鸡肉沙拉用橄榄油和草药

下面我给指令如何在餐馆我学会了煮一只鸡,这是我现在总是水煮鸡:地方鸡锅;封面用冷水;部分盖锅,烧开;关闭热;让鸡完成烹饪,它完全冷却的液体。这需要几个小时。如果你这个方法,你必须让鸡冷却之前完全在液体中去除,否则不会煮。晚上我喜欢这样做,我把整个冰箱里冷却罐(这总是一个挑战找到空间),然后把鸡骨头。当然,你可以这样做早上的第一件事。同样,如果你赶时间,只是煮你的鸡,直到它完成。 What I love about the bring-the-water-to-a-boil-and-shut-it-off method is that the chicken never over cooks — it is plump and moist and juicy. I should note that when you begin pulling the chicken from the bone, the meat might look pink, which will make you think it is not cooked, but it is — the red spots/blood vessels (this is a guess?) sometimes spread into the meat giving it a pinkish hue. If you are nervous, just plunge the pulled meat into a pot of boiling water for a second and drain it, but I can almost assure you your chicken will be cooked if you allow it to cool completely in its cooking liquid.