"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 07-30-2005, 03:39 PM   #1
Assistant Cook
 
Join Date: Jul 2005
Location: Gulf Coast
Posts: 7
Do I HAVE to brown the chicken first?

Hi, All!

New here, not into domestic chores, really stupid in kitchen.

I have a recipe that says I have to brown the chicken first, then bake for 1.5 hours with a coconut milk sauce. Is it really necessary to go to all that trouble and mess to brown it first? Won't the oven be enough to cook it thoroughly?

Would love a quick answer - hoping to make this for tonight!

Thank you!

__________________

__________________
opus88 is offline   Reply With Quote
Old 07-30-2005, 04:19 PM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Sorry to say, but yes, you should brown it first. That will seal in the juices and leave you with something tender and flavourful rather than a rubbery piece of chicken.

Good luck! Hope it is tasty!
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 07-30-2005, 04:27 PM   #3
Assistant Cook
 
Join Date: Jul 2005
Location: Gulf Coast
Posts: 7
Yuck - that's what I was afraid of. Thank you for the reply!

Any suggestions on how to keep the mess to a minimum? When I brown the chicken, I have the worst mess to clean up all over the stove, counters and floor, and I constantly get burned by the popping grease, even with a splatter screen!
__________________
opus88 is offline   Reply With Quote
Old 07-30-2005, 04:30 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
The browning adds flavor. If you can brown it in an oven-safe pan then use that pan to cok the dish in the oven, there'll be less mess.

Also, start by drying off the breasts and try using less oil. Just enough to cover the bottom of the pan. That will minimize the popping and spattering. You could also cover the pan while browning.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-30-2005, 04:38 PM   #5
Senior Cook
 
Join Date: Mar 2004
Location: USA,Colorado
Posts: 358
Sounds like a) you could be using too much oil, b) your chicken is wet (especially a problem if you are using defrosted frozen chicken), and c) your heat may be up a bit too high.

You should be able to brown chicken nicely on a medium-high heat, and if you get yourself a pre-seasoned cast iron pan or dutch oven you won't need too much oil as the seasoning makes it non-stick. A cast iron pan will also allow you to finish the cooking in the oven without changing pans....and cast iron pans are dead cheap too :)

Paint.
__________________
British ex-pat living in Colorado, USA
Paint is offline   Reply With Quote
Old 07-30-2005, 04:45 PM   #6
Assistant Cook
 
Join Date: Jul 2005
Location: Gulf Coast
Posts: 7
Smile

Very helpful ideas. Big thanks to each of you!
__________________
opus88 is offline   Reply With Quote
Old 07-30-2005, 05:38 PM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
brown in a deep caserole (cast iron or some HEAVY metal so it stays hot) the high sides will keep splatter down. and you say the splatter screen is not much help...hmmm.

Yup the browning seals in flavor and tenderness and adds a lot of flavor.
__________________
Robo410 is offline   Reply With Quote
Old 07-30-2005, 06:15 PM   #8
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I think it all depends on the recipe. I prefer the taste I get from browning it, but some recipes I have do not call for it. If you want to post the recipe we can tell you for sure if it is needed. Chances are though, as the others have already said, it is probably necessary.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-31-2005, 10:38 AM   #9
Assistant Cook
 
Join Date: Jul 2005
Location: Gulf Coast
Posts: 7
Wow - everybody is so helpful! Wish I'd found this site long ago!

I did dry off the chicken, and it really helped with the splattering this time. Will definitely do that in the future! But then I left it in the oven too long after baking and it ended up dried out. Sigh . . . very typical for me to screw up anything I make. If only I could afford to hire a cook!

This is a very tasty recipe, but I am so restricted on foods I can have that I have to leave out or substitute most ingredients in most recipes.

Coconut Chicken with Basil
2 T peanut oil (I used coconut oil)
4 chicken thighs
4 chicken legs (I used 12 legs, no thighs)
2 large onions cut in 1/2 wedges (omitted)
4 garlic cloves, thin sliced (omitted)
3 jalapeno chile stem/slice (omitted)
1 T caraway seeds, ground (omitted)
1 T cinnamon, ground
29 oz. coconut milk
2 cups Thai basil leaves, lightly packed, chopped fresh (omitted)
2 cups Opal basil, chopped fresh (omitted)
salt & pepper to taste (omitted)

Preheat oven to 400. In large, nonstick skillet, heat oil over moderate heat. Add chicken in batches and brown on all sides. Remove with slotted spoon and place in baking dish large enough to accommodate the chicken and coconut milk in one layer.
Using the same skillet with oil and chicken fat remaining, cook onions, garlic, jalapenos, caraway and cinnamon over high heat for 5 minutes, stirring constantly. Remove from heat and add to chicken.
Pour coconut milk into hot skillet and stir, scraping the bottom to remove any browned particles. Add to onions and chicken and mix well.
Bake, uncovered, 1.5 hours. Remove from oven, add basil and mix gently. Season with salt & pepper; serve immediately.
(I skip the 2nd paragraph and just heat the coconut milk and cinnamon together, pour it over the top, bake and serve. It's still really good without all the extra ingredients.)
__________________
opus88 is offline   Reply With Quote
Old 07-31-2005, 10:52 AM   #10
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
The recipe sounds lovely, Opus88 -
If you're looking for new recipes that would be suitable for your food restrictions, just post a question such as "ISO Chicken recipes without _____ or _____"
As you can see, this forum is full of folks who love to help each other out.
(and we're pretty fun too!)

As for the dried out chicken, we've all been there!

Welcome to our family, opus!
__________________

__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.