Get olive oil. Get measuring spoon. Get pan. Get chicken. Get tongs ...
BROWNING CHICKEN
Here’s how to brown bone-in or boneless and skin on or skinless chicken pieces (breasts, legs, etc.) on the stove top. ______1.
______2.
Get olive oil. Get measuring spoon. Get pan. Get chicken. Get tongs. Get splatter screen.
Measure 2 to 5 tablespoons olive oil.
______3.
Put olive oil into pan.
______4.
Put pan on to stove.
______5.
Turn on stove to medium.
______6.
Careful! After
______7.
______8.
1 minute – put chicken into pan.
Put splatter screen on to pan. Careful!
After 3 to 5 minutes – turn stove to low.
______9.
Careful!
Take off splatter screen.
______10. Careful!
Turn chicken.
______11. Careful!
Put splatter screen on to pan.
______12.
Turn stove to medium.
______13.
______14.
After 3 to 5 minutes – turn off stove.
Wait a few minutes.
Take off splatter screen. Go on with recipe.
______15. Careful!
icon here
BROWNING CHICKEN
Here’s how to brown bone-in or boneless and skin on or skinless chicken pieces (breasts, legs, etc.) on the stove top. Only use as an ingredient in another dish that requires further cooking. It’s good to know these particulars: Use chicken that is either fresh or defrosted for this recipe. This recipe is only for browning chicken pieces for use in another recipe that requires further cooking. At the end of this recipe, the chicken is not ready to eat (and is not safe to eat). This recipe assumes that a pan with a heat resistant handle(s)* is used. More information is available in the Basic Start, Cupboards section – Nonstick Pots and Pans with Heat Resistant Handles. Learn more about using tongs* to turn foods during cooking in the Basic Start, Cupboards section – Tongs and the Basic Start, How To’s section – Tongs. There’s more information about using a splatter screen* in the Basic Start, Cupboards section – Splatter Screen. ______1.
Get olive oil. Get measuring spoons. Get pan. Get chicken. Get tongs. Get splatter screen. Get a bottle of olive oil (use the light olive oil!), a clean set of measuring spoons, a clean pan, the chicken pieces you are browning, a clean set of tongs, and a clean splatter screen. Please note: I suggest using olive oil instead of olive oil cooking spray because this ensures better and more even browning.
______2.
Measure 2 to 5 tablespoons olive oil. Using the measuring spoons, measure two to five tablespoons of olive oil. You need enough oil to completely and generously cover the bottom of the pan. Depending on the size of the pan and how much chicken you are browning, you will need two to five tablespoons of olive oil.
icon here
______3.
Put olive oil into pan. Put the olive oil from the measuring spoons into the pan and make sure the bottom of the pan is well covered.
______4.
Put pan on to stove. Put the pan on to a stove burner.
______5.
Turn on stove to medium. Turn on the stove burner to a medium heat.
______6.
Careful! After 1 minute – put chicken into pan. After the pan and oil have heated for about one minute on the stove, use the tongs to put the chicken pieces, side by side, into the pan.
______7.
Careful! Put splatter screen on to pan. Put the splatter screen on to the pan so that it fits completely over the pan. Browning chicken often causes grease splatters.
______8.
After 3 to 5 minutes – turn stove to low. After three to five minutes of browning, turn down the stove burner to a low heat. After the chicken has cooked for about three to five minutes, the chicken is probably ready to be turned over for browning on the other side. Turning down the heat reduces oil splattering (important because of the next few steps in the recipe).
______9.
Careful! Take off splatter screen. Take the splatter screen off of the pan and put it onto a safe surface.
______10. Careful! Turn chicken. Using the tongs, turn the chicken over for browning on the other side. If the chicken is not brown enough, you can continue browning this first side until you are satisfied and before you turn the chicken over. ______11. Careful! Put splatter screen on to pan. Put the splatter screen on to the pan so that it fits completely over the pan.
icon here
______12. Turn stove to medium. Turn up the stove burner to a medium heat. ______13. After 3 to 5 minutes – turn off stove. After three to five minutes of browning, turn off the stove burner. After the chicken has cooked for about three to five minutes on the second side, the chicken is probably ready for the next step in your recipe. If the chicken is not brown enough, you can continue browning this second side until you are satisfied and before you turn off the stove burner. ______14. Wait a few minutes. After the chicken is browned and the stove burner is off, wait for a few minutes to go on to step 14. As the pan gets cooler, there will be less oil splattering. ______15. Careful! Take off splatter screen. Go on with recipe. Take the splatter screen off of the pan and put it onto a safe surface. Your recipe will either continue in this pan on the stove top, or you will use the chicken pieces in another pan. Use the tongs to carefully remove the chicken breasts from the pan. Remember that there might be some oil drippings from the browned chicken pieces.
