In order to boil or poach boneless and skinless chicken breast and cook it safely, the chicken should cook in boiling liquid for a period of about 15 to 35 minutes, depending on size. If the chicken is whole, bone-in or with skin intact, the cooking period should extend for that particular cut.Know More
Chicken breast with bone and skin intact should poach in boiling liquid for about 30 minutes. Pieces of boneless and skinless breast that is cut into 2-inch pieces needs a cooking period of about 10 minutes.
The boiling liquid used in poaching chicken can be water, chicken broth or any number of other liquids. These liquids can be seasoned or unseasoned with herbs or vegetable to impart further flavor.Learn more about Cooking
Cook jerk chicken by marinating the chicken in jerk seasonings for at least 12 hours and then grilling or baking the chicken to finish. The marinade consists of allspice berries, green onions, ginger, garlic, thyme and a scotch bonnet pepper blended to a paste with a little bit of water.Full Answer >
Chicken livers need to be cooked for about five minutes. Once chicken livers have reached 70 C (158 F) for two minutes, they are done. Use a food thermometer to make sure the thickest portions are completely cooked.Full Answer >
To cook skinless chicken thighs, sauté chicken thighs in a skillet between 14 and 18 minutes. For added flavor, cover chicken thighs with herbs such as garlic, pepper, thyme or rosemary before cooking. Before serving, top with sauce, relish or cheese.Full Answer >
Total cooking time for a chicken leg quarter is 45 minutes to an hour whether baked, barbecued or fried. Thicker hind quarters take longer than less meaty specimens. Cooking until an instant-read thermometer inserted in the thickest part of the thigh registers 170 degrees ensures that they are done.Full Answer >