If you look a bit like me, you are a huge fan of eating chicken.
I could eat chicken every day, but I only recently learned how to prepare the chicken in such a way that it is still nice and juicy and tasty.
I often avoided buying chicken because I found it difficult to prepare the chicken the right way. Sometimes the chicken remained pink on the inside, other times it was too dry.
But after I got expert advice from a chef, I make chicken for myself almost daily, and wow! It is so tasty!
You can choose from so many good recipes online, and chicken is healthier and cheaper than red meat and for fresh healthy chicken meat visit La Provincia.
Now I want to share my ‘chicken knowledge’ with all of you. So just follow these five simple advices and I can assure you that you’ll never eat dry chicken again.
Defrost chicken at room temperature
Forget what people have told you in the past – you should never defrost chicken at room temperature.
Instead, it is better to remove it from the freezer the day before and defrost it in the refrigerator. It reduces the risk of salmonella and / or other infection with bacteria.
Too many or too few herbs?
Chicken has a very mild taste of its own. It is therefore important to prepare the chicken with good herbs and spices.
Salt and pepper are essential, but there are many other flavors that are also delicious when you prepare chicken. For the chicken breast and thighs, I recommend a marinade of soy sauce, honey and garlic. The result is to lick your fingers.
Turn the chicken over
If you prepare the chicken in a frying pan, it is important to let the chicken bake without turning it too much or too often. In this way the chicken gets that tasty ‘golden’ crispy edge.
Another tip is to never cover more than two thirds of the chicken when you bake it. What happens when you do that is that it cools down and then you cook the chicken more instead of frying the chicken.
Remove the rule over the skin and bones before preparation
This is also wrong! The skin and bones of the chicken contribute to the taste – most chicken broth are made with only bones and skin.
Although the chicken bones are fantastic for flavoring soups, the skin is good if you prepare the chicken in the oven. The skin is usually what makes the chicken nice and juicy, so even if you do not like to eat the skin, it is better to remove it after preparation.
Do thermometers really work?
Hell yes! As we know, chicken easily becomes dry during preparation. That is why it is very useful to use a thermometer.
Or actually, it is almost impossible to let the chicken fail if you use one.
The temperature in the chicken breast must be 60 degrees, while chicken thighs must be over 75 degrees, because the meat is somewhat darker.
If you put a whole chicken in the oven, it’s smart to cut the chicken breast out and remove it when it’s at the right temperature. And then thigh the chickens and leave the rest of the chicken in the oven to cook. You don’t end up with dry chicken breast!
Now that you know these five brilliant tips, you no longer have an excuse not to prepare chicken!