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Cooking Methods for Chicken

Here are some cooking techniques offered by our Metro experts for the preparation of the different chicken cuts.

Trussing technique

Trussing means to tie or skewer a chicken to maintain its shape during cooking. This can be done with string or a trussing needle and thread. Not only does it keep the chicken intact, it facilitates carving once cooked. Chicken that will be stuffed or roasted on the barbecue can be trussed simply and rapidly using two metal skewers. The first skewer is inserted into the wing, across the neck and through the other wing; the second is inserted into the one leg, through the body and out the other leg. Secured this way, the chicken will keep its shape throughout cooking.

Roasted chicken

With this method, the chicken is oven-cooked at medium heat 80º C (350º F) in an open roasting pan without any added liquid.

  • Choose a pan that is just slightly bigger than the chicken and place the bird on a rack or on a bed of vegetables.
  • Baste the chicken often to keep the flesh moist.
  • During the first hour, cook the chicken for 15 to 20 minutes on one side then turn it and cook another 15 to 20 minutes for uniform browning. Turn it on its back and continue cooking until desired internal temperature is attained.
  • Chicken, whole, stuffed or plain, is ready when it reaches an internal temperature of 82º C (180º F).

Grilled chicken

On the stovetop or on the barbecue, the chicken is seared rapidly over medium-high heat. The intense heat makes the skin very crispy and gives the flesh wonderful flavour. This method is ideal for sections or pieces of chicken.

  • Season or marinate chicken pieces. They can also be coated with butter.
  • Cook over medium‑high heat, turning only once midway through cooking.
  • Always use tongs to avoid piercing the meat.
  • If using the barbecue, grill chicken on a double layer of lightly-oiled foil with the cover down.
  • The chicken pieces are ready when they have reached an internal temperature of 77º C (170º F).

Braised chicken

Using this method, the chicken is slow‑cooked on low heat in a covered casserole with a little liquid and vegetables.

  • Coat chicken lightly with flour.
  • Brown chicken pieces turning only once using tongs.
  • Add cold liquid, wine, beer, broth or vegetable juice.
  • Add garlic, fresh herbs and aromatic vegetables, shallots, carrots, leeks for more flavour.
  • Cover and simmer until tender.

Sautéed or stir-fried chicken

Using this method, strips of chicken are cooked rapidly over medium-high heat in a lightly-oiled frying pan or wok.

  • Season the chicken strips with herbs.
  • In a lightly-oiled frying pan or wok, brown over medium-high heat for 2 to 3 minutes.

Poached chicken

With this method, chicken sections are cooked in a simmering liquid.

  • Place chicken in cold broth or other herb‑seasoned liquid.
  • Bring slowly to a boil and reduce heat.
  • Simmer (do not boil) until cooking is complete.

Chicken cooked in the microwave

The cooking time and heat intensity will vary depending on the number or the size of the chicken pieces

1 to 2 pieces: 4 to 6 minutes at maximum intensity

3 to 4 pieces: 7 to 10 minutes at maximum intensity

7 to 8 pieces: 15 to 18 minutes at maximum intensity

Quarter chicken: 12 to 15 minutes at medium intensity

Half chicken: 15 to 18 minutes at medium intensity

  • There is a golden rule for cooking chicken in the microwave: always turn the meat half‑way through cooking.
  • Let stand after removing from the microwave. This will allow the accumulated heat to reach the centre of the meat.
  • Always check the internal temperature of the meat after the standing time. If the meat is not completely cooked, microwave for 1 or 2 minutes more.
  • To keep the chicken from sitting in the cooking juices (and make it taste like boiled chicken), place it on a rack or an inverted saucer before microwaving.


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