Wednesday, January 18, 2012

How is Chicken Cooked With Pam

Chicken responds well to a variety of cooking methods, including baking, broiling and frying. Chicken tends to stick to the pan because the meat usually contains very little fat. Using a nonstick spray, such as Pam, prevents the meat from sticking to the pan and simplifies cleanup. These sprays apply a thin coating of vegetable, olive or canola oil to the pan surface.

Chicken Preparation

Frozen chicken requires thawing, regardless of the cooking method you plan to use. Thaw chicken pieces overnight in the refrigerator. Whole chickens may require two days in the refrigerator to thaw completely. Never thaw a chicken at room temperature, as the elevated temperature may result in food-borne illness. Cut chicken into smaller pieces, if desired, or leave it whole. You can also season and marinate the meat. The nonstick Pam spray prevents the marinade, seasoning and chicken from sticking to the pan during cooking.

Nonstick Sprays

The primary use of nonstick sprays, like Pam, is to prevent your chicken from sticking to the pan during cooking. Spray baking sheets with an even coating of the Pam prior to arranging the meat. You can also spray the interior of roasting pans and slow cookers to minimize burning and sticking, resulting in an easier cleanup later. Nonstick sprays also work well in skillets if you are frying the chicken, although skillets with a nonstick coating don't require spraying.

Cooking Methods

Nonstick sprays are primarily used for oven-cooked chicken. Bake chicken in a 325 to 375 degree Fahrenheit oven. Higher temperatures dry out the meat while lower temperatures don't cook the chicken quickly enough. Boneless chicken pieces require approximately 45 minutes to 1 ½ hours to cook, while a whole chicken can take two hours or longer. An oven thermometer provides the best gauge for determining when the chicken is done. Remove the chicken from the oven when the thermometer, inserted into the thickest part of the meat, reads 185 degrees Fahrenheit. The nonstick spray prevents the meat from sticking regardless of the length of cooking time. Skillet-fried chicken requires cooking over medium-high heat until the chicken reaches the correct internal temperature and the meat is no longer pink.

Other Uses for Pam

Pam and other nonstick sprays can also crisp and brown the skin of a roast chicken, especially if you prefer not to rub the meat with butter or oil prior to baking. Spray the entire chicken lightly and season the meat as desired. You can also use Pam to spray aluminum foil in recipes that require covering the chicken with a foil tent during the first part of baking. The tent prevents the skin from browning or burning during a long cooking time. Spray only the interior of the foil before placing it over the chicken so it doesn't stick to the meat.

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