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  1. #1
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    Default Calling all BH chefs!! - Chicken Recipes and Tips?

    Hi Ladies and Gents,

    I have been looking fabulous cooking threads and I need some help since, there are so many accomplished cooks on BH!

    Here lies the issue;
    I am an old sufferer of OCD and had quite a fear of bacteria and germs.
    This included raw chicken!
    I am significantly better but, still to this day I hesitate around a chook.

    Can you please give me some Cooking tips in regards to:
    1) Easy and semi-healthy Chicken Recipes
    2) Cooking temps/times and how to make sure it's all 'cooked'?

    I'm totally chill with all modes of cooking but the chook always beats me!

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    I still find I struggle with getting chicken breast just right - too little and it's undercooked, too much and it's dry. I find chicken thighs a cheaper and easier cut to work with.
    Maybe just start with a simple stir fry? This is a nice recipe that works for me, but to be extra cautious regarding raw chicken, discard any reserved marinade that you had, and use fresh ingredients when making the 'sauce' of the stir fry.
    http://www.food.com/recipe/stir-fry-...c-sauce-151177

  3. The Following User Says Thank You to Piyamj For This Useful Post:

    jenjenOo  (09-01-2014)

  4. #3
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    Thanks so much Piyamj!

    I probably should have added; I am ok doing casseroles but that's about it.
    I can at least stew the meat for xxx amount of time and KNOW it's cooked through.
    A stir fry will be a comfort area challenge but, i'll give it a go!

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    Piyamj  (10-01-2014)

  6. #4
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    When I stirfry chook, I'm paranoid as well so I always pull out the biggest bit I can find when I think it's done and chop it in half just to make sure

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    jenjenOo  (09-01-2014)

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    My mum always told me that you can tell chicken is cooked well if you can break it in half with the wooden spoon. Like anything just cut it into smaller pieces and make sure they are all the same size. I used to be the same with chicken because Im so terrified of food poisoning but that meant I used to burn it to make sure it was cooked lol
    Last edited by Purple Lily; 09-01-2014 at 16:21.

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    jenjenOo  (09-01-2014)

  10. #6
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    Ohh a co-worker just gave me an awesome recipe (no measurements though sory)

    Caramelise onion and garlic in a wok
    Add chick Thigh on bone and brown outside
    add soy sauce. dark soy and a splash of rice wine vinegar

    Take chicken out when still raw inside but brown outside and take wok off heat.

    In a rice cooker; add 2 cups rice, 3 cups water then chicken with sauce sauce/garlic mix from wok INTO THE RICE COOKER! Add 2 slices of fresh ginger with that and finish cooking that way.

    I just thought that was such a great idea.
    It's called 'chicken one pot rice'!

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    Piyamj  (10-01-2014)

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    Im a chef and chicken is one of the hardest meats to get right.

    For those who are worried about under cooking, put your chook (chopped) i a plastic ziplock bag. drop it in some almost boiling water for about 15 mins. This will par cook it (if not cook it all the way) then all you need to do it toss it in at the end of whatever your cooking. Keeps it moist too.

    For whole chicken roasts, shove a half a lemon up it bum, and cook it for a couple of hours at 180 degrees. To check that it is cooked (thought it most probably will be after 2 hours) cut between the leg and the body. If your still unsure, chuck it in for another 30 mins. The lemon up its butt will stop it from drying out even it over cooked (the juice goes into the meat and moistens it).

    I would just like to add, the whole 'chicken has to be cooked/white all the way through' is a myth. Chicken (and pork for that matter) can be eaten safely slightly under cooked. So long as its eaten within the hour of cooking it, it will not make you sick.

  13. The Following 3 Users Say Thank You to loislane2010 For This Useful Post:

    jenjenOo  (09-01-2014),Piyamj  (10-01-2014),Purple Lily  (09-01-2014)

  14. #8
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    Do you have a BBQ with a lid? We've been doing "beer can chicken" for years - my brother made it again last night and it's very easy and you get moist chicken with crispy skin and you just roast it in the BBQ for 45-60mins

    you can use beer or we also use ginger beer - you literally just open a can of ginger beer ( this evaporates into the chicken while it cooks and keeps the flesh moist ) and put whole free range chicken (1.5kg for 4 ) on top of it - rub salt, pepper , olive oil and I have a herb mix I use ( chermoula) and put the lid down over a pre heated 200 degree BBQ and come back 45 mins later - put a skewer through to see if the juices run clear and take off the BBQ and cover and rest for ten mins and serve

    these are the ones we did last night
    ImageUploadedByThe Bub Hub1389251290.159510.jpg
    ImageUploadedByThe Bub Hub1389251302.825608.jpg

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    ArthurDent  (09-01-2014),jenjenOo  (09-01-2014)

  16. #9
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    I'm so immature. I keep thinking those chooks are exhibitionists!

    Sent from my anti-social device

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    Elijahs Mum  (09-01-2014)

  18. #10
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    I love chicken and find it pretty easy to cook. Reheating it is a different story!

    Sundried tomato chicken pasta.

    2x chicken breasts cut up into small pieces,

    6x sundried tomatoes (or as many/few as you like really) sliced/chopped up finely

    1tbs basil pesto (more or less depending on taste)

    1x tin evaporated milk

    1/4-1/2 cup Parmesan cheese

    Pasta of your choice


    1. Boil your water for your pasta, when ready put your pasta in then start on the sauce.

    2. Pan fry the chicken in some oil until the outsides are white and you can't see any pink.

    3. Add the sundried tomatoes and stir through.

    4. Add the pesto and stir through.

    5. Add the evaporated milk, stir through then drop your sauce down to a simmer.

    6. When your pasta is all cooked, throw in the grated Parmesan cheese to the sauce give it a quick stir and leave to melt while you drain the pasta and serve it up.

    7. Give the sauce another quick stir then serve straight away.

    If you leave the Parmesan in the sauce too long it will start to curdle and while it still tastes fine, it looks quite unappealing. The more cheese you use, the creamier the sauce. I find it's too rich using cream, and the evaporated milk adds some sweetness to the sauce.

  19. The Following User Says Thank You to M'LadyEm For This Useful Post:

    jenjenOo  (09-01-2014)


 

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