Chicken Cooking Techniques
Regardless of the technique used to prepare chicken, it must never be
served until it is cooked thoroughly. Roast, grilled or barbecued
chicken can be checked for doneness by piercing the thickest part [thigh
or breast] to see if the juices run clear. If the faintest trace of
blood appears, the bird is not yet done. Other ways to check for
doneness are to jiggle the drumstick. If it moves easily in the socket,
it is done. Chicken that is done falls from the bone easily when pierced
with a fork.
The two basic methods of cooking chicken are dry heat and moist heat
cooking.
Dry heat cookery includes oven roasting, barbecuing and
grilling chicken, as well as stir frying and pan frying. It is best to
use smaller, tender chickens for this process. Timing is of utmost
importance to assure that when served, the chicken is not tough or dry.
Moist heat cookery, braising, casseroles, pot roasting,
poaching or steaming, takes longer and is best for less tender cuts.
Roasting: Place a room temperature stuffed and trussed [if
desired] chicken on a rack in a shallow oven proof pan with a little
water or wine in the bottom to prevent drying and put it in a preheated
oven. Use a basting brush to coat the bird with oil or melted butter or
margarine and cover with a piece of aluminum foil. Cook according to
recipe instructions, basting frequently. Remove the foil for the last
20-30 minutes of cooking, allowing the bird to brown. Once the bird is
done, let it rest for about 10 minutes before carving. Instructions for
basic carving techniques are:
- Use a two pronged fork to hold the bird steady during the
carving process
- Use a sharp carving knife to first cut along the leg
- Cut through the skin, using the tip of the knife to separate the
bone at the joint
- Cut above the wing, to the breastbone
- Carve the breast meat in thin to medium slices parallel to the
rib age
- Separate the legs by cutting the joint between the thigh and
drumstick
- Carve the thigh and drumstick meat in thin to medium slices
Barbecuing: Allow the coals plenty of time to get hot. This
will allow the chicken to cook over hot glowing coals rather than
flames. Cooking times depend entirely upon thickness of the pieces of
chicken. Brush chicken pieces with oil, marinade or sauce during cooking
to add flavor and prevent drying out. One risk of barbecuing, it is that
chicken will cook on the outside before it is thoroughly done on the
inside. If this occurs, move the chicken away from the hot coals to a
part of the cooking surface where the heat is not as intense or wrap it
in foil to avoid over browning.
Grilling: Place chicken pieces skin side down on a cold, oiled
grill. Put atop a preheated grill, and cook 15-20 minutes, brushing
frequently with marinade, butter or oil. After turning, cook on the
reverse side, brushing frequently until done.
Stir-frying: This traditional Asian method is a fast way of
cooking that uses strips of chicken, trimmed of all fat. In a wok or
heavy pan, heat a small amount of oil, then stir-fry over a high heat,
tossing the chicken rapidly until done.
Pan-frying: Small tender chicken, cut into individual pieces
is ideal for this cooking method. Chicken prepared this way may be
seasoned or coated with seasoned flour to add extra crispness. Add
seasoned chicken to heated oil in a heavy pan. Brown the chicken for two
to three minutes on each side, then reduce the heat an cover to allow
the meat to cook thoroughly.
Deep frying: Deep fried is prepared similarly to pan fried
chicken. Chicken that is deep fried is coated with seasoned flour, bread
crumbs, batter and sometimes other ingredients to yield a crispy
coating. Washed chicken and coated chicken is immersed in hot oil and
turned with tongs, then drained on paper towels when done.
Casseroling or braising: this slow cooking process is best for
large, less tender chickens because brings out their very best. Through
the process of gently simmering, tough birds are transformed into
tender, mouthwatering delicacies. The first step is to brown chicken
pieces to seal in moisture; then transfer to an ovenproof/flameproof pot
with wine, stock, or sauce and vegetables if desired. If cooked on top
of the stove, the mixture is quickly brought to a boil then reduced to a
simmer until done. When cooking in the oven, the pot should be covered
and the oven set at a low temperature to prevent the liquid from
boiling. Slow cookers, or crock pots, are best for this process as they
are specifically designed to prevent boiling, allowing the meal to cook
slowly and evenly. The result is a fall-off-the-bone delight.
Poaching: This slow cooking process involves simmering the
chicken in water, stock or wine, with the addition of herbs and/or
vegetables. Large, less tender chickens are well suited for this
preparation method; however, when smaller birds are used, the cooking
time is to be reduced. Once the chicken is finished cooking, strained
liquid can be used to make sauce to serve with the chicken or saved to
be used for stock at a later date. |
