Culinary tips and advice for chicken
The information is presented in a way that allows you to master
the basic principles yet provides you the leeway to add your own
personal touch to both everyday meals and special-occasion
dinners!
For best results, it is most important to select the best cut of
chicken for the chosen recipe. When in doubt, consult your METRO
butcher; he will be happy to assist you!
The versatility of chicken is legendary! Roasted, stuffed or plain,
grilled, whole or in sections, simmered hunter style (poulet
chasseur), in coq-au-vin, or curried, stir-fried Oriental style,
cold in salads or aspic’the list goes on and on.
But, there is a golden rule to cooking chicken: always use a meat
thermometer to test the degree of doneness. It is the only reliable
way to obtain meat that is juicy, moist and perfectly cooked.
A whole chicken should be cooked until it reaches an internal
temperature of 82º C (180º F), chicken pieces 77º C (170º F).
Ground chicken should be cooked to at least 74º C (165º F). The
thermometer should be inserted in the fleshiest part of the meat,
away from bone, fat or cartilage.
If you do not have a meat thermometer, make sure the leg of the
chicken detaches easily from the body and the juices run clear, not
pink.
This degree of doneness does not always correspond to all
consumers? taste. Many people prefer chicken to be cooked to well
done. When the leg detaches easily from the body, the internal
temperature of the chicken is usually 82º C (180º F).
Do you know that the ?oysters? are the most delectable pieces of
the chicken? The oysters are found on either side of the carcass,
just above the Parson’s nose! Look for them... you’ll be glad you
did!
For
delicious chicken recipes
Tender meat and crispy
skin
- A good way to keep the flesh tender is to slide a small pat of butter between the skin and the flesh prior to cooking. Use unsalted or seasoned butter. You can make your own aromatic butter by adding basil, dill, rosemary or tarragon to softened butter.
- For golden skin, rub the skin with an acidulated liquid such as lemon juice or flavoured vinegar then coat lightly with butter and baste often. Butter adds subtle flavour to the cooking juices.
Stuffing chicken
- A well-seasoned stuffing brings out the flavour of chicken and gives it a more plump and appetizing appearance. For stuffing, allow about 250 to 375 ml per kilo (1 to 1½ cups per pound) of chicken.
- Always let the stuffing cool before inserting it into the poultry.
- Do not over-stuff the bird because the stuffing will expand with cooking. If overstuffed, the skin will split open and the presentation will be ruined.
- Once stuffed, place the bird on its back and close the cavity using a trussing needle and thread to keep the stuffing in place.
- Place chicken back-side down in a roasting pan so that the cooking juices can permeate the flesh and keep it moist.
- Sausage, soft breadcrumbs and cooked rice are a good base for stuffing. Add condiments and dried fruits to give it more texture and bind with an egg.
- Boned breasts are also ideal for stuffing. A little butter and cheese mixed with crushed garlic and fresh herbs make a simple and tasty stuffing for boned chicken breasts.
- A mixture of chopped mushrooms, garlic and herbs or chopped spinach and ricotta are also very flavourful alternatives.
- To reduce the risk of bacteria proliferation, stuff the chicken just before cooking.
Cooking chicken
- Chose a roasting pan just slightly bigger than the chicken.
- Remove the giblets inside the bird prior to cooking.
- Never interrupt cooking to continue later. This would promote the proliferation of harmful bacteria which leads to food poisoning.
- Regardless of the cooking method, always be sure to cook the chicken properly and sufficiently. The inside temperature must reach at least 65° C (150° F) to destroy salmonella. There should be no pink in the meat.
- Once cooked, remove from pan, cover loosely with foil and let
stand for 15 minutes or so. This allows the fibres to relax and the
juices to circulate into the meat.