Make chicken tender??

Question

Hi if im making roast chicken or cooking chicken pieces they come out spot on, but when it comes to cooking chicken cut into cubes with rice(4example) it comes out realy dry chicken, do i have to cook slower or quicker? any tips??

Answer 1

Cook it quicker. Remember the white meat has less fat, and it will always be drier. Go for the boneless skinless thigh meat.

Answer 2

Try cooking chicken in a boil in bag in oven at 325 degrees at 15 to 20 minutes a pound.more if you like it over cooked like i do and don't for get to add the sliced up potatoes and add white wine even red wine and all your spices onions and garlic and concentrated brown gravy liquid in the triangular tall bottle that adds so much flavor it has a s***w off metal cap and a orange and black label over glass

"Gravy Master" you can also use a slow cooker but start on fast for the first hour if your home.  

Answer 3

Things You’ll Need:

Venison steak

Skillet with lid

Flour

Salt & Pepper

Shortening

Step1

Put several tablespoons shortening in skillet and heat on medium-high. Dredge venison steak in flour with salt and pepper mixed in. This steak can be from the haunch (upper part of the hind leg) – it’s nice if it has been tenderized (crisscrossed with cuts by the processor) but not necessary with this method.

Step2

Brown both sides to make a crispy crust, then turn heat down to slightly above low and put the lid on.

Step3

Simmer slowly for about an hour or less (check for tenderness with a fork). Turn it once during this time. Check to see if it is staying moist in the skillet (you don’t want it to boil, but you do want enough liquid in there to keep it from sticking, and to create steam for cooking and tenderizing). If you lose some of the crust due to this steaming, don’t worry about it, you’ll be using these crusty bits to make the gravy afterward.

Step4

The crust will have softened during this cooking. If you want it to be crisper, just take the lid off and let the surface dry out a bit. We don’t bother with that; we like it the texture it is. You don’t want to dry the meat out though, or it will be tough even after this method of cooking.

Step5

Remove to platter and keep warm while you are making the gravy (see my Tan Creamy Gravy article for the type gravy I make to go with this, over mashed potatoes – real comfort food!).  

Answer 4

If it is too dry, then you over cooked it. When frying chicken cubes, make sure the heat is high, and fry them until they are no longer pink (not fully cooked yet). That's when you add anything else (gravy, tomatoes, bbq sauce, etc...) and reduce the heat. Frying some chopped onions with the chicken can help too.

Answer 5

You have to cook it quickly.  The smaller the pieces, the better.

Answer 6

Not really a direct answer to your question... but I'll share a roast chicken cooking tip my Mum gave me, that's just too incredibly good not to share... never fails if you want nice crispy skin on the outside of a roast bird. Was courtesy of a an older Chinese lady she knows.

It's simple: boil the jug, and pour the boiling water all over the skin of the chicken before you roast it. The skin will shrink and tighten all over the outside of the chicken. Pat it dry, then roast as normal. It really does make a HUGE difference to the final result.