Cooking raw chicken properly is important to ensure it is safe to eat and flavorful. Here’s a general guide for cooking raw chicken in several common methods:

1. Pan-Frying (Stovetop):

Ingredients:

• Chicken breasts, thighs, or tenders
• Salt and pepper (or preferred seasoning)
• Olive oil or butter

Steps:

1. Prep the chicken: Pat the chicken dry with paper towels to remove excess moisture. Season with salt, pepper, and other spices as desired.
2. Heat the pan: Add 1-2 tablespoons of olive oil or butter to a skillet and heat over medium-high heat.
3. Cook the chicken: Place the chicken in the pan once it’s hot. Don’t overcrowd the pan; cook in batches if needed. Cook the chicken for 5-7 minutes per side (depending on thickness) until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
4. Rest the chicken: Let the chicken rest for a few minutes before serving to allow juices to redistribute.

2. Baking (Oven):

Ingredients:

• Chicken breasts, thighs, or whole chicken
• Salt, pepper, garlic powder, onion powder, herbs (rosemary, thyme, etc.)
• Olive oil

Steps:

1. Preheat the oven: Preheat the oven to 375°F (190°C) for boneless cuts or 400°F (200°C) for bone-in pieces.
2. Prep the chicken: Pat the chicken dry, then season with salt, pepper, and any desired herbs or spices. You can drizzle with olive oil or rub the chicken with butter for extra flavor.
3. Bake the chicken: Place the chicken on a baking sheet or in a roasting pan. For boneless chicken breasts, bake for 20-30 minutes, and for bone-in pieces, bake for 35-45 minutes. A whole chicken may take 1 to 1.5 hours, depending on size. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
4. Rest the chicken: Allow the chicken to rest for 5-10 minutes before cutting into it.

3. Grilling:

Ingredients:

• Chicken breasts, thighs, or skewers
• Salt, pepper, and marinade or rub of choice

Steps:

1. Prep the grill: Preheat the grill to medium-high heat (around 400°F or 200°C).
2. Prep the chicken: Season the chicken with salt, pepper, and a marinade or rub, if desired. Let it marinate for at least 30 minutes if using marinade.
3. Grill the chicken: Place the chicken on the grill. Grill boneless chicken breasts for about 6-7 minutes per side, and bone-in pieces for about 8-10 minutes per side. Use a meat thermometer to ensure it reaches 165°F (74°C).
4. Rest the chicken: Let the chicken rest for a few minutes after grilling.

4. Boiling (For Shredded Chicken or Soup):

Ingredients:

• Chicken breasts, thighs, or whole chicken
• Salt, pepper, garlic, onion, herbs, and any other seasonings

Steps:

1. Prepare the pot: Place the chicken in a large pot and cover it with water. Add salt, pepper, and any herbs or vegetables you want to use for flavor.
2. Boil the chicken: Bring the water to a boil over high heat, then reduce the heat to low and let it simmer for 20-30 minutes (for breasts) or 40-60 minutes (for a whole chicken). The chicken is done when it reaches an internal temperature of 165°F (74°C).
3. Shred the chicken: If you’re shredding the chicken, remove it from the pot and use two forks to pull it apart.

5. Slow Cooking (Crockpot):

Ingredients:

• Chicken breasts or thighs
• Salt, pepper, herbs, and seasonings of your choice
• Optional: Broth, vegetables, or sauce

Steps:

1. Prep the slow cooker: Place the chicken in the slow cooker. Season with salt, pepper, and your choice of herbs and spices. Add broth or a sauce (such as BBQ sauce or tomato sauce) if desired.
2. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken reaches 165°F (74°C).
3. Shred or serve: Once cooked, you can shred the chicken or serve it as whole pieces.

Tips:

• Always check the internal temperature of the chicken using a meat thermometer. Chicken should always reach 165°F (74°C) to be safe.
• When cooking bone-in chicken, the bones can conduct heat, so it may take longer to cook than boneless pieces.
• Let the chicken rest after cooking to keep it juicy and tender.

Enjoy your perfectly cooked chicken!

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