Chicken breast in milk without cooking: recipe, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Don't try to find this recipe in old cookbooks. Cooking chicken breast in milk without boiling is possible only from broiler poultry, and the history of this breed of chickens has only a few decades. In the old days, chicken meat was tough and required a long time to cook. Nowadays, every supermarket has refrigerators, in which there are piles of pallets with steamed or quick-frozen fillets. 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. Store-bought meat is always tested and free of harmful parasites or microorganisms that can cause disease or poisoning.

Distinctive features of chicken fillet without cooking

Chicken breast in milk without boiling is a tender and juicy diet dish. It is recommended to include it in weight loss diets. Even a fairly large chicken breast in milk without cooking has a very low calorie content - only 87 kcal per 100 g of finished meat. The thing is that no fat is used in the cooking process. Henstewed in milk with spices. It can be given to children. The meat has a delicate taste and juicy texture. It is no secret that broiler chicken fillets often turn out to be rather dry. Few people like it. In ordinary, non-broiler chickens, both breast and leg meat 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 all the technology step by step. The convenience of this dish has long been appreciated by both professional chefs and ordinary lovers of tasty and he althy food.

Secrets of modern technology

Chicken fillet in milk takes a long time to cook. Since it must be thoroughly steamed in a hot liquid, we suggest using a multi-cooker pan. The process of cooking in the “Stew” mode resembles languishing like a Russian stove, and our task is precisely to get tender and soft chicken breast in milk without cooking. The slow cooker is the perfect modern analogue of the old technology. This miracle pot is designed in such a way 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 chef. Chicken breast in milk without cooking (reviews confirm this) is soft and fragrant. Baked milk and oriental spices combine incomparably, and cooking options in different types of dishes allowfeast on our delicacy at any convenient time: if you leave the chicken for the night, then it will be ready in the morning, and if in the morning, then in the evening, without much hassle, a fresh and hot dinner will be on your table.

Variety of options

Chicken breast in milk without boiling can be prepared in several ways. Depending on the spices chosen, the dish will resemble the cuisine of India, France or Russia.

Try cooking chicken breast in milk without boiling. The step-by-step photo recipe presented in our article will help even an inexperienced cook to cope with this matter.

One of the main conditions for success is the right dishes. As we have already said, it would ideally turn out in a Russian stove, but in modern realities this is impossible. No problem. A multi-cooker pan, a wide-mouth thermos, or an ordinary thick-walled pot with a lid, wrapped in a blanket and placed in a warm place, for example, near a radiator, may well replace a stone oven.

Whole fillets 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 cut for a 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 wipedthrough a sieve. You will get a pate with a pronounced creamy taste. Spread on hot toast, it will be a great breakfast that will give you energy for the whole working day.

Spices

Spices play an important role in our dish. We want to focus on this in particular.

The easiest way is to get a ready-made set of chicken spices. They are sold in every grocery store. They often contain s alt. This makes cooking even easier. For gourmets who love experiments, we want to offer our advice.

The once well-known author of the famous "Book of Tasty and He althy Food", William Oktyabrinovich Pokhlebkin, argued that chicken meat is combined only with s alt and pepper. No other additives, even the usual bay leaf, are allowed. Let's not judge him too harshly - we must not forget that in his time broiler chickens had not yet been bred, and the variety of oriental spices and herbs of the Mediterranean was not known to Russian residents.

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 very differently. In India, it is not 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 available in abundance in all major food markets and speci alty stores. Everyone who wantscan compose a bouquet of fragrances to your liking.

Inexperienced experimenters in the field of cooking, we advise you not to be afraid of anything and season the chicken with any of the peppers, including sweet ones, as well as dry basil, marjoram, rosemary, thyme, ginger, cumin, 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, as long-term heat treatment adversely affects their taste, often distorting them in an unfavorable direction. Garlic and fresh herbs, if necessary, it is better to add to the already prepared fillet. The main recommendation when flavoring a dish with spice (if in doubt how good it will feel in a dish) is to put it in a very small amount, literally on the tip of a knife.

Next, we offer a more detailed description of three ways to cook chicken breast in milk without boiling. Step by step recipes with photos will show that the dish is really easy to prepare.

Indian version

For it you need to take a fresh fillet, milk of the highest fat content, s alt and seasonings - hot pepper, turmeric and saffron.

• Step 1. Powder the spices.
• Step 2. Rinse the chicken and lightly dry it on a towel.
• Step 3. S alt and bread the fillets in spices.
• Step 4. Boil the milk.
• Step 5. Put the fillet pieces in a slow cooker and pour boiling milk over. It shouldcover the chicken with two fingers. Turn on the languishing mode, close the lid and hold 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 on plates and garnish with rice with fresh vegetables and herbs.

French version

• Step 1. Cut the fillet into pieces the size of a chestnut.
• Step 2. Prepare the seasoning mixture: grate the nutmeg, add the rosemary, hot pepper, oregano, marjoram and s alt. Mix seasonings with chicken.
• Step 3. Boil milk.
• Step 4. Put the pieces of meat in a thermos and pour boiling milk. Leave on for 5-6 hours, you can keep longer.

This method is very convenient because the chicken prepared in the morning will become the basis for dinner. During the day, by the evening, it will be steamed properly, saturated with spices and remain hot. It is enough just to cook pasta or potatoes as a side dish.

Russian version

The Russian version of chicken breast in milk without boiling differs from the previous ones in that chicken fillet, whole or cut into pieces, is placed in a thick-walled pan, wrapped in a blanket and placed in a warm place for the night. By morning, the dish will be ready to eat. Sliced, laid on bread and sprinkled with chopped cheesewith dill, parsley, cilantro or celery, it will energize and give a feeling of satiety for the whole day.

As a flavor additive, in addition to s alt and pepper, it is good to add your favorite herbs of Mediterranean or Indian cuisine, nutmeg, and mint leaves. 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 it on the day of preparation.