How to Cook Chicken by Michel A. Josef

Author:Michel A. Josef [Josef, Michel A.]
Language: eng
Format: epub
ISBN: 9781329711884
Publisher: Lulu.com
Published: 2015-11-23T23:00:00+00:00

Braised and Baked Chicken

Braising is another moist-heat method for cooking less tender chicken. The main difference between braising and stewing is the quantity of water used. For braising, the moist heat may come from covering the pan tightly and cooking the chicken in its own juices, or by adding a very small amount of water. Another difference is that cut-up chicken for stewing may be browned before adding the water and seasonings.

Braised chicken has many variations depending on the seasonings, the liquid used for cooking, and on the chicken and foods cooked or served with it. Oven-braised chicken is sometimes called baked, casseroled, or potted chicken.

For variety and because of its popularity, the braising method is often used for cooking tender chickens—broilers, fryers, and roasters.

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