Skip to main content

Chicken - Tips And Techniques

SHOPPING TIPS:
  1. Choose chicken that is plump and moist with skin that is not patchy or transparent in appearance.
  2. Fresh raw chicken is usually light pink colour with white pieces of fat and has clean neutral aroma.
  3. If the chicken is slimy has a foul smell or has changed to a yellow or grey colour then the chicken has gone bad.
  4. While buying packaged chicken avoid chicken with excess liquid pooling in the package. This dilutes the natural flavor of the chicken and produces a soggy texture.
  5. Check the expiry date written on the package.

FREEZING TIPS:

  1. To freeze chicken place the chicken in zip lock bags. Squeeze out as much air from the bag as you can.
  2. Label each bag with the date contents quantity and use-by date.
  3. Place the individually wrapped chicken into a large freezer bag and seal the bag. Then place the bags of chicken into the freezer.
  4. To freeze other chicken cuts like chicken tenders chicken thighs chicken wings and chicken legs place each of them in separate zip lock bags and seal them. To store them, the above process is exactly same.

THAWING TIPS:

  1. The safest way to defrost chicken is to place it in a refrigerator. Remove the chicken from the freezer. Place it in a zip lock bag or a container. Put it on a low shelf and leave it there ideally overnight or until fully defrosted. This method is safe because the refrigerator keeps the chicken cool while it is defrosting.
  2. The next method to defrost chicken is the cold-water method.
  3. Place the chicken in a leakproof zip lock bag. Insert the bag in a bowl filled with cold water. The bag should be completely submerged in water. Change the water every 30 minutes to ensure the chicken stays cold.
  4. The third method is defrosting chicken in the microwave. Place the chicken on a microwavable plate and use the defrost setting for two minutes.
  5. Keep checking the chicken whether or not it has defrosted.
  6. Do not leave the chicken in the microwave for too long as it may start to cook.

COOKING TIPS:

  1. Marinate the chicken with salt and curd or buttermilk for at least 4-5 hours or preferably overnight before cooking. This keeps the chicken moist and tender while cooking besides giving it a distinctive flavor.
  2. Brining the chicken before cooking them is an effective way to increase the moisture and tenderness of the meat before roasting. Soak the chicken in saltwater solution for at least 2-3 hours before cooking. You can also add some of your desired seasonings to the brine like peppercorns fresh herbs 2-4 cloves of crushed garlic bay leaves.
  3. Pound the chicken breasts before grilling to get an even thickness. Pounding helps tenderize the meat, reduces the cooking time and minimizes the risk of overcooking.
  4. Avoid overcooking. If you are cooking in the oven set an oven thermometer to the right temperature (mentioned in the recipe book let) to avoid overcooking the chicken.
  5. Cook the chicken only when it reaches room temperature. By doing this the chicken will remain moist after cooking.
  6. Basting the chicken while grilling or baking helps it to stay moist and distribute the juices evenly. During baking take the chicken out in every 20 to 30 mins. to pour oil or butter on it. You can also use the marinade for basting.
  7. Do not overcrowd the chicken pieces when cooking. Leave space between them to allow them to brown and cook evenly.
  8. Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.
  9. While roasting the chicken season it with spices like garlic lemon paprika pepper and herbs of your choice.
  10. Always cook your chicken initially on high flame for 5-7 mins. to lock it all the juices and then cover and cook on low flame. The chicken will turn juicy and tender.
  11. Once the chicken is cooked completely switch off the flame and rest the chicken for at least 10-15 mins. before serving. This will ensure that the chicken soaks up all the flavor and remains juicy.

Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more