Here’s how to brown bone-in or boneless and skin on or skinless chicken pieces (breasts, legs, etc.) on the stove top. ______1.
______2.
Get olive oil. Get measuring spoon. Get pan. Get chicken. Get tongs. Get splatter screen.
Measure 2 to 5 tablespoons olive oil.
______3.
Put olive oil into pan.
______4.
Put pan on to stove.
______5.
Turn on stove to medium.
______6.
Careful! After
______7.
______8.
1 minute – put chicken into pan.
Put splatter screen on to pan. Careful!
After 3 to 5 minutes – turn stove to low.
______9.
Careful!
Take off splatter screen.
______10. Careful!
Turn chicken.
______11. Careful!
Put splatter screen on to pan.
______12.
Turn stove to medium.
______13.
______14.
After 3 to 5 minutes – turn off stove.
Wait a few minutes.
Take off splatter screen. Go on with recipe.
______15. Careful!
icon here
BROWNING CHICKEN
Here’s how to brown bone-in or boneless and skin on or skinless chicken pieces (breasts, legs, etc.) on the stove top. Only use as an ingredient in another dish that requires further cooking. It’s good to know these particulars: Use chicken that is either fresh or defrosted for this recipe. This recipe is only for browning chicken pieces for use in another recipe that requires further cooking. At the end of this recipe, the chicken is not ready to eat (and is not safe to eat). This recipe assumes that a pan with a heat resistant handle(s)* is used. More information is available in the Basic Start, Cupboards section – Nonstick Pots and Pans with Heat Resistant Handles. Learn more about using tongs* to turn foods during cooking in the Basic Start, Cupboards section – Tongs and the Basic Start, How To’s section – Tongs. There’s more information about using a splatter screen* in the Basic Start, Cupboards section – Splatter Screen. ______1.
Get olive oil. Get measuring spoons. Get pan. Get chicken. Get tongs. Get splatter screen. Get a bottle of olive oil (use the light olive oil!), a clean set of measuring spoons, a clean pan, the chicken pieces you are browning, a clean set of tongs, and a clean splatter screen. Please note: I suggest using olive oil instead of olive oil cooking spray because this ensures better and more even browning.
______2.
Measure 2 to 5 tablespoons olive oil. Using the measuring spoons, measure two to five tablespoons of olive oil. You need enough oil to completely and generously cover the bottom of the pan. Depending on the size of the pan and how much chicken you are browning, you will need two to five tablespoons of olive oil.
icon here
______3.
Put olive oil into pan. Put the olive oil from the measuring spoons into the pan and make sure the bottom of the pan is well covered.
______4.
Put pan on to stove. Put the pan on to a stove burner.
______5.
Turn on stove to medium. Turn on the stove burner to a medium heat.
______6.
Careful! After 1 minute – put chicken into pan. After the pan and oil have heated for about one minute on the stove, use the tongs to put the chicken pieces, side by side, into the pan.
______7.
Careful! Put splatter screen on to pan. Put the splatter screen on to the pan so that it fits completely over the pan. Browning chicken often causes grease splatters.
______8.
After 3 to 5 minutes – turn stove to low. After three to five minutes of browning, turn down the stove burner to a low heat. After the chicken has cooked for about three to five minutes, the chicken is probably ready to be turned over for browning on the other side. Turning down the heat reduces oil splattering (important because of the next few steps in the recipe).
______9.
Careful! Take off splatter screen. Take the splatter screen off of the pan and put it onto a safe surface.
______10. Careful! Turn chicken. Using the tongs, turn the chicken over for browning on the other side. If the chicken is not brown enough, you can continue browning this first side until you are satisfied and before you turn the chicken over. ______11. Careful! Put splatter screen on to pan. Put the splatter screen on to the pan so that it fits completely over the pan.
icon here
______12. Turn stove to medium. Turn up the stove burner to a medium heat. ______13. After 3 to 5 minutes – turn off stove. After three to five minutes of browning, turn off the stove burner. After the chicken has cooked for about three to five minutes on the second side, the chicken is probably ready for the next step in your recipe. If the chicken is not brown enough, you can continue browning this second side until you are satisfied and before you turn off the stove burner. ______14. Wait a few minutes. After the chicken is browned and the stove burner is off, wait for a few minutes to go on to step 14. As the pan gets cooler, there will be less oil splattering. ______15. Careful! Take off splatter screen. Go on with recipe. Take the splatter screen off of the pan and put it onto a safe surface. Your recipe will either continue in this pan on the stove top, or you will use the chicken pieces in another pan. Use the tongs to carefully remove the chicken breasts from the pan. Remember that there might be some oil drippings from the browned chicken pieces.
