Steaming Chicken Without A Steamer: Easy Home Cooking

Steaming chicken is a great way to prep shredded chicken without adding any extra oil. It's also one of the healthiest ways of cooking, as it helps to preserve the nutritional value of the food being cooked. If you don't have a steamer, there are a few easy ways to create a steamy environment for your chicken. You can use a makeshift steamer by placing a colander in a large pot with a tight-fitting lid, or use a heat-safe colander inside a large, lidded pot. You can also use a round wire cooling rack that fits inside a lidded pot or make balls of foil to arrange on the bottom of a lidded pot to elevate a heatproof plate or bowl.

Use a makeshift steamer with a large pot and a tight-fitting lid

Steamed chicken is a delicious and healthy meal that can be used in salads, tacos, burritos, egg rolls, and more. Here's how to use a makeshift steamer with a large pot and a tight-fitting lid to steam chicken without a steamer:

Firstly, prepare your chicken. It's recommended to cut the chicken into equally sized pieces, as this will help ensure even cooking. You can also remove the skin, as it may not look particularly appealing after steaming. Season the chicken to taste with salt and pepper, or lay the raw chicken on a bed of herbs such as tarragon, chervil, rosemary, or sage for added flavour.

Next, get your large pot and fill it with water or another steaming liquid such as wine, fruit juice, or chicken broth. You'll want to fill it with enough liquid to almost reach the bottom of the colander or steaming platform you'll be using, but not quite.

Now, create your steaming platform. If you have a heat-safe colander, you can place it inside the pot. If you're steaming small pieces of chicken, you can put them directly into the colander. For larger pieces, you can flip the colander over and arrange the chicken on top of it. Alternatively, you can make a platform by rolling up some tin foil into small balls and placing them at the bottom of the pot, then setting the chicken on top. Just ensure that your steaming platform is able to suspend the chicken above the surface of the liquid.

Once your chicken is in place, turn on the stove burner to medium. When the liquid starts to boil, cover the pot with its lid and turn the heat down to low. You want the liquid to barely boil, creating a steamy environment to cook the chicken.

Finally, maintain this steamy environment until the chicken is cooked through. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit, or when the juices run clear.

And that's it! You've now successfully steamed chicken without a steamer, using a makeshift setup with a large pot and a tight-fitting lid.

Steam chicken in the oven

Steam roasting a chicken in the oven is a great way to ensure your chicken is juicy and tender. The process is simple and doesn't require the use of any bulky steamers or appliances. Here is a step-by-step guide to steam chicken in the oven:

Preparation:

Firstly, you will want to preheat your oven to 375 degrees Fahrenheit. While the oven is heating up, you can prepare the chicken. Wash and pat dry a whole organic chicken (around 4 lbs). Season the chicken to taste with salt and pepper. You can also rub the skin with olive oil. For extra flavour, you can stuff the chicken cavity with aromatics, herbs, and citrus—such as lemon, shallots, and garlic.

Cooking:

Place the chicken in a roasting pan, preferably on a rack. Cover the pan with either a lid or tightly seal it with aluminum foil. Put the chicken in the oven and bake for about 90 minutes without disturbing it. After this time, check the internal temperature of the chicken. You are looking for a temperature of 160-165 degrees Fahrenheit.

Browning:

Once the chicken has reached the desired internal temperature, remove the lid or foil and increase the oven temperature to 425 degrees Fahrenheit. Baste the chicken with the pan juices and return it to the oven for 20-30 minutes, or until the skin is golden brown. You can also baste the chicken one more time before it is fully cooked.

Resting:

When the chicken is cooked to your liking, remove it from the oven and transfer it to a serving platter. Tent the chicken with foil and let it rest for about 30 minutes. This allows the juices to redistribute, ensuring a juicy and flavourful final product.

Carving and Serving:

After resting, your chicken is ready to be carved and served. You can use the pan juices to make a gravy or spoon them over the chicken as a thin jus. Enjoy your delicious and tender oven-steamed chicken!

