Things You Need to Know When Cooking Chicken Meat

– The younger the chicken, the tenderer the meat. On the other hand, the older the chicken, the more flavorful the meat will be.
– Fresh chicken should be stored in the refrigerator for a maximum of 2 days. If you are not going to eat it within 2 days, keep the chicken in its original packaging and put it in the freezer; thaw and clean the chicken when you are ready to cook. This method helps prevent bacteria from entering the chicken.
– The best way to thaw chicken is to place it in a tray or a large bowl, and keep it in the refrigerator. This way, you don’t have to worry about chicken juices leaking into the refrigerator and contaminating other foods.
– To quickly thaw chicken, keep the chicken in its packaging and place it in a large bowl of water.
– Do not store raw chicken near raw foods that you will eat uncooked, such as fruits and vegetables.
– Wash your hands, cutting board, knife, and any utensils you used to handle raw chicken before using them for anything else.
– The best way to carve chicken is to use a specialized chicken cutting shear. This way, the meat and bones won’t scatter around, saving you time on cleaning.
– The chicken breast meat (without bones) is usually tough and uneven in thickness; therefore, before cooking, you should brush oil on each piece of meat and sandwich them between two layers of food wrap, then use a hammer to pound the meat, hitting the thickest part of the meat, continuously until the meat reaches a consistent thickness, you can then proceed to the next steps such as marinating and cooking. Additionally, to ensure even cooking, the middle part of the chicken breast should be placed in the center of the pan to ensure it is heated the most.
– If you are cooking different parts of a chicken in one dish, it is best to cook the back and thighs first for a few minutes, then add the wings and chicken breast afterward.
– To make the skin of roasted chicken crispy, occasionally brush a layer of butter on the chicken skin!

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