How to cook broiler chicken
1. Wash the chicken, pluck out the remaining feathers if necessary.
2. Place the chicken in a saucepan, whole or divided into parts (wings, legs, thighs, etc.).
3. Pour water over the chicken - as much as you need to boil the broth. Or, if cooking is needed to cook meat, limit yourself to enough water so that it covers the chicken with a small margin (a couple of centimeters).
4. Put the pan on the fire, add salt, peppercorns, lavrushka, onions and carrots.
5. Bring the broth to a boil over high heat, then reduce the heat to a quiet boil and monitor the foam for 5 minutes, removing it.
6. Cook the chicken for 25-55 minutes.
The lid must be closed when cooking.
How to cook a broiler chicken in a multicooker
1. Put the chicken in a multicooker saucepan, add water, salt and spices.
2. Bring to a boil, remove the foam.
3. Close the multicooker with a lid, set to the "Quenching" mode, cook for 1 hour.
Fusofacts
In stores, they mainly sell broiler chickens - special chickens that gain weight 2.5-3 kilograms in a few weeks (carcasses of them are 1.5-2.5 kg). It is almost impossible for an inhabitant to distinguish a chicken carcass that ran across the lawns and ate natural products from factory poultry. Suffice it to say that it is recommended that you go directly to the poultry holder to buy a village bird. Gherkin chickens are the smallest, weighing up to 350 grams.Sometimes chickens are fed exclusively with fodder corn. That is why the skin of chickens can be yellow.
The difference between boiled chicken and boiled chicken meat is only in less fat. Chickens are less nutritious, their meat is more tender.