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Kitchen Appl... Master
Re: How long to cook 6lb chicken?
Not frozen as mentioned in my last post to you. Take it now, and drop it into HOT water for 10 minutes. That will complete the thaw safely, as it will form part of the reheating to cook process. As I mentioned, I am a trade masterchef.
Regarding cooking, 20 minutes per pound so 3 hours. Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound.
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When I make chicken soup I MAKE ALOT. So I will condense this recipe down to 4 servings. I use white and dark meat, so her we go: 3 chicken br**sts or 2 chicken br**sts and 2 thighs. Boil your chicken in a large pot,with 30 ounces of chicken broth or stock. When done take chicken out and add 2 diced medium carrots, 2 diced celery stalks, and 1 small onion. Boil the veggies until the carrots are tender. Some people like to saute the veggies in oil before they go into the soup, but I like doing it this way...it's your choice. And now you can cop your chicken or shred it back into the broth. Add 1/8 teaspoon of black pepper to it. If you want to add rice or noodles to your soup I suggest cooking them first until they are done then add them to your soup. Both of these ingredients take up the broth when they cook. You will end up with a mess and not soup. The noodles may end up mushy and the rice will consume all of your broth and it will eat more like a casserole than soup. If you want to add rice, add 1/2 cup of raw rice but add another 32 ounces of broth, same with 1 cup of noodles, but make sure the broth is boiling good before you add them.
You can cook chicken in anything, but it must be fully defrosted. It is dangerous to cook chicken from frozen as cooking takes so long.
Fully immerse the chicken in cold water, changing the water every 10 minutes. After 30 minutes, use one change of hot water, sit for 10 minutes, remove, dry, season and start the cooking. Cook for 90 minutes to 2 hours, or until a probe thermometer shows 165'F at the thigh. Rest for 10 minutes and enjoy.
this depends on how thick the sausages are. For sausages that are about 1 - 1 1/2 inches thick it will take about 10-15 minutes. the best way to tell if a sausage is done (chicken or pork) is to insert a meat thermometer into the end of the sausage about 3 inches deep. When the meat is done it will read 160 deg F.
First some common sense, there is no such thing as partially defrosted - it's either frozen or it isn't as far as cooking safety. A slow cooker, even on high, only takes food to simmering temperature and holds it there, and it does it very slowly. Put something frozen inside and cover with glass, the glass gets very cold and then turn it on high and go away for several hours....unless the glass is Corning Ware and rated for freezer to oven, expect it to break one out of ten times. Also, putting frozen food in a slow cooker and thawing while slow cooking gives you a good chance at growing some unhealthy bacteria in the cooker as the meat warms. Meat should always be thawed fully before placing in one of these units, as the directions specify.
Search the internet for “roast chicken recipe for microwave”
Here is one just in case you don’t find one: Microwave Roast Chicken 3 lbs. chicken 1 tsp. salt 4 tbsp. butter or margarine 1 tsp. paprika Instructions Melt butter in a custard cup in microwave. Mix paprika into melted butter. Wash chicken (reserve giblets, these are best cooked conventionally). Sprinkle inside of chicken with salt. Cover ends of legs, tail, and wings with small pieces of saran wrap or wax paper. Place trivet on inverted saucer or small casserole lid in 12 x 7 inch baking dish. Place chicken breast side down on saucers. Brush with butter. Cover with waxed paper. Cook 12 minutes. Remove wax paper or saran warp from legs, tail, and wings. Turn chicken breast side up and brush with butter. Cover with wax paper and cook 12 minutes more or until meat thermometer registers 180 degrees (temperature will increase to 195 degrees during standing).
DO NOT USE MEAT THERMOMETER IN OVEN WHEN COOKING!! Remove chicken from oven; cover with aluminum foil and let stand 15 to 20 minutes before carving. Note: For other weights of chicken, allow 8 minutes cooking time per pound.
Oil darkens with use the oil food molecules burn when subjected to high prolonged heat.
When frying foods such as fish or chicken use the oil once.
Do not filter oil over to reuse. Storing the oil in the refrigerator
may extend the life of the oil, this should not be done ever. This
process of chilling the oil and then burning the oil to room
temperature causes excessive splattering furing the heat up.
Storing the covered oil in a cool dark place, for up to three
months. ( remember to check oil when you use for color, smell, or
excessive foaming. Throw out if there is signs of all the above.
This unit has a warranty for one year from the day of purchase.
When starting let unit reheat 7-10 minutes. This will get the heat
to desired temperature. Re4ady light will cycle on/off during frying as
temperature fluctuates due to food load.
Types of foods cooking: temperatures and time of cooking
Chicken strips 375 F. 5-8 minutes
Chicken pieces, bone-in 375 F. 15-20 minutes
Fish, battered 340 F. 8-10 minutes
French fries, frozen 375F. 3-5 minutes
F375F. 3-5 minutes
Onion rings 375 F. 3-5 minutes
Shrimp, breaded 375 F. 2-5 minutes
When frying frozen food if iced rub off lose as this can make the
temperature of oil cool down. Pre-cooked frozen food cooks faster and
does not come out oily.
I cannot wait to start cooking in mine as I got it for a christmas gift. Great recipes in the owners manual:
Apples fritters yum yum,beer batter for fish or chicken, deep fried
chicken , chicken Kiev, quick doughnut made from biscuits, add topping
of ground cinnamon and suger.