How do you parboil chicken?

Answer 1

The term parboil means to "partially boil" a food. This is a type of pre-cooking. I usually parboil tomatoes to remove the skins for salsa. To parboil, drop the food into the boiling water for one minute or more then remove.Get a large pot of water boiling. Take a small pairing knife and remove the stem end and make a light x on the blossom end of the tomatoes. Have a bowl of ice water ready. Place the tomatoes on the boiling water for 30 seconds. Remove and place in ice water. Use the paring knife to remove the skins, they are now ready for whatever you need them for.

Answer 2

Drop the tomato into boiling water for five to ten seconds. It will vary a bit based on the size of the fruit, smaller will go faster. Then drop them into ice water, to stop any cooking. The idea is not to cook the food, but to have other effects on it. For beans, blanching helps preserve color. Blanching a tomato makes it much easier to peel the skin off. I just cut the tomatoes in smaller pieces and boil them for a few minutes to blanche then freeze.

Answer 3

Parboiling is similar to boiling, except the food is removed from the liquid, or the liquid is poured off, and often parboiling is done at a simmer rather than a full boil. You might parboil a whole young hen for30 minutes. Chicken pieces would soften more quickly, probably in about fifteen to twenty minutes. If you are intending to barbecue a chicken, many cooks will tell you that the proper amount of time to parboil it is zero minutes. A majority opinion seems to be that parboiling removes flavor from the meat. Most recommend cooking chicken for a longer time with lower heat.

Parboiling meats is done for several reasons: to remove fat, to remove "off" flavors in wild game or less tasty cuts of meat, and to add moisture and lessen final cooking time.