Steam Oven Chicken: A Tasty, Healthy Cooking Method?

Steam ovens are a fantastic way to cook chicken, locking in flavour and moisture while browning and crisping the skin. The steam ensures the meat doesn't dry out, and the hot air provides convection heat to brown the outside. Steam ovens also reduce cooking time, with an average-sized whole chicken taking around 45 minutes, and butterflied chicken taking as little as 30 minutes. You can also use a steam oven to cook chicken breasts, with skinless chicken breasts taking around 30 minutes. Steam ovens are a great way to achieve juicy, tender, and flavourful chicken without the need for constant basting.

Chicken cooking time in a steam oven

Steaming chicken is a great way to ensure the meat remains tender and juicy. It also speeds up the cooking time.

For a whole chicken, an average-sized bird will take around 45 minutes in the steam oven. If you use the butterflying method, this can be reduced to 30 minutes.

For individual cuts of chicken, such as thighs or drumsticks, these will take longer to steam than slices of chicken.

If you are using a conventional oven, a 3-pound whole chicken should be cooked in a little over an hour at 350 degrees Fahrenheit. You can tell it is done when the meat is no longer pink, the juices run clear, and a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.

If you are cooking chicken breasts in the oven, the temperature and cooking time will depend on the thickness of the breasts. A thinner breast will take around 15 minutes at 450 degrees Fahrenheit. A thicker breast will take around 18 minutes.

How to prepare chicken for steaming

Preparing chicken for steaming in an oven is a simple process. Here is a step-by-step guide:

Step 1: Choosing the Chicken

The first step is to select the right chicken for steaming. You can choose between a whole chicken or individual pieces like thighs, drumsticks, or breasts. If you opt for a whole chicken, consider butterflying or spatchcocking it to ensure even cooking. This involves removing the backbone and rib cage, flattening the chicken, and splaying the legs and thighs to expose them to more direct heat.

Step 2: Seasoning and Marinating

Before steaming, it's essential to season the chicken generously. Basic seasonings include salt and pepper, but you can also experiment with other spices and herbs like thyme, rosemary, or garlic. For a more intense flavor, consider marinating the chicken in a mixture of herbs, spices, and liquids like wine, fruit juice, or chicken broth. You can also try dry brining the chicken by sprinkling it with salt a day in advance to make the meat more tender and enhance the flavor.

Step 3: Preparing the Steamer

There are different ways to prepare your oven for steaming. One method is to use a large pot with a tight-fitting lid, filled with water, wine, or broth, and a colander or steamer basket to hold the chicken above the liquid. Alternatively, you can use a baking pan with a rack inside to keep the chicken out of the water. Cover the pan with aluminum foil before placing it in the oven.

Step 4: Cooking Temperature and Timing

Preheat your oven to the desired temperature, typically around 375-425°F (190-220°C) for steaming chicken. The cooking time will depend on the size and type of chicken pieces you're using. For example, a whole chicken might take around 90 minutes, while individual pieces may cook in 30-60 minutes. It's important to monitor the internal temperature of the chicken, aiming for 160-175°F (71-79°C) to ensure it's cooked through.

Step 5: Resting and Serving

Once the chicken is cooked, remove it from the oven and let it rest for at least 5-10 minutes before carving or serving. This allows the juices to redistribute, ensuring a juicy and tender final product. Serve your steamed chicken with your choice of sides, such as mashed potatoes, vegetables, or salad.

Remember to adapt these steps to your specific oven and preferences, as steaming chicken in an oven can be a delicious and healthy way to prepare this versatile dish.

Pros of cooking chicken in a steam oven

Steaming chicken is an excellent way to ensure your meat is juicy and tender. The steam oven method is a great way to cook chicken, especially if you are looking for a healthier alternative to traditional roasting or frying. Here are some benefits of using a steam oven to cook chicken:

Moisture Retention:

Steam ovens are excellent at retaining moisture in the chicken. The steam created in the oven helps lock in the chicken's natural juices, ensuring that the meat stays moist and tender. This is a significant advantage over traditional roasting, where the high, dry heat can often lead to dry and chewy chicken, especially in the breast area. With a steam oven, you can achieve that crispy, browned skin while still maintaining a juicy and flavourful interior.

Faster Cooking:

Steam ovens can significantly reduce the cooking time for chicken compared to conventional methods. The steam cooks the chicken faster, and the combination of steam and convection heat in some steam ovens further speeds up the process. This means you can have a delicious roast chicken on your table in a fraction of the time it would take with traditional roasting.

