Kate's Cuisine

Jun 14 2009

Chicken Tips

One of the best things about chicken is that there are so many great things to do with it! Whether you want to chop it up for a stir-fry or chicken fingers, or barbecue breasts, there is never an end of things you can do with a simple chicken! There’s not only a ton of things that you can do with chicken but it’s super simple to cook with too. Chicken really will stand up to just about anything you have to throw at it but there are a few tips that can make it not only withstand your cooking, but show it off beautifully!

  • When you’re buying chicken, there are a few things you want to look for. Chicken should be pink, both along the skin and at the tips of bones. Bones that have greying tips or chicken with yellowing skin is not very fresh and should be avoided.
  • Also before you buy it, squeeze the package some to see if you notice any ice crystals within it. Chicken, if possible, should not be frozen as it can damage the proteins and make it harder for you to determine how fresh the chicken really is.
  • Keeping the skin on chicken does give it more fat but it also locks flavour inside and makes it very tasty!
  • If you need to cut your chicken into strips, cut it across the grain. This gives it smaller fibres and makes it much more tender!
  • Cutting your chicken when it’s partially frozen can also help make the job easier. It takes away some of the mess and slime that comes with raw chicken and can make it much faster too!
  • After roasting a chicken, stand it on its end so that the juices run into the breasts, which are much drier cuts. You can do this while you’re waiting for the chicken to be carved, which should be about 10 minutes anyway.
  • If a recipe calls for cooked, cubed chicken, you can assume that you will need 1 pound of boneless chicken for every 3 cups of cooked and cubed chicken.
  • White meat (the breasts), cook faster than dark meat (the thighs, legs, and wings.) When cooking chicken in separate pieces, add the breasts last so they can finish at the same time as the rest.
  • Crowding chicken on a grill, in a pan, or in a roasting dish will block steam from coming up between the pieces and can result in chicken that’s not browned nicely.

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