Why do you blanched chicken?

1. Cleaning: Blanching helps remove impurities, blood, and loose particles from the surface of the chicken, resulting in a cleaner and purer end product.

2. Texture Improvement: Blanching firms up the chicken's surface, giving it a slightly crunchy texture when cooked. This is particularly beneficial for dishes like stir-fries and salads.

3. Color Preservation: Blanching momentarily cooks the chicken and sets its color, preventing it from becoming gray or dull during subsequent cooking.

4. Reducing Cooking Time: Partially cooking the chicken through blanching reduces the overall cooking time required for the dish, making it more efficient and convenient.

5. Releasing Flavors: Blanching helps extract and release some flavors from the chicken, leading to a more intense taste in the final dish.

6. Removing Excess Fat: Blanching can help remove some of the excess fat from the chicken, resulting in a healthier dish.

7. Convenience: Blanched chicken can be easily stored in the refrigerator or freezer, making it convenient for later use in various recipes.

8. Consistency: Blanching ensures consistent cooking results, especially when preparing large batches of chicken for dishes that require uniform texture and color.

It's important to note that blanching should not be confused with fully cooking the chicken. Blanching is a brief process that partially cooks the chicken to enhance its texture, color, and flavor, while maintaining its raw state for further cooking.