Just a few tips on how to handle chicken when prepping and cooking.
PREPPING DO's and DONT's
- Don't refreeze thawed chicken. Refreezing leads to meat deterioration. Defrost only what you plan to cook.
- Do marinate chicken in the fridge, but let it come to room temperature 30 minutes before you start cooking. Cold chicken cooks more slowly.
- Don't baste grilled chicken with the same liquid that has been used to marinate the raw chicken.
- Do make extra marinade and set this aside for basting, instead.
FRY, ROAST, or GRILL?
Whatever cooking method you choose, remember that white meat (breast) and small pieces (wings) will cook faster than the dark meat pieces such as, thighs and legs. Adjust your cooking time accordingly.
- Use tongs instead of a fork when placing or turning chicken in a pan or grill. Piercing with a fork allows natural juices to escape.
- Pan-frying is best done with chicken coated with flour, batter, or breadcrumbs which seal in moisture and keep the meat from absorbing too much oil. It also provides a nice crunch with every bite.
- Allow chicken to rest after cooking, before cutting into pieces or serving. This allows the juices to spread all over the meat and the temperature to even out.
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