How long does it take to cook a Coles chicken Kiev with a MEATER®?

 

This is a photograph of Saturday dinner. Coles chicken Kiev with finger lime fennel salad 💚
Chicken Kiev cooked with the MEATER wireless meat thermometer served with a finger lime laden fennel salad.

How long does it take to cook a Coles chicken Kiev with a MEATER®?

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One of my most visited posts here is How long does it take to cook a Coles chicken Kiev? from about this time last year.

Now that I have my MEATER® I thought it would be useful to work out how long it would take using a little measurement science.

I couldn’t get any pieces of chicken Kiev from the delicatessen section at Coles, so I bought some Coles branded chicken Kiev from the frozen food section.

I had to wait for the pieces to thaw before I could bury the MEATER® deep into the chicken Kiev. I did worry that it may allow seepage of garlicky cheesy goodness during the cooking process around the shaft of the MEATER®.

In addition to the chicken Kiev I prepared a fennel salad and when I say prepared, I had leftover fennel salad vacuum packed using my Sunbeam FoodSaver®.

Recipe

Coles chicken Kiev and finger lime fennel salad with extra limey goodness
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
How long should you cook a Coles chicken Kiev? Well, tonight I used theMEATER® to find out how long.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary
Ingredients
  • 2 pieces Coles chicken Kiev
  • Fennel salad leftover and vacuum packed
  • Finger limes
  • Lime juice
  • Lime zest
Instructions
  1. Allow the frozen pieces of chicken to thaw and then insert theMEATER®
    This is a photograph of a packet of Coles chicken Kiev. Two pieces per box.
  2. Place into an oven at 200 °C/400 °F and cook according to theMEATER® app
    This is a photograph of the chicken Kiev pieces with the MEATER® inserted into one of them.
  3. Reduce the vacuum seal containing the dry fennel salad components
  4. Toss with some lime juice and olive oil
  5. Add the juice-filled sacs from Australian finger limes
  6. Plate up the chicken and salad
  7. Shoot a photograph
  8. Eat the meal
  9. Wash the dishes
  10. Write the recipe
  11. Write a blog post and hope my readers will share the recipe on social media
Recipe Notes

I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

 

Photographs

This is a photograph of a packet of Saxa iodised salt flakes

This is a photograph of three Australian finger limes arranged on a cutting board.

This is a photograph of a packet of Coles chicken Kiev. Two pieces per box.

This is a photograph of the chicken Kiev pieces with the MEATER® inserted into one of them.

This is a photograph of Saturday dinner. Coles chicken Kiev with finger lime fennel salad 💚

This is a photograph of Saturday dinner. Coles chicken Kiev with finger lime fennel salad 💚

Questions and answers

The packet recommended 35 minutes at 200 °C/400 °F. You can see from the chart that theMEATER® matched that time.

This is the MEATER® app cook chart for this meal. It shows the cooking time of 35 minutes.

Were you happy with the outcome?

Yes, I am. The crumb coating was crunchy and the meat was moist and tender. There wasn’t a huge amount of seepage of butter during the cooking process.

Is there any point in using the MEATER® in future for Coles chicken Kiev?

Probably not unless I change the cooking temperature.

What are finger limes like?

Each finger contains about a 100 or so taut juice-filled sacs of tangy goodness. They are really refreshing. The finger limes were a good accompaniment with the fennel salad.

Final words

Chicken Kiev isn’t exactly low carb so I regard them as a treat and not a regular food for me.

Porterhouse Steak Heston Style

This is a collage of four photographs to create a long pin for Pinterest

20 Responses

  1. I’d never heard of finger limes. I don’t think you can get them over here, though maybe you can in London.

    1. I’m not sure how well finger limes would grow in the UK Emma. Maybe a market in London may have them when they are in season.

    1. Thanks, Beck. I think it’s something like 250 °C, which for most meat should be fine. I wouldn’t put it into a pizza oven all stoked up for a quick flash cook, but for most meat, it should be okay.

    1. Thanks Michele. Once I have my sous vide water bath set up I’ll feel like I’m back in a serology laboratory incubating antibody assays.

  2. So this is what kiev chicken is. Wow. I can just imagine how the butter and garlic combination would be a party in your mouth 😀 Pity about the seepage…hope it didn’t all go to waste.

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