Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Bargain_Rzl

I'll put mine in the wash next time I do a load of "non white delicates".

I actually got two of the candy-stripe design, because in my local Tesco they had them with either horizontal or vertical stripes, so I got one of each...

Pink.

Bargain_Rzl wrote: »

I'll put mine in the wash next time I do a load of "non white delicates".

I actually got two of the candy-stripe design, because in my local Tesco they had them with either horizontal or vertical stripes, so I got one of each...

Yep, you are like me! I bought both the candystripe bags but it was the vertical one (my favourite) that got covered in dirt from the road cleaner.

Pink

samuela66

Hello,

My friend and I have just been discussing ways to cook chicken, and we are sure you boil it (we think) can anyone help me with this, its for a healthy option.

many thanks

Sam:D

Savvy_Sue

samuela66 wrote: »

My friend and I have just been discussing ways to cook chicken, and we are sure you boil it (we think) can anyone help me with this, its for a healthy option.

You CAN boil a chicken but it's not usually the first method which springs to mind ... partly depends what state the chicken is in, and what you want to do with it afterwards? Oh, and what equipment you have.

If it's a whole chicken, then roasting it is good: sprinkle with 'erbs and lemon juice, cover with foil, cook at 180 deg for 20 minutes per lb plus 20 minutes. For 'healthy' you have to take the skin off which is a shame 'cos that's my favourite bit, but if you drain the liquid off you can separate the fat from the top and use the bottom bit.

Or you can casserole a whole chicken: put in a large oven proof pot with water, tin of tomatoes, veg like carrots, definitely an onion, 'erbs, and cook in oven. Will take longer than above, a bit quicker if your pot can be put on hob first and brought to the boil. Any fat will rise to the top, a bit fiddly to skim off maybe.

Chicken portions can be roasted, won't take much more than half an hour because each piece is so small. Or you can casserole as above. Or you CAN grill but that's a bit fiddly IMO. Because it's important to get the chicken cooked all the way through.

Or you can just boil. Peg Bracken's "I still hate to cook" says you can put frozen drumsticks into boiling water for 20 minutes and they're cooked at the end. They will be a bit tasteless if you don't then season well and add interesting bits. Good if you're a bit stuck: I wouldn't try it with bigger portions!

Skint_Catt

If its in bits you can grill it. My mum went through a stage of boiling meats and chickens and they come out a funny texture and not so nice IMO.

C xx

samuela66

Savvy_Sue wrote: »

You CAN boil a chicken but it's not usually the first method which springs to mind ... partly depends what state the chicken is in, and what you want to do with it afterwards? Oh, and what equipment you have.

If it's a whole chicken, then roasting it is good: sprinkle with 'erbs and lemon juice, cover with foil, cook at 180 deg for 20 minutes per lb plus 20 minutes. For 'healthy' you have to take the skin off which is a shame 'cos that's my favourite bit, but if you drain the liquid off you can separate the fat from the top and use the bottom bit.

Or you can casserole a whole chicken: put in a large oven proof pot with water, tin of tomatoes, veg like carrots, definitely an onion, 'erbs, and cook in oven. Will take longer than above, a bit quicker if your pot can be put on hob first and brought to the boil. Any fat will rise to the top, a bit fiddly to skim off maybe.

Chicken portions can be roasted, won't take much more than half an hour because each piece is so small. Or you can casserole as above. Or you CAN grill but that's a bit fiddly IMO. Because it's important to get the chicken cooked all the way through.

Or you can just boil. Peg Bracken's "I still hate to cook" says you can put frozen drumsticks into boiling water for 20 minutes and they're cooked at the end. They will be a bit tasteless if you don't then season well and add interesting bits. Good if you're a bit stuck: I wouldn't try it with bigger portions!

thanks for that its just that when you have it out sometimes its really succulent and we didnt think we'd get that from grilling, can you steam it????

Savvy_Sue

samuela66 wrote: »

thanks for that its just that when you have it out sometimes its really succulent and we didnt think we'd get that from grilling, can you steam it????

I've never heard of steaming chicken as such: it would take a VERY long time, I think. However when I slow cook a chicken casserole I put the meat on top and just push it down into the juice a bit rather than drowning it, IYSWIM.

The way to keep it succulent is not to let the juice escape while it's cooking. So having it covered is good, and having lots of moisture around is good, so that's why roasting and casseroling are good. With roasting the juices come off, steam hits the foil, falls back down around the chicken, and so on.

mollymunchkin

You can also poach chicken by wrapping in clingfilm into a sausage shape and dropping into water and cook in there. You could add some herbs for flavour to add some interest.

Olliebeak

I'd like to ask something about the updating of threads on the board, please - so maybe one of the Board Guides can help me.

I know that when I've read a thread, the colour changes from dark blue to pale blue. But, very often when I come on, it's already pale blue when I haven't even read the thread.

Is this some kind of automatic updating? Is there something that I can adjust in my personal settings to stop it from happening?

Drives me mad when I'm looking in a morning for a thread that I was reading the previous day.

Thank you .

queen_of_string

You can steam chicken sam, I sometimes steam boneless breasts, never tried a piece with a bone in, but it tends to be a very bland taste and then needs a tasty sauce, which kind of ruins the healthy bit.