Use a microwave-safe plastic wrap and aluminium foil

Steaming chicken without a steamer is a simple and effective way to cook chicken without adding any extra oil. You can use a microwave-safe plastic wrap and aluminium foil to steam chicken in the oven or in the microwave.

To use this method, preheat your oven to 300 degrees Fahrenheit. Take each piece of seasoned chicken and wrap it tightly in a layer of plastic wrap, followed by a layer of aluminium foil. The plastic wrap will create steam from the chicken's juices, and the aluminium foil will protect the plastic wrap from melting. Place the wrapped chicken in a baking pan and put it in the oven. Cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

You can also use the microwave to steam chicken with plastic wrap and aluminium foil. First, season the chicken to taste with salt and pepper. You can also lay the raw chicken on a bed of herbs such as tarragon, chervil, rosemary, or sage for added flavour. Wrap each piece of chicken tightly in plastic wrap and then in aluminium foil. Place the wrapped chicken in the microwave and cook until the internal temperature reaches 165 degrees Fahrenheit.

Using microwave-safe plastic wrap and aluminium foil is a convenient way to steam chicken without a steamer, and it allows you to cook the chicken in its own juices, preserving moisture and flavour.

Use a heat-safe colander inside a large, lidded pot

Steaming is a simple and healthy cooking method that helps preserve the nutritional value of your food. It is also a great way to cook chicken without adding any extra oil. If you don't have a steamer, you can easily create a steamy environment for your food using a heat-safe colander and a large, lidded pot. Here's how:

Firstly, prepare your chicken by cutting it into equally-sized pieces. 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 for added flavour.

Next, fill the large pot with water or another liquid such as wine, fruit juice, or chicken broth. The liquid should come just below the bottom of the colander when it is placed inside the pot. Place the colander inside the pot and put the chicken inside the colander.

Turn on the stove burner to medium heat. When the liquid starts to boil, cover the pot with the lid and turn the heat down to low. The liquid should barely boil. Make sure the lid fits tightly to ensure that the steam does not escape.

Steam the chicken until the internal temperature reaches 165 degrees Fahrenheit. The cooking time will depend on the size and type of chicken pieces you are using; whole pieces such as thighs or drumsticks will take longer to cook than slices of chicken.

Using this method, you can easily steam cook chicken without a steamer, and the resulting chicken can be used in salads, tacos, burritos, or any other dish of your choice.

Use a wire cooling rack that fits inside a lidded pot

If you have a wire cooling rack that fits inside a lidded pot, you can use it to steam your chicken. This method is a great way to steam your chicken without a steamer. Here's a step-by-step guide:

Firstly, prepare your chicken by cutting it into equally sized pieces. It's important to note that whole pieces of chicken, such as thighs or drumsticks, will take longer to steam than slices. You can also remove the skin, as it may not look very appetizing after steaming. Season the chicken to your taste with salt and pepper, or lay the raw chicken on a bed of herbs such as tarragon, chervil, rosemary, or sage for added flavour.

Next, fill your lidded pot with water or another steaming liquid such as wine, fruit juice, or chicken broth. Ensure the water level is below the bottom of the wire cooling rack. Place the wire cooling rack inside the pot, creating a platform for your chicken to sit on above the water level.

Now, it's time to add the chicken to the wire rack inside the pot. Make sure the pieces are spaced out evenly and not overcrowded. Put the lid on the pot and turn on the stove burner to medium heat. Wait for the liquid to start boiling, then turn down the heat to low. Maintain a gentle boil throughout the cooking process.

Finally, monitor the internal temperature of the chicken with a meat thermometer. Steam the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. This temperature ensures that the chicken is cooked through and safe to eat. Once the desired temperature is reached, turn off the heat and carefully remove the chicken from the pot using tongs or oven mitts to avoid burning yourself.

By following these steps and using a wire cooling rack inside a lidded pot, you can successfully steam cook chicken without a steamer. This method ensures that your chicken is cooked thoroughly and retains its moisture, resulting in juicy and flavourful meat that can be used in various dishes.

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