Whats the fastest way to cook chicken?

  • Posted by a hidden member.
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    Nov 04, 2010 4:37 PM GMT
    Im home alone, hungry and all theres in the fridge is apples and chicken. I have never cooked chicken before...being that said. I need a quick simple way to eat icon_cry.gif

    ps: ordering pizza is not an option lol
  • Csrobbie2000

    Posts: 359

    Nov 04, 2010 4:41 PM GMT
    Marinade and grill a huge batch of chicken, then stick them in the freezer. You can keep them for a month or two, and they still taste quite good.
  • aiko14

    Posts: 332

    Nov 04, 2010 5:08 PM GMT
    microwave... check mr.google for recipe
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    Nov 04, 2010 5:14 PM GMT
    What form is the chicken?

    Whole: cut it up, skin it, lay the pieces on a plate, cover with a large bowl, nuke

    Pieces, like breasts: omit the cutting up part.

    Pepper before cooking
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    Nov 04, 2010 5:17 PM GMT
    I so thought this said "children instead of "chicken". If it was the former I could tell you...
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    Nov 04, 2010 5:18 PM GMT
    I like baking chicken icon_biggrin.gif

    If you have a wok and some olive oil you could cut up the chicken and apples and do an apple chicken stir fry icon_biggrin.gif (a bit of honey helps also)
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    Nov 04, 2010 5:42 PM GMT
    Caslon16000 saidWhat form is the chicken?

    Whole: cut it up, skin it, lay the pieces on a plate, cover with a large bowl, nuke

    Pieces, like breasts: omit the cutting up part.

    Pepper before cooking



    howwwwwww, on a frying pan? How do I know its cooked? What temperature so I dont over cook it on the outside? *is having scrambled eggs and toast while typing this*
  • mizu5

    Posts: 2599

    Nov 04, 2010 5:44 PM GMT
    Boiling chicken si also fairly fast. The aftwerards toss some salt, pepper and lemon on it.
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    Nov 04, 2010 5:56 PM GMT
    charlitos said
    Caslon16000 saidWhat form is the chicken?

    Whole: cut it up, skin it, lay the pieces on a plate, cover with a large bowl, nuke

    Pieces, like breasts: omit the cutting up part.

    Pepper before cooking



    howwwwwww, on a frying pan? How do I know its cooked? What temperature so I dont over cook it on the outside? *is having scrambled eggs and toast while typing this*
    '

    Safe temp is 160-175 F. But you want to make sure the meat inside is firm and white and all the juices run clear.

    But microwaved chicken is soooo gross icon_sad.gif
  • disasterpiece

    Posts: 2991

    Nov 04, 2010 5:56 PM GMT
    charlitos said
    Caslon16000 saidWhat form is the chicken?

    Whole: cut it up, skin it, lay the pieces on a plate, cover with a large bowl, nuke

    Pieces, like breasts: omit the cutting up part.

    Pepper before cooking



    howwwwwww, on a frying pan? How do I know its cooked? What temperature so I dont over cook it on the outside? *is having scrambled eggs and toast while typing this*


    Yeah, on a frying pan. It's cooked when the whole piece turned white/brown instead of pink. After around 10 minutes, if the piece is not too heavy, it should be good. When you think it's ready, cut the thickiest part of the chicken to see if the middle of the piece is cooked (white/brown instead of pink) and it's ready to serve.

    I cook it at a temperature around medium and high and my chicken is definitely the best icon_biggrin.gif

    Cut it in pieces and add it to pastas or salad with tomatoes, mozarella cubes and balsamic vinegar and it tastes like heaven !
  • Timbales

    Posts: 13993

    Nov 04, 2010 6:01 PM GMT
    You can sear the outside of the chicken in a hot pan with a bit of olive oil, then lay in on a foil lined pan with some of the cut up apples and spices and bake it until the internal temperature of the chicken is 175 degrees.
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    Nov 04, 2010 6:05 PM GMT
    Chicken needs to be thawed. You can do this on the defrost in the microwave. Go in 1 min intervals. Once pretty much thawed (no ice feeling), pour italian dressing into a frying pan and put on medium on the stove. Wait three minutes, put chicken in for 15 minutes. Cut into it to see if there is no pink in the thickest part. When pink is gone, it's done.

    The best way, however, is to let chicken thaw in the fridge overnight, then drain water, and pour in italian dressing to marinade for 3-4 hours.

    Make sure you throw in the sink EVERYthing that touches raw chicken. Wash your hands often.

