to the structure. Chicken fillet is relatively the fastest to prepare.
You can also use the liquid that comes out of the chicken to baste the chicken. This way the taste is well absorbed
Which marinades are suitable for chicken?
Chicken is very versatile. You can use many parts and apply many flavors to it, as well as many different pickles. From a basic French dressing with garlic, thyme, rosemary, and oil to an Indian side with cumin, coriander seeds, and fennel seeds. You can season chicken dry, with ground spices, or in wet marinades using fats, such as oil. ”
You can also use soy or soy sauce. In Japanese cuisine, they are seasoned with sake. Look in your kitchen cupboard to see what herbs and spices you have and try them out. Leave the chicken in the marinade for at least two hours. But the best is overnight, then the taste is absorbed.”
How do you cook a whole chicken in the oven?
“In the oven, the fillet often becomes drier, because it is cooked earlier than the rest. So, first put the chicken in a wet brine for 1-2 hours, so that it stays soft anyway. Start cooking by placing the chicken on both sides for about 15 to 18 minutes the first two times. Do this on both sides and only then flip with the meat side up. That way the heat doesn’t get to the steaks until later.”
I’ve been doing it since I was little, and it’s still one of my favorites
You can also use the moisture coming out of the chicken to baste the chicken. Remove the chicken from the oven every 10 minutes and spoon the cooking broth over the chicken. This way the taste is well absorbed, but it also remains soft. When baking chicken in the oven, assume the cooking time is at least 40 minutes and bake at about 180 degrees.”
You can also set the oven to 160 degrees for the first half hour and set it to 200 degrees for the last 10 minutes. This will give the chicken a crispy crust. You can check if a whole chicken is done by checking if the juices that run out of the chicken run clear. If so, the chicken is done! “
What is your favorite chicken recipe?
,, One of my favorite recipes is soto agam, which is also on our website The chicken bible. You are using the whole chicken in this recipe. So you can cook the whole chicken in the skillet, which gives a lot of flavor. Then add water and spices, and this is how to boil chicken in this broth.
The broth later becomes soup and the chicken is cooked, you choose the meat from that. So you literally use everything from this animal and everything that comes together. I’ve been making it since an early age, and it’s still one of my favorites.”
Soto Ajam Chicken Recipe
Serves 4 persons
Preparation time: 2 hours and 40 minutes
3 tablespoons of sunflower oil
1 whole chicken (about 1.5 to 1.8 kg)
70 grams of ginger, sliced
2 lemon stalks, bruised
8 lemon leaves
4 Indonesian bay leaves, without peace
40g galangal, cut into slices
2 dried red peppers, coarsely chopped
1 tablespoon sweet soy sauce
4 toasted candles
2 coarsely chopped onions
4 garlic cloves, coarsely chopped
2 cm ginger, peeled and coarsely chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon of turmeric
1 teaspoon Tracy
300 grams of basmati rice
125g of bean sprouts
1 bunch of green onions, thinly sliced
400 grams of cooked green beans
1 tablespoon of soy sauce
4 tablespoons of fried onions
4 boiled eggs, cut in halves
Heat 2 tablespoons of sunflower oil in a large saucepan and fry the whole chicken until golden brown. Then place the chicken on its back and completely submerge it in water. Add the rest of the ingredients to the pan and let it boil. Reduce the heat, put the lid on the pan and cook the chicken for 2.5 hours.
Remove the chicken from the broth and let it cool to room temperature. Then we cut the meat from the carcass and leave it aside. The carcass has released its flavor and can be discarded. Strain the broth and set it aside.
Grind all the ingredients of the bombo in a blender to get a smooth paste. Heat the remaining sunflower oil in a saucepan and fry the gumbo for 1 to 2 minutes. Stir regularly. Then we pour in the chicken broth and reduce by half. Season with soy sauce and some salt if needed.
Cook the basmati rice according to the instructions on the package. Divide the rice among 4 deep plates, spread the chicken meat over it and pour the broth over it. Garnish with bean sprouts, green onions, green beans, fried onions and egg halves.
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