If you're tired of preparing chickens that are overcooked on the outside and are raw on the inside, try scalding them first. Boil the chicken in water or a tasty broth until it loses its pinkish color. Then take the chicken out of the pan and dry it before using it in your recipe. Blanching ensures that the chicken will be cooked through when you finish cooking it on the grill, stove or oven.
Part 1 of 2: Boiling the Chicken
Step 1. Place the chicken in a deep pot
You can put the whole chicken or as many pieces as will fit in the pan. Decide whether to scald the boneless chicken or keep it for more flavor. Put the chicken in a pot on the stove.
If you want to scald several whole chickens, you'll have to make several batches or use several pans
Step 2. Pour a flavored liquid into the pan
Even if you can simply pour in enough water to cover the chicken, use chicken stock, apple cider, or vegetable stock to add flavor to the chicken. Add enough liquid to cover all the meat and stay 2 cm above it.
You can also include a chopped onion, two or three carrots, two or three celery stalks, the rind of a lemon or a head of garlic for each chicken to add flavor
to soften the chicken while it is boiling, add salt to the liquid. Mix one teaspoon of salt for every four cups of liquid.
Step 3. Boil the liquid
Turn on medium heat and leave the pan uncovered. Heat the chicken in the liquid until the liquid starts to boil vigorously. How long this will take will depend on how much chicken you are scalding and how much liquid is in the pan, but it should take less than 15 minutes.
Step 4. Boil the chicken over low heat with the pan covered
Lower the heat and place the lid on the pan. The liquid should bubble gently and the chicken will lose its pinkish color as soon as it finishes scalding. See the recommendations below to find out how long to let the chicken boil:
- 30 to 40 minutes for a whole chicken.
- 15 to 20 minutes for chicken wings.
- 10 minutes for chicken breasts.
- 5 minutes for legs, thighs and thighs.
Step 5. Take the chicken out of the pan and dry it
Turn off the heat and use a tongs to remove the scalded chicken from the liquid. Transfer the chicken to a plate and dry it with a paper towel before using it in your recipe.
Remember that the chicken is not fully cooked yet. Use good hygiene practices such as hand washing and avoid cross contamination when handling chicken
Step 6. Finish cooking the chicken according to your recipe
Since the chicken has been heated but not completely cooked, it may allow harmful bacteria to grow if kept. That's why it's so important to cook chicken until it reaches a safe temperature of 74°C immediately after scalding.
Prevent food poisoning and other illnesses by not taking a scalded chicken to the fridge before you've finished cooking it
Part 2 of 2: Cooking Poached Chicken
Step 1. Roast the poached chicken to make it crispy
If you're preparing chicken wings and don't want to fry them, blanch and place the wings on a baking sheet. Preheat the oven and then bake the chicken at 230 ºC for 20 to 30 minutes or until it is caramelized and crispy.
- If roasting chicken breasts, thighs or drumsticks, add five to 10 minutes of oven time.
- Spread your favorite sauce over the roasted chicken pieces. For example, add hot sauce or a cheese flavor.
Step 2. Place scalded thighs on the grill to make them perfect
Brush oil on the grill and heat the gas barbecue or light the charcoal barbecue to a medium temperature. Place the blanched chicken pieces on the hot grill and roast for 20 to 40 minutes. Use a tongs to turn the chicken frequently and brush BBQ sauce on it for the last 15 minutes.
- Remember to insert an instant-read meat thermometer into the thickest part of the chicken. The temperature should reach 74 ºC before removing the chicken from the barbecue.
- This method works great for thighs, but you can use it on other chicken cuts as well. Just don't forget that larger pieces like the breast will take longer to bake than smaller pieces like the wings.
if you don't like the taste of traditional BBQ sauce, spread a mix of dry spices or toss a fresh herb sauce on the chicken.
Step 3. Pan the blanched chicken and fry it until it is crispy
Dip the poached chicken pieces in the beaten egg and then in the flour of your choice. For example, use breadcrumbs or a beer dough. Then fry the chicken pieces in 5 cm of oil over medium to high heat (180°C) until well fried and crunchy.
Use a tongs to carefully turn the pieces as they fry. Depending on their size, it will take 10 to 20 minutes to fry them in hot oil
Step 4. Place the blanched chicken pieces in your favorite clear soup
To make a classic chicken noodle soup or Vietnamese chicken noodle soup, blanch the chicken and set aside while heating the fresh broth in the pan. Boil the chopped vegetables of your choice, such as carrots or celery, and put the chicken pieces back in the pan. Cook the soup over medium heat until the chicken is completely cooked through.
- If you prefer, shred the chicken and return it to the soup before serving.
- Add a fresh flavor to your soup by adding chopped basil or parsley to it just before serving.
- If you want to scald a frozen chicken without defrosting it first, you'll have to add three to five minutes to the simmering time.
- If you are going to marinate the chicken, do this before scalding, as you will have to cook it immediately after simmering.