How To Buy Fresh Chicken For Cooking And Storage

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Handy Chicken Tips

Buying & Storing:

  • Do not buy a chicken with yellow skin & flesh. Buy one with white skin and flesh.
  • Buy broilers (small chicken of about 700 g) when buying chicken as they cook faster, especially for Tandoori and Tikka preparations.
  • Fresh chicken is always more tender than frozen chicken. So if you have a choice, always buy fresh chicken.
  • For every 800 gm of chicken with bones, you should buy about 700 gm of boneless chicken.
  • Never refreeze thawed out chicken, as it will turn hard and tough on cooking.
  • Never keep raw chicken at room temperature for longer than 1 hour, including preparation time.

Cooking:

  • Do not over cook chicken. It tends to get hard and chewy.
  • Use moderate heat for tender, juicy and uniformly cooked chicken. High temperatures toughen the protein, squeeze out juices, cause excessive shrinkage.
  • Boneless chicken can be substituted with chicken on the bone but will take a little longer to cook.
  • Chicken cooks better in a nonstick wok as the masalas do not stick to the bottom of the utensil when cooked.
  • Chicken can be cooked covered on low flame without pressure cooking. If the chicken is big, say 1 kg, it is sometimes better to pressure cook it for 2 whistles.
  • Marinate chicken for grilling and tandoori recipes. It helps to tenderize the meat.
  • The chicken should be cut properly at the joints otherwise, the meat tends to loosen from the bones on cooking.
  • Always wash mine in a strainer and not in a pan. Squeeze well to remove all water.
  • It is better to grind the mince once in a mixer to give it a sticky consistency so that the kebabs or seeks bind well and do not scatter while cooking.
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