>>21812432
chicken is for roasting

>>21812432
The heat from the water cooks the chicken.

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>>21812439
no, i mean, how much time and what temp do i cook it for, i know what heat does to the water
>>21812437
so i can't boil it for a diet? what meat can i boil then?

I wouldn't suggest boiling chicken, just put the chicken in the pot, heat the water up to a strong simmer, then turn the heat off and let it sit there for 20 to 30 minutes and the heat of the water will literally cook the chicken. I do this when I want basic shredded chicken for salads. You can add aromatics to the water to enhance the flavor. It should last a few days in the fridge like that but the smell can be a bit off.

>>21812459
* also keep the pot covered after you turn the heat off so it loses the heat more slowly.

>>21812460
which are the best parts for this? i assume breast? do the smaller fillets work too?

>>21812461
I've only used the breast, and yes I've done it with thinner cuts like tenderloin and thin fillets, though you might want to retrieve it from the water a little sooner. I'm not sure it matters though, it's hard to dry out since it's sitting in water. Just look up how to poach chicken breast.

>>21812432
I usually bake my chicken, it takes about an hour at 350°F

>>21812432
You can also do the whole poached chicken thing that's a pretty common Chinese dish.

>>21812432
You can boil chicken. It works just fine.

>Which parts are the best for boiling?
Any, just don't boil the whole chicken at once.
>How much time should I boil it?
Until it is done.
> how much time will the chicken be good after boiling it?
A few hours, then it should be put in a fridge.

>>21812432
pan sear it with a bit of olive oil dumdum

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ITT a bunch of fucking retards who have never heard of poached chicken

I only buy rotisserie chicken, why would I cook it? It's way cheaper, i eat and shit it, no dishes to clean, to water/soap to waste, no gas to use for cooking it, win win

>>21812520
Nobody asked for your shitty opinion that's devoid of any personality.

>>21812449
Read a fucking recipe, you disgusting weeb.
>so the "issue" is, does boiled chicken still spoil at the same general rate as other foods? What if I have leftovers? I'm new to this whole food thing. Let's boil chicken. Mmmmm.

>>21812432
>boiling chicken

>>21812432
If you poach chicken breasts (boneless), know that the term boil is not what you want. You want the chicken to remain tender and able to absorb some flavors from the poaching liquid both. Boiling toughens up the proteins.
You place your chicken breasts in the pot, cover with cold water (by 1in) or stock, and aromatics like peppercorns, bay leaf, onion, and maybe some celery leaves, and other spices, possibly sage, lemon zest, garlic clove, thyme, marjoram, maybe even wine.
Bring the liquid just up to a boiling point, cover, and reduce to simmer temp (some even turn it off after 20 mins on simmer. You may need to keep the heat on if pot is thin, or cooking several at once).

Chill and slice, or enjoy hot, bleh. Cooked chicken keeps in the fridge 1-2 days like usual leftovers, if put away properly. Many people say that oven roasted chicken breast on the bone makes better chicken salad, but the boneless is economical in bulk.

>>21812463
>it's hard to dry out since it's sitting in water
Nigga you're goddamn retarded. Boiling chicken is a surefire way to dry out chicken. You know why your fingertips wrinkle in the shower? Because they dry out. Because of the water. Look it up. Stop trying to tell people what's up when you don't; know what the fuck you're talking about. Yes I'm mad.

>>21814012
how do I make it retain water then

>>21812500
this.
it's called poached chicken and it's good

>>21812432
Why boil/poach when you can steam?
>rice cooker
>fry minced garlic ginger and scallion
>rice
>1/2 water 1/2 stock/broth
>season chicken (bone in, skin on preferred) with white pepper and salt
>place chicken directly onto rice
>close lid, turn on
>meal cooks itself

Protips:
>wash and drain the rice at least 3 times >For very fluffy rice soak it for about 20 minutes beforehand
>experiment with different cuts of the aromatics. Sometimes julienne the ginger or leave the scallions nearly whole
>the skin will be chewy. If you can't handle that then remove beforehand.
>if you dice your chicken you can mix it in, with the rice and liquid, leave the lid open while it cooks and you get chicken rice porridge (congee)

>>21812432
i've been getting into slow cookin my cheekin at 300 for 2 and a half hours then finishing the skin under the broiler tasty yum yum

>>21812432
Have you never boiled chicken for soup?
Add chicken meat, boil, remove meat, add veggies, boil, add meat back in, serve.

