Ahhh Chicken. The universally loved protein.
However, for the white meat we love to eat, there’s a few common mistakes that’s made in the prep. Sort these out and let your chook off the hook
- RINSING – washing, rinsing or soaking the chicken before cooking does not kill any bacteria. If anything, you’re upping your chances of splashing any chicken germs all over your sink and benches.
- NOT PATTING DRY – if you pat dry your chicken with paper towel, it helps with searing and browning. It also help create crispy skin (if your using skin-on cuts). Excess moisture creates steam, which doesn’t help with browning.
- OVER-CROWDING THE PAN – yeah we’re all busy and you just want to get it done, but appreciate that bird. Each piece of chicken needs its own space, or else it will steam in juice and not brown properly. Also, you need to leave it alone! Pat it dry, season with salt and pepper and pop it in a heated pan thats coated in your fat of choice. Let it sear. It will seem to stick at first, but leave it be and the magic will happen.
- NOT RESTING – not you, the chicken. Although, I am always up for a nanna nap. The moisture comes to the surface during cooking. You need to let it sit, covered in foil for 10-15 minutes, to let the juices resettle and redistribute themselves through the meat. This will result in a juicier bird.
- ONLY EVER BUYING SKINLESS BREAST – boring! And bland if I do say myself. IMO, thighs are the way forward. Cheaper and tastier! They’re also much better for slower cooking, for curries and casseroles, they go soft and juicy and much harder to over-cook. Bone in meat is also super tasty.
Who says a roast is only for the weekends? Spatchcock your chook and that bad boy will roast in 45 minutes.