Thanks! So it seems, if I am reading correctly, the best option if I have like the George Foreman, would be to cut the pieces of meat into smaller pieces so it cooks faster and does not dry out, correct?
Chicken is a good addition to a healthy diet, because it can be high in protein without very much fat. You can generally eat a lot more chicken than beef if you're trying to shoot for a certain calorie intake, which can be helpful if you tend to stay hungry on smaller portions. Plus, if you already eat other kinds of meat, it adds variety. That's pretty much always a good thing.
If I'm cooking chicken by itself (not incorporated in some sort of dish), I usually grill it. Just let the grill get hot, put the chicken on, flip it every 10 minutes or so, keep the grill lid shut and check the internal temperature regularly after about 20 minutes. If it seems to be browning a lot without the inside getting hot enough, move it so it's not directly over the heat (it will continue to cook if you keep the lid shut). And yes, I grill outdoors all winter, even though it's often 50 degrees below freezing here. ;)
You can also cut chicken into chunks and add it to stirfries. Just brown the chicken with a little seasoning and then add any veggies or sauces (it doesn't have to be 100% cooked at the point you add the veggies, depending on how long the veggies will need to be on the stove).
Kabobs cook a lot faster than whole pieces of chicken so there's less chance of uneven cooking.
A lot of good, healthy crockpot recipes also include chicken. The simplest forms just have lightly seasoned chicken (and veggies, rice etc, if you like) covered in a bit of liquid and cooked slowly over several hours. You can do a whole pack of chicken breasts with veggies (even hard ones) in about 4-5 hours on high, or put it on low with chicken and some sort of sauce, wait 8 hours and then stir it until the chicken shreds itself (good for sandwiches and tacos). Until you get the hang of grilling or baking, it's pretty much foolproof.
(And don't worry about the people who are just answering "white"...they didn't actually read the question, just the subject line, and they won't be back so you can correct them until you're blue in the face, and they will never know.)
i'll admit that i don't cook chicken right now, but as the only non-poultry eater in a large group of people cooking i was the only one to remember that you needed to make sure the stuff was cooked before you ate it. so, chicken breasts are weird little things. and i am pretty sure that you need to be butterflying them. in other words, when you buy a full breast, it has two halves to it. then you cut it in half to get a single breast [or that's how you buy it if you're buying perfect portions or other just barely processed stuff]. then, before you cook it, you should be cutting it in half again [this time basically through the middle thickness so that it's thinner to cook]. erm. if a full chicken breast were a book [let's say a 200 page book], it would look like a book open at exactly the middle [page 100]. to cut it into single breasts, you'd cut down the spine so that pages 0-100 were in the left breast and 101-200 were the right. then you want to cut it in half again, not vertically or horizontally, but through the middle, so you'd end up with pages 0-50 in on section, 51-100 in another, 101-150 in the third and 151-200 in the fourth. sorry that i couldn't think of anything more standard than a book to get the point across. but cutting the breast in this manner you make it thin enough that it is going to cook more easily like your steak. alternately, once you get it down to the smaller size pieces, place it between two sheets of saran wrap, pound it out til it is very thin, and it should cook quite quickly without drying out too much.
Get a quick read thermometer---about $5.00 at your grocery store. For poultry (chicken breast), the internal temperature should read 165 degrees--this will prevent any over-cooking, drying out, toughness. Becky
Fitness Minutes: (44,096)
1/8/12 7:52 P
I know what you mean! I feel like the biggest dork as all my friends think cooking a whole chicken is SO simple! Don't laugh, but the only thing that has helped me has been the Ronco Rotisserie Oven ("set it and forget it!"). My dad had a meat market and his rotisserie chkns where always tender. This is really easy and DOES work. I bought all the accessories but don't use most of them. Just the string ties and the flavor injector (like a syringe to inject a garlic butter, etc, but that was back in the not-so-healthy-eating days). IMO, it can be messy to prep it (rubbing all the herbs, etc) but totally worth it. You can also do pork roasts, etc.on this.
Also, invest in a good digital meat thermometer. And an oven thermometer if you use a regular oven. You'd be surprised at how often they indicate one temp when they are really off by several degrees.
"With chicken on the George Foreman, if the grill is warmed up and the chicken is dethawed, 4 minutes cooks it perfectly.
You can also bake it in the oven for about 20 minutes. If it's still pink, you only need to cook it an extra 2-3 minutes.'
I tried that and it doesn't work. 4 minutes is not enough. Maybe I'm using chicken breasts, though, and that can be the reason. But it just takes a long time and is rubbery and awful. I need a personal chief to cook chicken lol.
Fitness Minutes: (10,702)
1/8/12 6:54 P
When I cook chicken I check it A LOT! I know a base time (about 15 minutes for one breast in the oven) and then I cut it open and see what it looks like. Then I check it about every 5 minutes until it is white in the middle. Be careful b/c it can go from pink to white VERY fast. Also, keep in mind that it cooks a few minutes even after you take it away from the heat so make sure that you definitely pull it off when it is white or it will get too cooked!
1/8/12 6:54 P
With chicken on the George Foreman, if the grill is warmed up and the chicken is dethawed, 4 minutes cooks it perfectly.
You can also bake it in the oven for about 20 minutes. If it's still pink, you only need to cook it an extra 2-3 minutes.
I use marinate, correct time, everything. It's just that the risk of making sure it is cooked, I can never get it down right and it always turns out bad. Steak, on the other hand, is so easy to cook and I usually make sure to get it in thin slices and make sure I don't eat the fat. And with the Foreman Grill, I'm going to try it on that so more fat just goes away. Just wanted to know how big of a difference it will make in losing weight, if any.
I personally cannot cook chicken. I tried on the frying pan, BBQ, and a George Foreman Grill. I have had a lot of trouble as it's either not cooked (still red in the middle) or comes out extremely dry and rough. Steak, though, I can cook extremely well and it tastes great. So my question is, I've heard it is bad to eat steak because it's red meat, so why is that and how bad is red meat? I'm personally thinking about just cooking steak and eating it since I'm about to give up cooking chicken as I want to eat something that I can actually eat and get down my throat.
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