estfna

when i get a curry from a restaurant from mine the chicken is boiled before it's put into the curry. dead soft, it's lovely, but i've never tried it myself, might give it a go.

Iron19

Just the sound of boiled chicken sounds wrong to me.lol. Much prefer to microwave or grill it.

Lea

I have to agree I think it would taste really gash....lol

I either chop it up and dry fry it..stir fry style...and toss in some veg and beansprouts...yummy or tin foil parcel with a drop of water and some dried herbs and garlic...very moist....

Im now hungry...lol

robdog

Poached chicken is fine depending on what you poach it in. Fry it off a little first then ass some light stock, veggies and some pearl barley and its fine a nice chicken stew.

The Gimp

My first post here guys. HI!!!

Absolutely have to cook it in foil, tastes like a bloody dream. Most succulent chicken I had ever cooked.

Ziricote

Pretty sure the chicken you get on those pre-pack chicken and lettuce etc sandwiches are boiled as the consistency of the meat is similar to the chicken I used to boil.

I think boiling chicken if done correctly (ie not over or under boiling) lends itself more to adding herbs and spices than cooking it on the grill or pan but that's just me.

fats

Also another first post, but you could steam it, keeps it moist, flavoursome and all the nutrients.

Simply put, if it's dry, it's over cooked.

Greekgoddess

Its very good cooked in stock with garlic in a slow cooker. You can also pressure cook it or steam it, boiled is not good but simmered is.

Dchef

there is no need to cook the chicken longer then 20-25 min and no worries that it is slightly pinkish in the middle so long it is not raw...

owen cook the chicken at 140C 25min with some olive oil seasoning, herbs, like garlic, thyme rosemarry.

boil with in veg stock , garlic, bayleave, onion, carrot, herbs, 25min

grill the chicken for 5min then finish in the owen as grilling to long tend to dry the chicken.... for best result, pan fry quickly to seal the chicken then grill it.....

for extra flavor add bacon when cooking, baking then remove the bacon if you dont want the extra calories....

steaming will keep most of the moist and if you cool the chicken down as fast as possible you will keep the moist..... you will get that dry look if you let the chicken cool down in room temp!

need2getbigger

Do you have abad belly after eating chicken by any chance?????????

wombat68

Whats broiled ? Have seen it mentioned but never really known that it is

miles2345

i slice breasts thru the middle first an george forman them for a couple of mins with jerk spice, then if cooking for the whole day put em in sandwich bag, knot and put in a clip-tight lunch box its ace.

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need2getbigger

American term for grilling

Dchef

yes

i am chef so i have cooked my fare deal of chicken in my days

if i am home i normal dice my chicken and quickly fry them in a pan with some onion, garlic and herbs... only take about 5min.... if i want to fancy it up a bit i add some withe wine in the end to get the steaming effect... yummie

need2getbigger

Ditto...

This is what I was told in college about cooking poultry

Poultry should be cooked thoroughly.To test if poultry is cooked pierce the flesh through the thickest part with a skewer,,the juices should run clear,,never pink..

Maybe we shall have to agree to disagree on this one