Chicken is one of the most popular foods on the American plate today. In 2016, the average American consumed nearly 90 pounds of chicken! The popularity of poultry is not surprising because of its delicacy and versatility. From comfortable fried chicken nuggets to healthy round roasted chicken, many forms are easy to buy. More importantly, chicken has much lower greenhouse gas emissions than beef, so it is usually the first choice for environmentalists. There are many ways to prepare and cook. Try these 12 tips and tricks for tender and delicious chicken!
Credit: Pamela fulet
1. The freshest and the best
the fresher the chicken, the better the taste. To get the best quality, you can cook chicken on the day you prepare it. But if that's not realistic for you, keep fresh chicken in the coldest part of the refrigerator for up to two days. If it's frozen, if it's packed properly, the quality of the whole chicken can be maintained for up to one year (the chicken part can be preserved for nine months). Before using frozen chicken, make sure that all parts are completely defrosted in the refrigerator for the most even cooking effect. When preparing the chicken, don't leave it at room temperature for too long. The safest way to do this is to cook it within an hour of its arrival on your counter for preparation. Set a timer so you don't forget.
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2. Cooked, don't overdo it, for fear of Salmonella, a foodborne disease associated with raw or undercooked chicken, some people tend to over compensate. In fact, they may cook chicken for so long that it dries and loses its natural sweetness. Because chicken is thin, this can happen in just a few minutes of overcooking. So to make sure that the chicken is well cooked, rather than overcooked or undercooked, use a meat thermometer. The minimum safe internal temperature for chicken is 165 degrees Fahrenheit. But if you don't have a meat thermometer, gently poke the chicken with a fork: the juice should be transparent, not pink.
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3. Choosing the right cooking method to cook chicken is a multi task work, so many cooking methods can be well matched. But some of the cuts are best for specific technologies. Hot and dry cooking, such as barbecue, barbecue, frying or baking, will give the chicken a lovely brown color, which makes it particularly delicious. But if you're using boneless, peeled chicken breast, don't bake it, because it may strip its juices. Water and fire cooking, such as poaching and stewing, can make the chicken taste strong and keep juicy. It works for most chicken parts, but if you use the whole chicken or wings, you may want to skip it. When in doubt, roast chicken. Barbecue is suitable for all incisions, with or without bone and / or skin. What is the most common chicken part? Thighs - tender and delicious in any way!
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4. Practice the three steps of barbecue: preparation, mashing and politeness. First, prepare the barbecue and gently rub the grate with oil to prevent the lean chickens from sticking together. Then heat the gas, charcoal or electric grill to medium high to suit most chicken. If possible, plan to keep part of the grill cold. Ideally, this area can be used to place any piece that has formed a deep grill mark on the outside, but still requires some extra cooking inside. Although all chicken parts are suitable for direct barbecue, the favorite choice is boneless, peeled chicken breast. Tap them gently with a kitchen mallet to make sure they are the same thickness in all parts of the breast (this will prevent over cooking in the thinnest areas). Finally, don't overpower, crush or mash the chicken on the grill. This can lead to juice loss and eventually drying of the chicken. Just be polite to your poultry.
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5. When roasted, the chicken can be seasoned inside, outside and under the skin. As a result, the chicken is brown and soft inside. Even if you don't eat the skin, keep the skin hydrated during the roasting process. Roasting is not ideal for boneless, peeled chicken; it's better to have the bones of skinned chicken, especially the whole chicken. You don't need a formal recipe. The key is every season! Put a whole (four pound) chicken in the roasting pan. Dry lightly with unbleached tissue. Use garlic cloves and rosemary or other herbal twigs to tuck into the chicken coop. Rub skin with extra virgin olive oil and spray with lemon juice. Put the lemon peel in the chicken coop. (tip: to add flavor, especially if you don't plan to eat the skin, gently loosen the skin, rub a layer of virgin olive oil, rosemary or other herbal and salt mixture under it) then season the inside and outside of the chicken with salt and pepper. Place the wings under the chicken and bake for 20 minutes in a preheated 425 degree Fahrenheit oven. Reduce the temperature to 375 degrees Fahrenheit and bake until done (about 45 minutes). Allow to stand for 15 minutes for juice to settle.
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6. The right bread and baking lead to the meat chicken breast
technically, baking and baking are the same. But when you bake chicken in an oven, it's usually called "baking." The traditional baking method is not suitable for boneless and peeled chicken breast. Fortunately, bread and baking create a delicious result. There are two important steps: 1) use a uniform thickness of chicken (if boneless), 2) use a three-step bread process. For boneless, peeled chicken, tap with a kitchen mallet to make it uniform in thickness. For three-step bread, place the following foods in separate shallow bowls: (1) flour, such as whole wheat pastry; 2) a mixture of eggs, cold water and seasoning (i.e., salt, pepper and garlic); 3) a mixture of whole wheat crumbs and a little salt. Season the raw chicken and dip each piece into a mixture of flour, eggs and crumbs. Shake off the excess between the steps. (mention)Put your right hand in a dry place and your left hand in a wet place.) Sprinkle bread chicken with natural cooking sprays and bake in a preheated 375 degrees Fahrenheit oven to about 20 minutes.
