Preparing Chicken
When preparing chicken for cooking, set giblets, neck and other
organs aside for making stock and discard excess fat. Wash the chicken
and pat dry with a clean lint free cloth or lint free paper towel. With
a knife or kitchen shears, cut into joints, making it easier to cut into
individual portions once the bird is cooked or cut into pieces before
cooking.
Some people prefer skinless chicken, eliminating the fat that lies
just beneath the skin. The process of removing skin from chicken
breasts, thighs and drumsticks is an easy one. Use a very sharp small
knife to cut a slit in the skin and gently glide the knife between the
skin and the meat. Separating the skin from the flesh is then a very
simple process that can be accomplished in just a few minutes.
Boning chickens, whether whole or already cut into parts is a little
more complicated, but it doesn’t take the skill of a surgeon to
accomplish this task. Boning whole chickens is normally used for special
occasions, making the chicken a meaty casing for luxurious stuffings and
making it easier to carve. Even chicken wings can be boned and stuffed
for easy to eat appetizers or finger foods at parties.
Boning whole chicken
- Cut a slit in the center back with a small, sharp knife
- Separate the flesh from the bone along one side to the breast
- Closely follow the bones, gradually easing the meat from the
thigh, drumstick and wing.
- Cut through the thigh bone
- Cut off the wing tip
- Repeat the process on the other side
- Lift the rib cage away
- Discard the bones or save for making soup or stock at another
time
Boning wings
- Slip a small sharp knife down both sides of the drumstick bone
toward the joint, careful not to pierce the skin
- Remove the bone and repeat the process with the next joint
- Remove the bones and reshape the wing
Marinating chicken can give this versatile bird an infinite variety
of flavors, from the sweet and savory to hot and spicy, and all points
in between. Wine, vinegar, lemon juice, yogurt or even salad dressings
all make quick and easy marinades that can instantly transform a plain
chicken entre into the centerpiece of a delectable celebratory feast. It
should be noted that when honey or sugar are used in making sweet
marinades, scorching can occur during cooking. Therefore, these
ingredients should be used sparingly.
Marinating Chicken
To marinade chicken, place it in a shallow container, preferably
glass or ceramic, and thoroughly coat it with whatever marinade
flavoring you choose. Cover with plastic wrap and refrigerate for a
minimum of two hours to yield the best results. When ready to cook,
drain the liquid and set aside. It comes in handy for basting purposes.
Some cooks like to use the reserve liquid along with the chicken
drippings to make a sauce to serve alongside or atop the cooked chicken.
If this option is selected, be sure to cook the sauce longer than usual
to make sure all drippings from the raw chicken are cooked thoroughly.
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