If you must precook the chicken an hour or more before you finish it on the grill, allow the chicken pieces to cook completely before you pack them away. Keep them cool or harmful bacteria might grow on the partially-cooked chicken. Do check it with a food thermometer, though. A ounce chicken breast will need to simmer for about 12 to 14 minutes.
Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired. Parboiling or leaching is the partial or semi boiling of food as the first step in cooking.
The word is often used when referring to parboiled rice. The perfect internal temperature is degrees for dark meat, degrees for white. Chicken has various amounts of fat , depending on what part you use. The breast is low in fat compared to other parts, like the thigh. There are 3. To put that in perspective, 4 ounces of cooked beef steak contains about 15 grams of fat. That's likely why grilled steak is so delicious.
Fat burns off as you cook your chicken, and since there's so little in the meat, it can burn off quickly. If your problem when barbecuing chicken is that it always comes out dry, consider preparing the meat before you cook it. Marinating the poultry before it hits the grill can saturate it with moisture and make the finished product juicier and tastier. When you marinate chicken, you soak it in sauce and then refrigerate it for a few hours.
You can marinate the meat in barbecue sauce or make your own at home with olive oil, spices, salt and pepper. You can also try using pomegranate juice. According to a February study published in the International Journal of Food Microbiology , pomegranate-based marinades help preserve chicken meat and enhance the texture.
If you'd prefer to smoke the meat, marinating it beforehand will help. A pilot study published in December in Food Science and Biotechnology has found that marinating and smoking chicken made it moister than smoking alone. As the researchers note, it also gave chicken the best flavor. Brining is another method of moisturizing chicken before you cook it. While traditional marinades use a sauce to cover the meat, brining requires full submersion of the chicken in liquid while it rests.
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