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How to perfectly cook boneless and boneless chicken

From simple chicken soup to deliciously spicy chicken wings, chicken is a healthy and affordable way to ensure your body gets its dose of protein in the right amount. Here are some tips to make sure the meat doesn’t dry out or overcook.

Depending on the cut of meat you use when cooking chicken, it will directly affect the way you cook it. Being a lean protein with not too much fat to keep the meat moist or tender while exposed to a heat source, taking a few precautions while cooking can be quite a delicate challenge. The style in which you cook the meat also determines the ideal temperature to watch for, along with the time it takes to cook chicken. Bone-in chicken pieces should typically reach an internal temperature of 82 degrees Celsius, and boneless chicken pieces are usually fully cooked at a temperature of 76 degrees Celsius.

Cooking a whole chicken, depending on the size of the bird, takes anywhere from 55 to 70 minutes and let it rest for at least 20 minutes before carving. Bone-in chicken parts may take between 20 and 40 minutes when cooked in a pan, while boneless pieces may take no more than 10-12 minutes. Conversely, when grilling boneless chicken, it takes about the same time as cooking it in a pan, while bone-in chicken takes 15-30 minutes. An important measure to take when cooking bone-in chicken is to pre-brine the meat, with or without skin. If you find you’re short on time and can’t brine the chicken, you can also put a generous amount of salt on the surface of the egg whites and leave it overnight in an open dish to allow the brine to extract the moisture the chicken is soaking in. will cook. in the end. Be sure to wash off the excess before further seasoning or seasoning the meat.

If you’ve made a solution with salt, sugar, some whole herbs, and aromatics like lemongrass and garlic, along with an acidic source like lemon juice or vinegar, you can keep the moisture in the meat intact as it cooks for an extended period of time. For a boneless chicken by-product, such as ground beef, adding a little stock or water to make a sauce or covering the pan the ground beef is cooking in with a lid helps lock in the flavor and moisture. without letting it dry out too much. Stuffing a whole chicken or adding chunks of lemon wedges not only helps tenderize the fiber in the lean chicken, but also activates juices that help pieces like chicken breasts stay moist once cooked. When a recipe calls for chicken cuts and doesn’t specify which cut of meat to use, try choosing the chicken thigh instead of a steak or chicken breast. It is not only a cheaper piece of meat, but also full of flavour.