>>21812432
EsSex

>>21812432
Here is my simple, cheap way to cook chicken
>buy chicken breast
>cut in half longwise
>poke with fork
>lay Saran Wrap over and beat with plastic mallet
>season with Malibu seasoning or any poultry seasoning
>wait 15 minutes
>heat up a pan
>put a tbsp of your favorite seed oil
>good on medium high for a minute and a half
>flip
>lower to simmer and cook until 165 degrees
>let rest 5 minutes, serve with honey bbq sauce or your favorite chicken sauce

>>21816032
no i haven't, iirc the meat makes some foam when it starts to boil and i have to pick that out with a spoon with holes in its cup, right?
>>21816064
sex is best

>>21816189
Yeah, you scoop the foam up and toss it, it doesn't make much of a difference in terms of taste, just makes the broth look kinda dirty if you don't.

>>21812432
if you are dead set on using the pot on the stove at work:
Braise method:
>heat up oil in pot
>briefly fry and get maillard effect browning on chicken surface top and bottom
>use liquid to deglaze anything stuck to pan
>leave chicken in pot, pour enough chicken stock to cover half of chicken height
>add aromatics: onion, garlic, bay leaf (could also sautee onion and garlic before deglazing)
>bring to boil
>reduce heat to low
>cover and simmer for 30 or more minutes
>if feeling fancy: remove fat scum from surface of liquid
>shred chicken(should fall apart if cooked long enough) and toss with onions/garlic (should melt and blend with chicken), add some of the braising liquid
>use shredded chicken as dish or ingredient for other stuff like tacos

you can add various types of seasoning to this like chili powder/cumin, oregano/basil, soy sauce/honey, etc

If you have access to an oven:
>preheat oven to 450 F
>pat dry raw chicken
>rub down raw chicken on top and bottom with olive oil, try to use as little as possible
>salt on both sides
>bake for 30-35 min on pan with lip to catch any fat/juices
>check thickest part of thickest piece with probe thermometer to see it's at 165 F internal temp
>if bone-in chicken try not to touch bone with thermometer
>dark meat needs higher internal temp to become more tender (don't usually cook dark meat)
>chicken will be extremely juicy and tender on inside, you can probably shred

You probably don't have a hood over the stove and baking might produce some smoke, so you might set off fire alarm. If at work, braising is probably the better method as long as you don't burn the oil in the pan when frying.

>>21817383
i got a hood there but the issue is i've never been good with boiling shit, frying is a different story, but boiling always turned out horribly for me, even if it came to gnocchi or tortellini

165 F degrees will usually result in overcooked chicken. Yes, at 165 the salmonella/bacteria is killed instantly, but you can just bring your chicken to 150-155 and hold it at that temp for 2-3 minutes to kill the bad stuff and still have very tender and juicy white meat chicken.

https://blog.thermoworks.com/chicken-internal-temps-everything-you-need-to-know/

There's a chart on this site that shows how long it takes at various temperatures.

>>21812432
I only poach chicken if I'm planning on using a sauce and I'm feeling lazy. I fill my slow cooker with water and leave it on overnight or while I go to work, then when I'm ready I turn the slow cooker to high and drop the chicken in for about 20 minutes.

>>21812432
Look up ‘Hainan chicken rice’, stupid gweiloh.

>>21812432
You want to poach it, not boil it. It's honestly one of the best ways to cook a chicken breast.

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>>21812432
She’s gunna need those calories, antibiotics, and growth hormones……

>>21812437
*roasties