Tips

How to Boil Frozen Chicken To Taste As Good As Fresh

Frozen chicken is generally perceived to be dry and tasteless when boiled. But if you know the right method to boil frozen chicken, it can taste equally good compared to fresh chicken.

Administrator

21 April, 2024

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Not everyone has the luxury of going to the market every day. In the hustle and bustle of modern urban life, housewives often stock up on food in the refrigerator to cook as soon as they come home from work. Whole chickens are also frozen so that when they need to make a boiled dish, they don’t have to go to the market and wait for the chicken vendor to prepare chicken meat.

Freshly boiled chicken is still the best, however if you know how to boil frozen chicken, your dish will still be very delicious, the meat is just as sweet as fresh chicken.

How to boil frozen chicken as good as fresh chicken

To get a great boiled chicken dish from frozen chicken, you can apply the following tips.

Thawing the chicken

You should move the chicken from the freezer to the refrigerator compartment about 1 day before boiling so that the meat thaws slowly. After the meat has softened and thawed, you take the chicken out and wash it again and cook it.

This thawing step is extremely important; If the chicken is completely and slowly thawed, it will be delicious when boiled. Undefrosted meat will take a long time to boil, the meat will be dry and bland. If defrosting quickly in the microwave, the chicken is easy to cook on the outside, tear the skin, when boiled it is difficult to cook evenly, and the meat is easy to dry.

Steps to boil frozen chicken

You need to choose a large pot to fit the chicken, place the chicken upside down so that the thigh is completely submerged in the water. Chicken thighs are thick and take longer to cook than other parts.

Add enough water to cover the whole chicken so that all parts can be cooked evenly. You should start by boiling the chicken with cold water. The water will heat up slowly, preventing the chicken skin from cracking.

In the chicken broth, you can add a dried onion, a crushed ginger to remove the fishy smell; The chicken broth will be more fragrant and clear. You should also add about half a teaspoon of salt to make the chicken firmer and have a sweeter, more savory flavor.

If you want the chicken to have an attractive bright yellow color, you can sprinkle a little turmeric powder into the pot. If you don’t have turmeric powder, you can pound the fresh turmeric to get the juice and mix it with fat, apply this mixture to the surface of the boiled chicken.

The ideal boiling time for chicken is 15 – 20 minutes from the time the water boils, and depending on the weight of the chicken. After that, you turn off the stove, cover it tightly and let it steep for another 15 minutes.

Finally, you take the chicken out and drain it. Let the chicken cool completely so that the meat becomes firm before chopping so that the meat does not break.

Do you know how to boil frozen chicken as good as fresh chicken? (Illustrative photo: Istock)

Notes when boiling chicken

Remember to boil the chicken with cold water. Do not bring the water to a boil and then add the chicken as this will cause the chicken skin to crack and turn dark, the inside will not be cooked thoroughly, the meat will still be red and will have a fishy smell when eaten.

You should choose chickens with thin, firm and low-fat meat. Chicken with small, straight legs, slender thighs, short spurs will have better tasting meat. Chicken with large, round legs is often more muscular; Those with long spurs are old chickens.

To keep frozen chicken delicious when boiled, after buying it and cleaning it, you should put it in the refrigerator for about 2 hours so that the whole chicken is chilled, then put it in the freezer. This is a way to cool down slowly so that the chicken does not get “heat shock” when the environment changes suddenly, keeps the meat texture and ensures the chewy taste after freezing.

When boiling chicken, if you want the meat to cook quickly, you should cover it tightly so that the heat spreads evenly into the pot and no steam is lost.

According to VTC

Frequently asked questions

Slowly thawing the chicken in the fridge ensures that the meat defrosts evenly and gently. This helps maintain the texture and moisture of the meat. If you boil frozen chicken without thawing, it will take longer to cook, and the meat can become dry and bland. Quick defrosting in the microwave can lead to uneven cooking and torn skin.

First, choose a large pot that can fit the chicken comfortably. Place the chicken upside down in the pot, ensuring that the thighs are completely submerged in the water. Add enough cold water to cover the whole chicken. You can add a dried onion, some crushed ginger, and a pinch of salt to the water to enhance the flavor and remove any fishy smell. Bring the water to a boil, and then reduce the heat to a gentle boil for 15-20 minutes, depending on the weight of the chicken. After turning off the heat, let the chicken steep in the hot broth for another 15 minutes before removing it from the pot.

To give your boiled chicken an attractive, bright yellow color, add a pinch of turmeric powder to the pot while boiling. If you don’t have turmeric powder, you can pound fresh turmeric to extract the juice, mix it with a bit of fat, and apply this mixture to the surface of the boiled chicken.

The ideal boiling time for chicken is approximately 15-20 minutes from the time the water reaches a boil. However, this can vary slightly depending on the weight of the chicken. It’s important to keep an eye on the chicken and adjust the timing accordingly to ensure it’s cooked through but not overcooked.

Always start with cold water when boiling chicken. Adding chicken to already boiling water can cause the skin to crack and turn dark, and the inside may not cook thoroughly. Choose chickens with thin, firm, and low-fat meat for the best texture and taste. For even cooking, cover the pot tightly to retain heat and steam during the boiling process.