Mistakes You Might Be Making When Cooking Chicken

Everyone all-around can agree that chicken is great. Not only is it a protein-rich dish, but it is an economical one. One that can be purchased for a few dollars a pound. Unless you are a vegan and don’t eat meat, the chicken is always the go-to meat when it comes to a quick and healthy dinner. Maybe you are looking for a cheap Christmas alternative bird? Perhaps, you’ve got some leftover pesto that’s getting ready to expire. Whatever the situation is, it seems like chicken offers the perfect solution. The only problem is, it’s a dish that rarely turns out the way you intend, regardless of how you cook it. And, this is because most people don’t avoid these common mistakes.

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Choosing Bad Chicken

You’ll be cursed right from the beginning if you don’t choose the right bird. Just like with meat or fish, choosing a high-quality bird or cut is key to getting the most out of your cook. The truth of the matter is that you likely put a lot of thought into choosing beef steaks, so why should chicken been any different. You likely smell, eye, and feel your steaks before buying them. Why can’t you do the same with your bird? You can and there are a few key ways to tell if you are getting quality of junk. First, the meat should be rosy pink all over. This includes the crevice areas like thighs and wings. Gray means that chicken is on the verge of going bad.

In addition, the flesh of the bird should be firm, not lose or stiff. Lastly, there should be no blood or odors. If there are either, there is a good indication something is wrong. Avoid this chicken and move on to the next bird available.

Frozen Chicken

A frozen chicken might seem like a good idea. You just take it home, put it in the freezer, and access it when you need it, right? Wrong! The thing with chicken is that it needs to be juicy. This is probably why your cooks are coming out so dry. That juiciness that you desire is all about water content. When the chicken is frozen, guess what? There is no water content. What about when cooked? Unfortunately, when brought back to life the chicken will likely be void of these juices. It is hard to trust those fresh, never frozen labels as well.

If you want the best chicken possible, you’ll want the ones that are straight off the farm. Ones that have never seen the inside of a freezer. This will likely require heading straight to the source, the butcher. In addition to this, you’ll want to make sure you are taking advantage of the best possible recipes at sites like https://www.corriecooks.com/instant-pot-cornish-hen/

The Breast Is The Best

The breast is not only the best cut of the entire bird with the tenderest portions of meat, but it is the easiest part to cook. On top of this, it delivers a super-tasty end product. Wrong! Well, not entirely everything. The wrong part is the easiest cooking part. The thighs are probably the easiest to cook, making them the easiest to work with. They have a fantastic texture, are easy to deal with, season easily, and simply taste better than other parts of the bird.