No Need for Basting:

When you steam chicken, there is no need to constantly baste the meat as you would with traditional roasting. The steam oven's moist environment ensures that the chicken remains moist, so you can focus on other tasks while your chicken cooks to perfection. This makes it a convenient and low-maintenance cooking method.

Health Benefits:

Steaming chicken is a healthier alternative to other cooking methods, such as frying or sautéing, as it doesn't require any added oils or fats. The chicken is cooked in its natural juices, retaining its nutritional value and resulting in a lighter and more nutritious meal. This makes it an excellent option for those conscious of their health or looking for a leaner protein source.

Versatility:

Steam ovens offer a versatile cooking method for chicken. You can steam an entire chicken or just individual pieces, and the cooking time can be adjusted based on the size of your bird. Additionally, you can experiment with different seasonings and aromatics to infuse your chicken with flavour. Whether you prefer a simple herb-roasted chicken or a citrusy and garlicky delight, the steam oven allows you to customise your meal to your taste preferences.

Chicken steaming temperature

Steaming chicken is a great way to cook the meat without drying it out. It is also a versatile cooking method, as the chicken can be used in salads, sandwiches, tacos, burritos, pot stickers, egg rolls, lettuce wraps, or just enjoyed on its own.

When steaming chicken, the temperature should reach 165°F (74-75°C) to ensure it is cooked through. This can be achieved by steaming the chicken in an oven, on a stovetop, or even in a rice cooker.

For steaming chicken in an oven, preheat the oven to 300°F (149°C) and wrap the chicken pieces in microwave-safe plastic wrap and then aluminum foil. Place the wrapped chicken in a baking pan with a rack inside to keep the chicken out of the water. The plastic wrap will steam the chicken in its own juices, while the aluminum foil prevents the plastic from melting. Steam the chicken until the internal temperature reaches 165°F (74-75°C).

On a stovetop, a makeshift steamer can be created using a large pot with a tight-fitting lid and a colander. Fill the pot with water and place the colander inside, ensuring the water level is below the bottom of the colander. Place the chicken in the colander, cover, and bring the water to a boil. Once boiling, reduce the heat to low and continue steaming until the chicken reaches an internal temperature of 165°F (74-75°C).

A rice cooker can also be used to steam chicken, either by using the steamer function or by steaming the chicken along with rice. The rice cooker steamer function typically steams at a high temperature for around 20 minutes, or until the chicken is soft.

It is important to note that the steaming time will depend on the size and type of chicken pieces being cooked. Whole pieces, such as thighs or drumsticks, will take longer to steam than slices of chicken. Additionally, it is recommended to season the chicken with salt, pepper, and herbs before steaming to enhance the flavor.

Chicken steaming without a steamer

Chicken can be steamed without a steamer, and it's an easy way to prepare shredded chicken. Here are three ways to do it:

Create a Makeshift Steamer

If you don't have a steamer, you can create your own using a large pot with a tight-fitting lid and a colander. Put the colander in the pot and place the chicken slices in the colander. Fill the pot with enough liquid—water, wine, fruit juice, or chicken broth—to almost reach the bottom of the colander. Turn the stove burner to medium. When the liquid starts to boil, cover the pot, turn the heat down to low, and steam until the internal temperature of the chicken reaches 165°F.

Use the Oven

Place a cake or cookie-cooling rack inside a baking pan and put the chicken on the rack to keep it out of the water. Cover the pan with aluminum foil. You can fill the pan with boiling water or liquid to jump-start the steaming process. If your racks are too low, you can scrunch up some aluminum foil and place it on the rack before putting the chicken on top. Steam in the oven until the internal temperature of the chicken reaches 165°F.

Wrap the Chicken

Wrap each piece of seasoned chicken (legs, drumsticks, and half-breasts) tightly in microwave-safe plastic wrap and then in aluminum foil. The plastic wrap will steam the chicken in its own juices, while the aluminum foil protects the plastic wrap from melting. Place the wrapped chicken in an oven preheated to 300°F and bake until the internal temperature reaches 165°F. You can also use this method for a whole chicken.

Alternatively, you can place the chicken in a baking pan with a cup of water. Cover the pan with plastic wrap and then with aluminum foil.

Tips for Steaming Chicken

• Whole pieces of chicken, such as thighs or drumsticks, take longer to steam than slices.
• Steamed chicken skin isn't very attractive, so you may want to remove it before cooking.
• You can season the chicken with salt and pepper, or lay the raw chicken on a bed of herbs such as tarragon, chervil, rosemary, or sage.
• You can also stuff the chicken cavity with aromatics, herbs, and citrus for added flavor.

Frequently asked questions