Ask anyone their favorite meat, and most likely they will say chicken. Often called “healthy” meat, chicken is one of the most consumed meat in the world and one of the most versatile. You can make quite a lot with it, from cheap school lunch to eat luxury for formal events. There is also a fact that it’s cheap, fast, and very easy to do.
Of course, there are rules for cooking with chicken, just like other ingredients. One of the most common problems is the risk of salmonella and other harmful microorganisms. The humid and cold chicken meat environment makes it very susceptible to contamination, so it’s important to handle it correctly. Be sure to buy only from trusted dealers, and check two pieces before buying.
Getting the right texture is also difficult, especially for the first chef. Good chicken must be tender and juicy, not too difficult but not too soft. One of the best ways to achieve this is cooking chicken in a combat pan. Free cooking gradually releases natural meat juice, so it doesn’t dry out and there’s always a sense on every bite. And because it does the job for you, you can stop by your chicken in the morning and go home to a nice dinner, ready to eat at the end of the day.
Some people recommend browning chicken first before cooking in liquid, so it doesn’t lose natural flavor. It can be useful for soup soup and soup slow, but you have to make sure the chicken isn’t too mature. Brown side is enough to seal the taste, and let the pot do the rest. You can also remove the skin and smoke pieces to remove fat before being cooked.
If you like experimenting with your cooking, chicken is also a great way to learn. It runs quite a lot of ingredients and easily absorbs all flavors. So don’t be afraid to try new spices, vegetables, or even fruits in your chicken recipe – you might come up with something great!
Simon Burke likes to cook delicious and nutritious food for his family. And fortunately for us, he also enjoyed sharing his cooking experience and recipes with us all.