![]() ![]() Try one of the delicious chicken recipes featured on the Cericola Pinterest page today. No matter your level of expertise or cooking knowledge, these guidelines should help you ensure that you are serving the best chicken, regardless of the cooking method. It’s also a more economical alternative to buying chicken breasts, so feel free to experiment using thigh meat instead of breast meat - just substitute two thighs for every breast used in a recipe. ![]() The thigh is often considered the tastiest part of the bird because it has a higher fat content, resulting in a more flavourful cut of meat. So, no matter what you do with this part of the chicken, it’s bound to taste good.Ĭut into chicken with a knife. The skin on the outside gets nice and crispy, keeping the moisture in the meat, while the bones on the inside give it a rich, meaty flavour. One of the most beloved parts of the chicken is the wing. The temperature of these cuts should be 180☏ minimum. However, the meat and juices nearest the bones might still be a little pink even though the chicken is cooked thoroughly. ![]() It should go in easily and juices should run clear. If you’re grilling or pan-frying, you get the best results when you cook the breast at a high temperature for a short amount of time.įor smaller bone in cuts, like a chicken thigh. To ensure your chicken cooks evenly and stays nice and juicy, try pounding the breast out with a rolling pin or mallet until it’s slightly flattened. Since chicken breasts found in grocery stores tend to be quite large, it can make them difficult to cook through, without drying them out. However, there’s nothing worse than eating a dried-out piece of chicken, so the key is to keep it moist. The breast is one of the most popular parts of the chicken to eat because it’s both an excellent source of protein and low in fat. Never stuff a chicken ahead of time.)ĭone when meat thermometer reading is at least 170☏. (Note: Chicken should be stuffed just before roasting. Insert meat thermometer into the center of the body cavity. Insert a meat thermometer into the thickest part of the thigh, but not near bone or fat. The part of the chicken meat to probe for proper temperature: Safe Recommended internal cooked temperature by chicken cut Chicken cut If the proper temperature is not reached, the chicken should be returned to the heat source for further cooking.If you have more than one piece of meat, be sure to check each piece separately, as temperatures may differ in each piece.Make sure that the thermometer is not touching any bones, since they heat up more quickly than the meat and could give you a false reading.Remove your food from the heat and insert the digital food thermometer through the thickest part of the meat, all the way to the middle, but do not touch the bone. ![]() Secondly, how do you know when your chicken is cooked enough to consume? Here are a few tips to follow when checking to see if your chicken has reached the necessary safe internal cooking temperature: Recommended cooking methods / chicken cut Cut/Method Stew: Meat is barely covered with liquid and simmered slowly for a long time in a tightly covered pot.Roast: Meat is cooked in the oven in an uncovered pan, a method that usually produces a well-browned exterior and moist interior.Preserves the flavor of the meat and lends a nice brown color. Pan Fry: Meat is quick-cooked in a small amount of hot oil.Grill: Meat is cooked over hot coals or other heat source often referred to as barbecuing.Deep Fry: Meat is submerged in very hot oil in a deep-fryer or pot on the stovetop.Broil: Meat is cooked directly under or above a heat source in an oven directly under the gas or electric heat source, or on a barbecue grill directly over charcoal or other heat source.Braise: Meat is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot on the stovetop or in the oven for a long time.Chicken is our go to protein, with the unlimited possibilities and pairing options, it is difficult to grow tired of the changing flavours and endless uses.Ĭhicken is one of the most commonly consumed protein options for most Canadians, but are we doing this right?įirstly there are many different cooking methods that we must first become familiar with: Chicken is one of the most commonly consumed protein options for most Canadians, but are we doing this right? There are many different options when it comes to preparing your chicken, various cooking methods and depending on the specific cut you are using the temperature guideline can differ. No matter how simple the instruction, cooking anything can be intimidating to those of us who are not experienced. With websites and applications like Pinterest, Allrecipes, Tasty and Epicurious, it’s hard to resist attempting the featured mouth watering creations. Photo by: Vitchakorn Koonyosying on Unsplash ![]()
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