How to Cook Chicken
- Spatchcock whole birds to enable even cooking.
Turn the meat with tongs or a spatula. Piercing with a fork causes the juices to escape.
Use a loose foil tent or inverted disposable pan to cover chicken on the grill and retain both heat and moisture when using the indirect grilling method. - Brining before roasting makes for tender, juicy meat.
Room-temperature butter slipped under the skin before cooking keeps the meat moist and ensures flavorful, crispy skin.
A V-shaped rack or basket placed in a pan allows for even heating, and keeps the bottom of the bird lofted from the drippings. - Covering the chicken after it's been fried will cause it to lose its crispiness.
To avoid dangerous spattering, dry off utensils before they come into contact with the cooking oil.
Also allow floured or coated pieces to dry for 20-30 minutes before they're placed into the oil. They'll brown more evenly.
Drain cooked chicken on a metal rack or a brown paper bag rather than on paper towels. It'll retain more crispiness. - Start with a whole, skin-on breast and split and/or remove skin after cooking. This allows for more even heating and juiciness than pre-split breasts, which may be of unequal size.
Press the chicken during cooking with a heavy pot, or a deep pan filled with water. Keep a layer of foil between the vessel bottom and the chicken.
Combine equal parts butter and oil for maximum flavor and browning without smoking and burning. - Using a broiler pan rather than a flat roasting pan greatly reduces the risk of grease fire.
Arrange chicken parts with the largest, thickest pieces in the center under the most direct heat, and the smaller pieces out toward the pan's edges. Even in this arrangement, the smaller pieces will need several minutes less cooking time.
The chicken should sit 5"-6" from the heating element. Adjust racks if needed. - Several sprigs of fresh herbs blended or processed with a clove of garlic, a pinch of kosher salt, a splash of red or white wine and several tablespoons of olive oil adds fresh flavor to grilled and roasted chicken.
For maximum flavor, rub pastes and spices both on and under the bird's skin.
Multi-hour marination isn't necessary. 30-60 minutes tends to be sufficient. - Use metal or wooden utensils, as plastic will likely melt at the high temperatures required for this method.
It is easier to cut chicken into thin strips if it's slightly frozen
Use 1 - 2 tbsp. of peanut, vegetable or corn oil for each pound of chicken. - Brown the meat evenly in oil or butter, and then add the cooking liquid to the same pan to maximize flavor and reduce cleanup.
Don't use non-enameled cast iron or regular aluminum pans as they can impart an unwanted taste to the chicken with this method. Nonstick cookware doesn't let the meat brown as well as anodized or pressure-cast aluminum or stainless steel does.
Stock and red or white wine make excellent braising and stewing liquids, as do brandy, cider and crushed tomatoes. - Use separate, differently colored sets of utensils for handling raw and cooked chicken, or wash thoroughly with hot, soapy water in between uses.
A minimum internal temperature of 160 F must be reached in order to kill any bacteria.
The older the bird, the more flavorful it is. Research the producer's practices to find out their age standards.
Excess liquid in the bird's shrink-wrap indicates that it may be past its ideal sell-by date.
GRILLING
How to Spatchcock
BRINING
How to Brine Chicken
FRYING
SAUTEING
BROILING
SEASONING
STIR FRYING
BRAISING & STEWING
HANDLING
Recent Comments
JFSINC1929 09:19:50 AM Jun 01 2009
MrBradW61......Are you 1 of those that believes EVERYTHING you read? The sky is falling, the sky is falling. If chicken skin is so bad for you and you'll die with int 10 years, I guess I should give it up. I'm 61, been eating chicken prepared by my grandmother, my mother, my wife, my in-laws, heck, even Col Sanders. The "skin" is the best damn part of the chicken. Most people die from genetic conditions. Now if you want to say smoking will kill you within 10 years, you'd be wrong at that also. But you're probably one of those brain washed libs that believes everything you read/see/hear on the liberal news networks.
Mac2jr 08:26:15 AM Jun 01 2009
Cook skinless chicken by boiling until tender, cool and dry, dip in egg white, then in ground corn flakes, spray with cooking spray and place in 400 degree oven or under broiler until brown, flip and brown other side, serve. Very little fat and nice and crisp. To add spice, sprinkle with Cajun spice or red pepper or garlic and onion, or season salt before dipping into corn flakes. Try different spices and experiment, makes for interesting meals.
TAEJME 09:32:52 PM May 30 2009
How do I know when to STOP brining something? Kat, you say I can always brine MORE, but how do I know how much more? Thanks for the help.
TAEJME 09:28:55 PM May 30 2009
You say, on teaching us how to "brine", to start at the lower time because you can always brine MORE, but you don't say how you KNOW when to STOP brining. Would you please clarify this point? Thank you so very much.
PARRIS32 07:41:04 PM May 30 2009
Why do Yankees say they MAKE chicken, or MAKE bacon or MAKE eggs? We Southerners fix or cook or prepare them. Pigs make bacon, chickens make eggs and roosters and chickens make other chickens. Please let me know how I can MAKE A chicken.
STERLING GIRL 1 07:33:11 PM May 30 2009
I tried the recipe for chicken with skinless-boneless chicken breast,and OH MY!!!! they were so moist and tender and browned just perfect.Will sure do it this way from now on
John4dsp 06:51:22 PM May 30 2009
Badgirl, You said you Miss making it (your grandmothers fried chicken) for your family and friends. What's the problem? The original recipe was consumed in a house fire. OK. You made it for friends a family. You Made it. It's in your head. The recipe is there, just extract it.
