The intricacies of cooking chicken fillet to make it soft

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Admit to the honestly how much you love boiled chicken fillet. It rarely tasteful because it turns out to be dry and difficult to swallow it? This is mostly what happens. For salads, this is normal, but just put it in a garnish and eat a desire. If you learn how to cook it properly, your opinion about this product will change significantly.

Proper preparation

cooled fillets and frozen as a result of cooking have different structure. And most chefs recommend choosing chilled. With it more chances to get soft and tender poultry meat.

If you only have frozen, do not lose hope. Just the moment of the finished dish will be delayed. Put the frozen fillet on the bottom shelf of the refrigerator and wait for thawing. It is not necessary to accelerate the process with hot water or microwave. This will only spoil everything. If you want to make fillets and not broth, the liquid just has to cover the meat. Next, bring to a boil and reduce the fire to the lowest possible level. Cover the pan with a lid, but do not completely close. After boiling water, add vegetables (onions, carrots, parsley), fragrant pepper, bay leaves, herbs. They will do their job. Squeeze a little lemon juice for softness. The meat should not be salted in the cooking process. When it is ready, only then you need to add salt, cover and leave without heat for 20 minutes. Delicious!