Do not try to find this recipe in old cookbooks. It is possible to cook chicken breast in milk without cooking only from broiler poultry, and the history of this breed of chickens has only a few decades. In the old days, chicken was stiff and required long cooking. Currently, any supermarket has refrigerators in which piles of pallets with paired or quick-frozen fillets lie. Such a semi-finished product can be safely used in any dish that does not require long-term heat treatment at a very high temperature. Shop meat is always tested and does not contain harmful parasites or microorganisms that can cause illness or poisoning.
Distinctive features of chicken without cooking
Chicken breast in milk without boiling is a tender and juicy diet dish. It is recommended to include in diets with weight loss. Even a fairly large chicken breast in milk without cooking, the calorie content is very low - only 87 kcal per 100 g of prepared meat. The thing is that no fat is used in the cooking process. Chicken languishes in milk with spices. It can be given to children. The meat has a delicate taste and juicy texture. It’s no secret that broiler chicken is often a bit dry. Very few people like it. Ordinary, non-broiler, chickens and breast and meat from legs are almost the same in taste and quality, but they need to be cooked for a very long time. Next, we will tell you how to cook chicken breast in milk without boiling. Recipes with photos will demonstrate the whole technology in steps. The convenience of this dish has long been appreciated by both professional chefs and ordinary lovers of tasty and proper nutrition.
Secrets of modern technology
Chicken fillet in milk is cooked for a long time. Since it should be thoroughly steamed in a hot liquid, we suggest using a crock-pot. The process of cooking in the "Stewing" mode resembles languor like a Russian stove, and our task is precisely to get a tender and soft chicken breast in milk without cooking. The slow cooker is an ideal modern analogue of ancient technology. This miracle pan is designed so that the cooking time in it is significantly reduced. The essence of this recommendation is that the meat is steamed in hot milk for several hours. During this time, it is disinfected, softened and saturated with the aromas chosen by the cook. Chicken breast in milk without cooking (reviews confirm this) is soft and aromatic. Baked milk and oriental seasonings are combined wonderfully, and cooking options in different types of dishes allow you to feast on our delicacy at any convenient time: if you put the chicken at night, it will be ready in the morning, and if in the morning, in the evening, without much trouble, Your table will be fresh and hot dinner.
Variety of options
Chicken breast in milk without boiling can be prepared in several ways. Depending on the selected spices, the dish will resemble the cuisine of India, France or Russia.
Try to cook chicken breast in milk without boiling. The step-by-step photo recipe presented in our article will help even an inexperienced chef to cope with this matter.
One of the main conditions for success is the right cookware. As we have said, it would ideally have turned out in a Russian stove, but in modern realities this is impossible. No problem. A stone stove can be replaced by a crock-pot, a thermos with a wide neck or an ordinary thick-walled pan with a lid wrapped in a blanket and put in a warm place, for example, to the battery.
Whole fillet or small pieces?
Chicken fillet can be cooked whole or cut into small pieces. This is important if you plan to use the finished fillet in another dish - as a sliced sandwich, for pizza, pie, aspic, mousse, soup or pate.
Chicken cut into pieces will cook faster. Aged in a hot environment for several hours, it will become so soft that it can be wiped through a sieve. Get a paste with a pronounced creamy taste. Plastered with hot toast, it will be a wonderful breakfast that will give strength for the whole working day.
Spice
An important role in our dish is given to spices. We want to draw special attention to this.
The easiest way to get a ready-made set of spices for chicken. They are sold at every grocery store. Often they contain salt. This makes cooking even easier. Gourmets who love experimentation, we want to offer our advice.
The once notorious author of the famous "Book about tasty and healthy food," William Oktyabrinovich Pokhlebkin argued that chicken is combined only with salt and pepper. No other additives, even ordinary bay leaves, are allowed. We will not judge him too harshly - we must not forget that in his time broiler chickens were not yet bred, and the Russian inhabitants did not know the variety of oriental spices and herbs of the Mediterranean.
Currently, we have the opportunity to travel around the world and get acquainted with the cuisine of different nations. Chicken is eaten everywhere, but seasoned in very different ways. In India, it cannot be represented without saffron or turmeric, in Turkey without mint, and in France, nutmeg is always added to milk sauces. Russian cuisine very quickly absorbed the best culinary traditions of foreign countries.
Now real oriental spices are abundantly presented in all major food markets and in specialized stores. Everyone can make a bouquet of aromas to their taste.
Inexperienced culinary experimenters, we advise you not to be afraid of anything and season the chicken with any of the peppers, including sweet, as well as dry basil, marjoram, rosemary, thyme, ginger, caraway seeds, mustard, coriander, oregano, cardamom, fenugreek and others, as well as the nutmeg, mint, saffron, turmeric and bay leaf mentioned above. We do not recommend only garlic and fresh herbs, since prolonged heat treatment adversely affects their taste, often distorting them in an unfavorable direction. If there is such a need, garlic and fresh herbs are best added to the already prepared fillet. The main recommendation when flavoring a dish with spice (if in doubt is how good it will feel in a dish) - put it in a very small amount, literally on the tip of a knife.
Next, we offer a more detailed description of the three methods for preparing chicken breast in milk without boiling. Recipes step by step with a photo will show that the dish really cooks very easily.
Indian option
For it, you need to take fresh fillet, milk of the highest fat content, salt and seasonings - hot pepper, turmeric and saffron.
- Step 1. Grind the spices into powder.
- Step 2. Rinse the chicken and dry it slightly on a towel.
- Step 3. Salt and season the fillet in spices.
- Step 4. Boil the milk.
- Step 5. Put the pieces of fillet in a slow cooker and pour boiling milk. It should cover the chicken with two fingers. Turn on the languishing mode, close the lid and stand for 6-8 hours.
After the set time, the chicken will be ready. It will turn out very tasty meat in baked milk. It can be eaten both hot and cold. It is most convenient to cut the fillet into plates, arrange it on plates and garnish with rice with fresh vegetables and herbs.
French option
- Step 1. Cut the fillet into slices the size of a chestnut.
- Step 2. Prepare the seasoning mixture: grate nutmeg, add rosemary, hot pepper, oregano, marjoram and salt. Mix seasoning with chicken.
- Step 3. Boil the milk.
- Step 4. Fold the pieces of meat in a thermos and pour boiling milk. Leave for 5-6 hours, you can keep longer.
This method is very convenient in that the chicken prepared in the morning will become the basis for dinner. During the day, in the evening, it will be steamed properly, soaked in spices and will remain hot. It is enough to cook pasta or potatoes as a side dish for it.
Russian variant
The Russian version of chicken breast in milk without boiling differs from the previous ones in that the chicken fillet, whole or cut into pieces, is placed in a thick-walled pan, wrapped in a blanket and put in a warm place for the night. By morning, the dish will be ready for use. Cut into slices, laid on bread and sprinkled with cheese and chopped greens, dill, parsley, cilantro or celery, it will energize and give you a feeling of fullness for the whole day.
As flavors, in addition to salt and pepper, it is good to add your favorite herbs of the Mediterranean or Indian cuisine, nutmeg, as well as a leaf of mint. In a small amount, it is not felt in the dish, but gives it a note of freshness.
Chicken fillet without cooking should not be stored for too long. It is recommended to eat on the day of preparation.