Cooking Temperature For Chicken

Cooking temperature for chicken – Cooking perfect pasta

Cooking Temperature For Chicken

    temperature

  • the somatic sensation of cold or heat
  • Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
  • The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
  • The degree of internal heat of a person’s body
  • A body temperature above the normal; fever
  • the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)

    cooking

  • (cook) prepare a hot meal; “My husband doesn’t cook”
  • The process of preparing food by heating it
  • The practice or skill of preparing food
  • the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
  • (cook) someone who cooks food
  • Food that has been prepared in a particular way

    chicken

  • Cowardly
  • easily frightened
  • a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
  • the flesh of a chicken used for food

cooking temperature for chicken

Hands on Gourmet Main Course: Chicken with squash gratin

Hands on Gourmet Main Course: Chicken with squash gratin
Pepper Chicken with Squash Gratin and Rice Pilaf

Serves 10 people

Ingredients

For the Chicken
3 pounds beef, top sirloin,
cut in 5 ounces pieces
? pound butter
Fresh ground pepper
2 tablespoons vegetable oil
salt

For the Sauce
? cup shallots, minced
? cup bourbon
? cup red wine
? cup glace de viande
1 tablespoon mustard
3 tablespoons cream
2 tablespoons butter
For the Squash Gratin
4 tablespoons olive oil
2 cup onion, diced
5 cloves garlic, minced
3 pounds summer
squash, diced
2 small red pepper, diced
4 tablespoons parsley
4 whole eggs
1 cup milk
2 cup cooked rice
2 teaspoon fresh thyme
1 cup Gruyere, grated
? cup Parmesan, grated
Salt and Pepper
For the Rice Pilaf
3 bay leaves
2 tablespoons olive oil
2 cloves garlic, minced
2 ? cups long-grain
white rice
1 cup carrot, small dice
1 cup english peas
2 teaspoon salt
? teaspoon black pepper
3 ? cups water or chicken
broth

Instructions

For the Summer Squash Gratin
Preheat the oven to 375 degrees. Grease a baking dish with olive oil and set aside. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper and some salt. Turn the heat up and cook for a few more minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat. In a bowl, beat together the eggs, salt, pepper and milk. Stir in the rice, thyme, sauteed squash mix and the cheeses and pour into the baking dish. Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm or at room temperature.

For the Rice Pilaf
In a pinch, if you are out of space, you can combine all ingredients in a rice cooker and turn on. Otherwise, cook bay leaves in oil in a 4 quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until translucent, about 30 seconds. Add rice, salt, carrots, peas and black pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water or broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.

For the Steak
Cut the meat into 10 equal portions. Work the butter with a paddle or wooden spoon to soften. Season the beef with salt. Spread one side of each steak with the softened butter. Coat the buttered side of the steaks with the cracked black pepper. (don’t go too crazy with the pepper). Heat the oil in a heavy skillet and sear the pepper side of the steaks. Flip over and cook to medium/rare. Remove from pan and keep in a warm place while you prepare the sauce.

For the Sauce
In a medium saute pan add the oil and the shallots and cook over medium heat, stirring with a wooden spoon. Cook for a few minutes and then carefully add the cognac. Flambe the cognac and cook for a minute, then add the red wine and cook until reduced by half. Add the glace de viande and cook until melted. Stir in the mustard and mix to dissolve. Stir in the cream. Scald, then remove from heat and whisk in the butter. Season with salt and pepper.

Special Equipment

Heavy skillet
2” baking dish or hotel pan
Cooling rack
Rice cooking pot with lid
Rice Cooker, optional

Beer Butt Chicken

Beer Butt Chicken
Allow chicken to "warm up" a bit at room temperature for 25 minutes; warming up allows the middle to thaw and prevents the chicken on the outside from becoming pink and over-cooked. This is the time to drink about half of your beer from the can. I use a light beer, like Tecate or Sapporo; don’t think about using craft beer- I’ve learned the hard way.

Gut, rinse and pat chicken dry with paper towels, then butter the skin. Season with Old Bay, thyme, black pepper, and garlic. Then drizzle with Tapatio and squeeze lemon. I like to put a lot of the flavors near the neck, as it drips down when cooking. Place your chicken rear over the beer can (there are metal devices to hold your can), and fold up wings. You can tie the legs, but I never do.

When done seasoning, put in a 375 degree oven for 15 minutes to crisp up the skin; then cook for about an hour and fifteen minutes more at 350 degrees. Adjust times for the weight of the chicken; this one was 6 lbs.