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7. "Fast frying" is not a standard cooking method to achieve the satisfaction of frying without generating extra calories; it's a combination method (I crafted it for my book "1000 low calorie recipes"). However, it's a way to get fried satisfaction with fewer calories. Try any chicken part, including chicken fingers. To do this, soak a pound (about 12) of boneless, peeled chicken breast in a mixture of three-quarters of a cup of buttermilk, two slices of chopped garlic and half a teaspoon of salt in a bowl for 30 to 45 minutes. (Note: buttermilk is a natural tenderizer.) One at a time, shake the excess marinade off the chicken strips, then coat with a seasoned whole wheat crumb mixture (three quarters of a cup in total). Heat two or more cups of refined sunflower oil or safflower oil in a large saucepan with high heat. In two batches, immerse the chicken in water and fry for one minute to make the coating brown. Then place the uncooked fingers on a shelf on the baking tray. Bake in a preheated 425 degree oven until well done, about 7 to 8 minutes. In fact, there is only a small amount of oil in the whole batch of crispy chicken strips. When frying and frying are considered hot and dry cooking, less oil is best. They work well with lean chicken nuggets because they need to be cooked in medium to high heat or high heat to seal in the juice, protect the taste and give a lovely brown color. Follow these helpful tips to make the best chicken. First and foremost, don't overdo it on the oil. It's not fried. With a small amount of oil you will get better results. It also reduces splashing and potential combustion. The oil you choose is also important. Choose oil with a high "smoke point" (such as refined avocado oil or sunflower oil) and at least a medium high fried smoke point (such as refined grape oil or walnut oil). Finally, since frying and frying are quick cooking methods, make sure the chicken pieces are of similar size and are added to the hot pot at the same time so that all chicken pieces can be completed at the same time.
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9. Cook in a delicious liquid, but don't boil. Do you want to make a fresh chicken salad? Consider poaching chicken. Poaching is a hot and humid cooking method that requires relatively low temperature. If you see bubbles, your poaching fluid is too hot! Boiling chicken actually leads to dryness and hardness. So stay calm. What should you use as poaching fluid? Basically, any liquid that produces a fragrance. Boiled water is not good. Add salt and spices. For example, try using cinnamon sticks and crushed garlic to make Middle Eastern food. For flavor and nutrition, it can be cooked in unsweetened jasmine tea or green tea. Or, if you don't worry about calories, cook with real orange juice or even white wine. For best results, add the skinned chicken bone to the cold poacher's solution until it's just submerged, simmer, then (as long as you see a small bubble on the side of the pot) reduce the heat and cook until it's done. In a hurry? Cut the chicken into cubes before digging it out. It won't be very tender, but it will be ready in a few minutes.
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10. Slow cooking produces the tenderest chicken. It can be used with any piece of chicken to make everything from comfortable soup to party friendly chicken sandwiches. The use of skinned thighs - whether or not they have bones - will be well received. If you prefer chicken with skin, first fry it brown to make the skin crisp, then transfer it to the cooker. Don't know where to start? " It doesn't have a simple chicken and vegetable menu! What to do: put two-thirds of the seasonal vegetables in the slow stew, add a lot of apple vinegar (it can provide extra flavor and tenderness), add a pound to a pound and a half of chicken (i.e. boneless, peeled chicken thighs), plus salt, pepper and other seasonings of choice. Joking: try to sprinkle curry powder and ginger to make an unforgettable Curry! Cook, cover, and simmer at low temperature for 6 hours (or longer). Tip: if the lid does not form a tight seal, seal with foil. Serve as plain or whole wheat.
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11. Marinate, marinate or select the wettest thigh
before using the dry and hot cooking method, consider using marinade or salt water to increase the flavor and water content of chicken. For boneless chicken pieces that can be placed flat in a pan or bowl, use marinade. You can make it yourself, or you can use bottled sauces. When choosing lean chicken breast, a little healthy fat is good! Place the undercooked chicken in the marinade, cover and refrigerate for two hours before cooking (such as barbecue or frying). For bones in skinned chicken, use salt water instead of marinade. For simple salt water, dissolve about a quarter of a cup of salt in a large bowl of cold water in a quart. Put the uncooked chicken into cold salt water, cover and refrigerate for two hours before cooking. Then rinse the salted water and "air cool" the chicken in the refrigerator, so that the skin of the chicken will be dry and crisp during cooking. Don't want salted or salted water or just extra sodium? Think about the thighs! Barbecue or flat bottom barbecue for best meat quality.
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12. Don't forget vanilla, spices and other delicious things. Chicken tastes mild, but you can make it more memorable (even in the wild!) Just a little vanilla or spices. It won't go wrong to season with salt and pepper first. Chicken works well with almost any herb or spice; but some of the best herbs are fresh rosemary, tarragon, mint, coriander, thyme, parsley, basil and sage. Some of the most lovely condiments are ginger, garlic, coriander, cinnamon, cumin and chili powder. If you plan to roast or roast chicken, massage the mixture of dry seasonings you choose onto the chicken. This is called "dry friction." Try a secular spice mix, such as dried meat seasoning, Garam MassaPull or Cajun seasonings on the taste buds plot. Not a hot girl fan? Chicken with barbecue, cornmeal, pesto sauce or miso sauce. Before or during cooking, use sauce to increase flavor and caramel flavor; after cooking, use sauce to increase flavor and juiciness.
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What do you think? Do you often eat chicken? Why or why not? What's your secret to keep the chicken delicious and tender? What's your favorite chicken? Please leave a comment below and let us know.
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