MPmomof3Chicken Recipe Starter - Chicken Cubed
March 18th 2010 09:42
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How to cut chicken breasts into cubed chicken
Making cubed chicken can be quite a challenge when the poultry is at room temperature. Here is how I make cubed chicken.
Step 1: Start with boneless, skinless chicken breasts or chicken tenderloins. How many you need will vary depending upon how much cubed chicken you want. I usually like to purchase a family pack because it is more economical.
Step 2: Clean and wrap each chicken breast. To do this, I scrub each chicken breast with water very thoroughly, pat each piece of chicken dry with several paper towels until thoroughly dry and wrap each piece in wax paper. (Note: wax paper can be found in your local grocery store next to aluminum foil and plastic wrap). I then put the wax paper wrapped chicken breasts into a large ziploc type freezer bag. Use a sharpie to write the date of purchase and use/freeze by date onto the bag of frozen chicken. This will help you know how long the chicken should be usable once it is thawed. Be sure to allow enough time for the chicken to thaw and be consumed.
Step 3: Freeze chicken breast(s). I put the ziploc bag into the freezer, trying to ensure that I do so in a way which will allow the chicken breasts to maintain their shape.
Step 4: Remove however many chicken pieces you want to cube and allow them to thaw partially. I leave the breasts in the refrigerator overnight to accomplish partial thawing.
Step 5: Cut while still slightly frozen. Tip: You can use a fork or a piece of the wax paper to hold the chicken while you cut it. Please be careful not to cut your fingers, particularly if the chicken is very cold. First cut the chicken into strips across the chicken. Then you can cut the strips into cubes. This is much easier than attempting to cut raw chicken. It is also easier to remove any excess skin or fat that may have remained on the chicken when the grocery store's meat department cut it up.
Step 6: Congratulations. The chicken is now cubed. Cook the chicken or allow it to thaw in refrigerator then cook. Never eat raw chicken. It contains harmful bacteria and needs to be thoroughly cooked. Be sure to pay attention to chicken expiration information. If you notice a foul smell to the chicken as it is cooking or once it is thawed, be sure to throw the chicken away, even if it has not expired. Better to be safe than sorry.
Step 7: Clean up thoroughly. For good health it is very important to thoroughly clean any surface the chicken touched or may have touched. Raw chicken contains harmful bacteria that must be cooked or removed from surfaces, including your hands and underneath your fingernails, your counter top, your sink, your knife, your cutting board and anything else you may have touched with your hands while handling the raw chicken as well as anything that the chicken or something that came into contact with it may have touched. Better to be safe than sorry. If you're not sure if a surface is contaminated, clean it anyway.
Step 1: Start with boneless, skinless chicken breasts or chicken tenderloins. How many you need will vary depending upon how much cubed chicken you want. I usually like to purchase a family pack because it is more economical.
Step 2: Clean and wrap each chicken breast. To do this, I scrub each chicken breast with water very thoroughly, pat each piece of chicken dry with several paper towels until thoroughly dry and wrap each piece in wax paper. (Note: wax paper can be found in your local grocery store next to aluminum foil and plastic wrap). I then put the wax paper wrapped chicken breasts into a large ziploc type freezer bag. Use a sharpie to write the date of purchase and use/freeze by date onto the bag of frozen chicken. This will help you know how long the chicken should be usable once it is thawed. Be sure to allow enough time for the chicken to thaw and be consumed.
Step 3: Freeze chicken breast(s). I put the ziploc bag into the freezer, trying to ensure that I do so in a way which will allow the chicken breasts to maintain their shape.
Step 4: Remove however many chicken pieces you want to cube and allow them to thaw partially. I leave the breasts in the refrigerator overnight to accomplish partial thawing.
Step 5: Cut while still slightly frozen. Tip: You can use a fork or a piece of the wax paper to hold the chicken while you cut it. Please be careful not to cut your fingers, particularly if the chicken is very cold. First cut the chicken into strips across the chicken. Then you can cut the strips into cubes. This is much easier than attempting to cut raw chicken. It is also easier to remove any excess skin or fat that may have remained on the chicken when the grocery store's meat department cut it up.
Step 6: Congratulations. The chicken is now cubed. Cook the chicken or allow it to thaw in refrigerator then cook. Never eat raw chicken. It contains harmful bacteria and needs to be thoroughly cooked. Be sure to pay attention to chicken expiration information. If you notice a foul smell to the chicken as it is cooking or once it is thawed, be sure to throw the chicken away, even if it has not expired. Better to be safe than sorry.
Step 7: Clean up thoroughly. For good health it is very important to thoroughly clean any surface the chicken touched or may have touched. Raw chicken contains harmful bacteria that must be cooked or removed from surfaces, including your hands and underneath your fingernails, your counter top, your sink, your knife, your cutting board and anything else you may have touched with your hands while handling the raw chicken as well as anything that the chicken or something that came into contact with it may have touched. Better to be safe than sorry. If you're not sure if a surface is contaminated, clean it anyway.
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