    P.S. It's cool how we all want to help this hot guy get some grub in his tummy. How cool is that. Men rule! icon_wink.gif
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    Nov 04, 2010 6:38 PM GMT
    charlitos said
    Caslon16000 saidWhat form is the chicken?

    Whole: cut it up, skin it, lay the pieces on a plate, cover with a large bowl, nuke

    Pieces, like breasts: omit the cutting up part.

    Pepper before cooking



    howwwwwww, on a frying pan? How do I know its cooked? What temperature so I dont over cook it on the outside? *is having scrambled eggs and toast while typing this*

    I said NUKE

    not knowing the number it size of the pieces, I can't say. Usually between 1 and 15 minutes.

    Just stick to lettuce, wasp-waist
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    Nov 04, 2010 7:17 PM GMT
    Tossing it on gas grill is the best way to get it as juicy as possible. If they're chicken breasts, anyway.
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    Nov 04, 2010 7:19 PM GMT
    Call a friend who knows how to cook.
    Works for me. icon_biggrin.gif
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    Nov 04, 2010 7:29 PM GMT
    wrestlervic said[...] Make sure you throw in the sink EVERYthing that touches raw chicken. Wash your hands often. [...]


    Excellent and very important advice!
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    Nov 04, 2010 9:12 PM GMT
    MuchMoreThanMuscle saidI usually cook chicken breast on a griddle with PAM cooking spray and use low to medium heat for about five minutes on either side.

    I basically cut into the chicken as it is cooking. As long as it is not pink on the inside I try to cook it for the least amount of time to retain its juiciness. [...]


    It'll cook best and quicker if the raw (defrosted) chicken is added to a very hot griddle, then immediately covered and the flame lowered. Turn after a couple minutes and cover again.
  • turbid2wenty

    Posts: 74

    Nov 05, 2010 12:08 PM GMT
    I'm going to throw in a vote for broiling...it's crazy easy, quick, and cleanup tends to be very easy as well.

    Throw foil on a broiling pan, place chicken on foil, season the pieces/parts with whatever you want, put under broiler ~5 inches from the heat source. Time depends on thickness of the meat.
  • bad_wolf

    Posts: 1002

    Nov 05, 2010 12:10 PM GMT
    Griddle pan is your friend.
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    Nov 05, 2010 12:16 PM GMT
    The fastest way is to buy it precooked, ready-to-eat, rotisserie style as sold in many US supermarkets now. Not sure the availability of that in Canada.

    It's a great bargain, and rotisserie's a healthy way to cook chicken that most of us can't do at home. With no cleanup, no worries about time-consuming cooking, and one chicken properly refrigerated afterwards can feed a guy for days, making it an incredibly inexpensive meal. They're often available prepared different ways, too, such as BBQ, lemon, and regular, giving you some variety.

    My partner loves to cook, and yet he still sometimes gets one for us, or even when friends are coming over suddenly. Then all he has to do is some quick veggies, maybe a salad, all very easy & foolproof. I mean, a whole cooked rotisserie chicken for LESS than restaurants around here charge for a single garden salad with some chicken strips on it ($6 USD on average). That's hard to beat.
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    Nov 05, 2010 12:43 PM GMT
    Chicken Sashimi.
  • Sparkycat

    Posts: 1064

    Nov 05, 2010 12:45 PM GMT
    crock pot
  • Sparkycat

    Posts: 1064

    Nov 05, 2010 12:46 PM GMT
    microwave pressure cooker
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    Nov 05, 2010 1:16 PM GMT


    I wrap chicken breasts in foil and bake them at 200C (I think 350F) for 30 mins

    it great because you can take them pre wrapped and put them in the fridge when they cool.
  • bothen

    Posts: 12

    Nov 05, 2010 1:19 PM GMT
    Art_Deco saidThe fastest way is to buy it precooked, ready-to-eat, rotisserie style as sold in many US supermarkets now. Not sure the availability of that in Canada.

    It's a great bargain, and rotisserie's a healthy way to cook chicken that most of us can't do at home. With no cleanup, no worries about time-consuming cooking, and one chicken properly refrigerated afterwards can feed a guy for days, making it an incredibly inexpensive meal. They're often available prepared different ways, too, such as BBQ, lemon, and regular, giving you some variety.

    My partner loves to cook, and yet he still sometimes gets one for us, or even when friends are coming over suddenly. Then all he has to do is some quick veggies, maybe a salad, all very easy & foolproof. I mean, a whole cooked rotisserie chicken for LESS than restaurants around here charge for a single garden salad with some chicken strips on it ($6 USD on average). That's hard to beat.


    Yes you can get those here as wllicon_smile.gif