Need your Advice and cooking and cutting chicken?

Question

I am having a hard time cutting chicken. I don't know if the knife is too dull or what. Even when it is completely thawed, I have to saw at it to cut it.

Also, do I cook the chicken (boneless, skinless b*****s) on high, low, or medium heat on the stove?

What temp do I bake it in the oven?

I am not experienced in cooking, so most thorough answer gets best answer. Thanks!

No spam, please.

Answer 1

Go buy a knife sharpener, unless its the kind you arent supposed to sharpen like the kind that has teeth.  Before you cook your chicken b*****s put them into a plastic bag, gallon size, seal it up and pound it with your metal pounder, if you dont have one, get one.  Pound it till its thin. Add seasonings like salt, pepper, or whatever you like on it and cook on stove in a little oil or water or soup. Get it to the boiling point and then cut back on the heat to medium or even medium low.  Let cook about 10 min or until you see it turning white around the edges then turn over and cook another 5-10 min or so until there is no pink left in middle and juices run clear when poked.  Try only to poke it once or cut open to check it once.  Otherwise it loses too many of its juices and can turn out dry.

You can also bake in the oven at 375 with a sauce over it like a mustard sauce or soup uncovered for 25-30 min.

Answer 2

First, get a new knife, or sharpen the one you have. It's completely dull, and that's unsafe. It could slip and you could cut yourself (even if it is dull! haha)

Second, I usually cook mine on the stove on Medium-High heat for 10 minutes on each side (assuming they're completely thawed.) In the oven I cook it at 450 degrees for about 20 minutes.

Third, definitely cut AFTER you cook it. It will remain more moist that way.

Good luck! Hope I helped!

Answer 3

Cutting chicken is easy once you find the joints.  Pull the legs closer to the thigh back from the chicken & you should see where the joint is.  Using a sharp & heavy knife (no paring knife here) cut through the skin & meat, & then feel for the bone joint & split it apart.  Do the same for the wing.  The breast I just split right down the middle.  Keep trying because once you figure out about the joints, it will be easy work.

I like to brown my chicken in a pan on med high for 10-20 minutes & then may reduce heat & cover if they need more time to cook.  If cooking in the oven, I bake a whole chicken.  This is really easy - put the whole chicken in a baking dish.  Brush the skin with olive oil & season with whatever herbs you like (parsley, garlic powder, rosemary, thyme, lemon pepper, etc).  Bake uncovered for about 45-60 minutes at 350.  On the package there should be time & temp cooking directions.

How to tell if chicken is done?  Pierce the meat with a fork, juices should run clear.  Also touch test - touch meat with back of fork.  If meat feels squishy, it needs more time; if meat feels firm, it's done through.

Answer 4

When you get the chicken from the shop, ask the people behind the counter to help you to cut as you desire. Tell them what recipe you about to prepare, they might give you some useful pointers.

Remember, the people behind counter were your best bet.

Consult the cooking manual that came along with your oven. Different oven maker have different temperate as each of their design were different from each other.

I cut them first, it's much more easier to have even cook when you have the chicken pre-cut in about the same size and thickness. Time needed for seasoning greatly reduced and the cooking time too. Now you have spare some time for your family.

Answer 5

Definitely cut the chicken before you cook it.  If you are having problems cutting through the chicken, you are either using the wrong knife or a very dull one...either case is dangerous.  If you are limited with your knife selection you should probably go buy a set, even if it's a cheap set it will work fine.  You should never have to "saw" a chicken breast.

If you are going to cook it on the stove, use a medium setting.  A higher setting will cook the outside to quickly and will not leave the inside cook enough, and a lower setting will take too long to cook the chicken thereby drying it out too much.  

If you are going to bake it, use a setting of 350 degrees, it's ideal for chicken breast.  It should take no longer than 50 minutes - 1:15 depending on how large they are.

If you are going to pan fry it on the stove then bake it to finish it off, you can use the same settings just a shorter amount of time. Hope this helped.