Golden pieces of lightly breaded chicken breast are baked in a homemade tomato sauce and topped with mozzarella cheese.
Chicken Cooking Recipes & Techniques
Learn how to cook chicken with instructional chicken cooking videos and up-close step-by-step chicken cooking recipe videos.
Whether you want to learn how to bake a chicken, make southern fried chicken or make a fancy chicken marsala or Italian chicken saltimbocca, the following chicken cooking recipe videos will help you achieve great results.
Supporting culinary technique and chicken cooking tip videos have been added to help you prepare and cook chicken to perfection. For example, many home cooks have trouble figuring out the precise point to cook chicken to. We’ll show you an easy chicken doneness test to ensure that you never overcook another chicken.
If you want quick and easy chicken cooking recipes, then look no further. You’ve found the source for your next best chicken recipe.
Instructional Video & Text Recipes
Layered with prosciutto, sage and melted cambozola, this tender chicken dish is finished in a sexy sauce.
Cubes of chicken are marinated in red wine vinegar, lemon juice, garlic, oregano and olive oil, and then skewered and grilled to perfection.
Italian Chicken Marsala is simple, flavorful and quick to prepare. Golden, pan-fried chicken breasts are smothered in a delicious pan sauce made with shallots, Marsala, dark chicken stock and a tiny bit of butter.
Fried to perfection, this crispy chicken is flavored with garlic, chipotle and lime.
Delicious moist chicken with cashews, peppers, onions, garlic and a rich Asian-inspired sauce.
These home-made and deliciously flaky pot pies are filled with tender vegetables and chicken. Leftover turkey would also work great.
This Spanish-inspired pilaf is made with chicken, chorizo, tomato, saffron and garlic.
This mild and delicious Indian-influenced chicken dish is finished with ground almonds, thick cream and fresh cilantro.
This fragrant and colorful Thai green curry with chicken is simple to prepare and is a great dish to serve family-style.
Pan fried chicken medallions with a rustic tomato-garlic compote.
Video Cooking School Classes
One of THE first fundamental skills any professional culinary student is taught is how to make a delicious stock. By making and using your own stock, your cooking is guaranteed to be elevated to an entirely new level. Not only is making stock extremely rewarding, it will most definitely taste better and be healthier than anything you can buy. Most store-bought stocks are high in sodium and lack the gelatin that homemade stocks contain. Often dubbed as liquid gold, a well-made, gelatinous stock is what enables chefs to make those restaurant-quality sauces. In fact, great chef begins the week by making and storing a variety of stocks, which is one of the reasons why their dishes taste so good. Basically, if you can simmer water or make tea you can make stock – the process is extremely simple. Many people wrongly assume that making stock takes far too much effort; however, the actual work takes only a matter of minutes.
In this lesson, you will learn the fundamentals of making stock. You will learn about the equipment required, the basic components, the importance of simmering and skimming and how to strain and cool, defat and store stock. While this lesson will walk you through the process of making a white chicken stock, it is important to note that the principles you learn here apply to all types of stock.
If you seriously want to learn how to cook well, you need to know how to make stock. By simply using stock rather than water in almost any area of your cooking, you can effortlessly add delicious flavor to the food you cook – even to everyday rice and grains. By having quality stock on hand, not only will you have the foundation of a great dish, you will also be excited and motivated to cook a variety of new dishes.
Pan frying is one of the most common dry-heat cooking methods, yet many cooks have trouble achieving that nice golden crust when pan frying or they have problems with sticking and burning. Pan frying is an important cooking skill to learn as so many recipes start in the pan.
In this lesson, you will learn the few key indicators to look for when pan frying along with some simple yet effective cooking methods that will enable you to master the art of pan frying.
Broth-based clear soups are highly-flavorful, clear liquids that have been made by simmering meat, fish and/or vegetables in a liquid.
Present in every culture, classic examples of these extremely satisfying and homey soups are Vietnamese pha (commonly called PHO), matzo ball, Italian brodo, and chicken noodle. Even though these soups contain added garniture, you can always see through the clear liquid within these soups.
In this lesson, you will learn how to make broth-based clear soups from scratch. You will learn how to prepare the main ingredient and how to infuse the water with aromatics to give the soup a full-bodied flavor. Once the broth is made, it can be served as is, or it can be used as the base to build a variety of delicious soups using an array of ingredients to make them more substantial. Finally, we will teach you how to serve and also various ways to garnish these soups.
Whether kept simple or turned into a whole meal, broth-based clear soups represent the true essence of soup making.
Learning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan.
When learning how to sauté, there are a few things you need to understand before you can master this cooking technique. In this lesson, we will cover these key steps required for sautéing success.
Pan sauces are à la minute sauces made in the same pan in which ingredients, especially meats, have been sautéed, seared or pan-fried. Wise cooks know that the tasty brown bits, also known as sucs, that are left on the bottom of a pan, are as good as gold. By learning how to take advantage of these delicious, caramelized bits, you will be able to create quick and highly flavourful pan sauces, which will take each dish that you make to a whole new level.
In this lesson, we will show you how to properly develop sucs and how to utilize them to build delicious pan sauces. We will also show you how to integrate your own personal twists to build both simple and complex sauces with many layers of flavor. You will learn how to safely and properly deglaze the pan and how to achieve the proper sauce consistency. We will also show you how to enrich and finish pan sauces in order to balance their flavor and give them a beautiful, glossy sheen.
Knowing how to make a delicious pan sauce is one of the differences between an average cook and a skilled chef. That is why the saucier station in any high-end restaurant is a well respected and often sought after position.
Cooking Video Techniques
By learning how to butcher a whole chicken yourself into 8 or 10 cut, you will save money. Not only will you be able to use individual pieces for particular recipes, such as the chicken breast, legs, or wings, you will have leftover bones to make chicken stock.
How to cook a chicken or turkey may not be a mystery, but how long to cook poultry can be. The easy answer is it needs to be cooked until it is done. Here, we'll show you the key indicators to look for when cooking white meat poultry.
Save money by deboning a chicken breast yourself. Don't let the butcher do this for you! You will be able to save the leftover bones to make chicken stock.
When a recipe calls for chicken stock, it is best if you use homemade; however, in a pinch, you can find some some quick, easy options right on the supermarket shelf.
This technique will teach you how to properly butcher a whole chicken (or any type of poultry). In this video, we show you how to remove the chicken wings, chicken thighs, chicken drumsticks and chicken breasts. By butchering your own whole chicken, you'll be saving money. Save the left over bones to make great stocks, such as chicken stock or duck stock.
Underneath the chicken breast is a piece of meat called the tenderloin. Attached to the tenderloin is a tough, white tendon. It can be left in and cooked, however it is more pleasant to eat if removed.