Why is the Chicken too hard in the outside but soggy in the inside?
I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and soggy in the inside.
Any insight on making my chicken consistent from outside to inside?
Best Answer
When poaching chicken (whether in soup or in some other liquid), you need to be careful not to cook the chicken too long. Overcooked boiled chicken will be flavorless and have a bad texture.
For chicken breasts, if they're whole, don't cook the breasts for more than 10 to 15 minutes at a simmer, although you can leave the meat in the liquid for another 15 minutes so long as the heat is turned off. Here are some recipes for poached chicken.
On the other hand, if you're trying to make chicken soup, you're going to want to cook the chicken much longer, but that meat will be fairly inedible. By simmering chicken on the bone for an hour or two, you'll get a nice flavorful stock, but you'll overcook the meat.
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Why is my chicken wet inside?
You're not completely drying chicken off before you cook it If the chicken is not dry, it will release more moisture while cooking." If any moisture in the chicken seeps out into the pan, the chicken will steam.Why does my chicken cook on the outside but not inside?
1. The heat is too high. Chefworks.com points out there is a lot that can go wrong during the chicken frying process. If the heat is too high this is going to result in a burnt exterior and an undercooked interior.Why is my cooked chicken squishy?
Texture: Undercooked chicken is jiggly and dense. It has a slightly rubbery and even shiny appearance. Practice looking at the chicken you eat out so that you can identify perfectly-cooked chicken every time. Overcooked chicken will be very dense and even hard, with a stringy, unappealing texture.Why is my chicken hard and rubbery?
Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.Fry Fidelity: The Science Of Fried Chicken
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Answer 2
You might try a quick saute of the cut chicken pieces first, to seal in the juices and moisture.
Then add it to your soup or sauce being careful to not over cook. Since it's very easy to over cook chicken in a soup, try adding the chicken near the end of your cook time.
Answer 3
If you're cooking chicken in a soup - effectively poaching it, and it's hard on the outside but not on the inside that suggests to me one of two possible problems:
1) it's hard on the outside because it's overcooked, so cook it less.
2) probably more likely - you're poaching it at too high a temperature. Many people's incorrect idea of simmering something is more like a rolling boil - the water should be bubbling gently from the bottom of the pan, rising to the surface not bubbling a lot on the top.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Yves Chaput, Anete Lusina, Anete Lusina, Leonard Aldenhoff