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Chicken can become quite boring quickly. You may have tried everyHealthy chicken recipe Under the sun, and yet you are stuck with a rubbery meat, tasteless and boring. Which give? If you do not prepare your chicken and prepare it properly, you risk being left with a driftprotein-But it does not need to be that way. There are some tips you should always follow during the preparation of poultry. Stick with these and understandHow to cook the chicken will be much less mysterious.

To help you work on your cooking skills and cook poultry perfectly, we have rounded thecommon mistakes that people do when cooking chicken, then you know what to avoid oncemeal meal roll around.

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The secret to make sure your chicken is not turning away and rubbery is to tear it in a saucepan over medium-high heat and thenFinish cooking in an oven at a lower temperature, says Daniel ShemtobTLT food, which has several restaurant places in California. In this way, it will always reach the internal temperature needed while remaining juicy, he says.

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Throw outBottled barbecue sauce! All you need for a perfectly juicy bird isa brick or two and an aluminum foil. The extra weight helps to press the bird uniformly and forcefully against the grill, which translates into a bird judicial with crispy skin - a winning victory! We like thisChicken under a brick recipe For a real chicken feast that could not be easier to do.

Wes Witsell, the executive head atManuela In the city center of Los Angeles, suggests that youStabulating the chicken breast with a fork If you grill it; This will help the marinade penetrate in the chicken breast. A good mix of marinade suggests: a lot of olive oil, lemon zest, lemon pepper, cayenne, paprika and a touch of honey.

I do not know where to start? You can not go wrong with these8 chicken marinade ideas for deliciously juicy chicken breast.

You will not want to cook your chicken too much, but make sure to give it a good character, then let it rest before deciding, Whitsell suggests. "People have a poorly designed notion on the chicken," he says. "If you cook with OS-IN, have the meatpink near the bone is okAnd you want fruit juices to be missed when cutting. If there is no juice, so it's too cooked. "

There are three easy ways that you can check if your raw chicken has reached its apogee above its peak, according toClaudia Sidoti, Chef, Head of the Food Industry and Member of theEat this, not that! Council of medical experts who opens aRestaurant in Northern New York State this summer. First, Sidoti adviseslooking for a color change. "The fresh and fresh chicken should have a pink and fleshy color. As it starts to go wrong, the color fades to a gray nuance"Sidoti has previously saidEat this, not that.

Second, Sidoti says to trust your nose. "The raw chicken with a very powerful smell. Sometimes it can be described as an acid odor. If the chicken has sketched out of all kinds, it is the safest to throw it," she says.

And if you are considering pairing vegetables with your bird, be sure to avoid these8 common mistakes you make when cooking vegetables.

GetTwo cutting boards of different colorsCan help you keep you with the best food security rules. Just book one for meat, poultry, chicken and seafood and the other for things like bread and vegetables. In addition, you will want to make sure you disinfect your panels after use. According toAcademy of Nutrition and DietaryAfter cutting the chicken, you should clean the board "in soapy hot water, then disinfect with chlorine bleach or other disinfectant solution and rinse with clean water."

Also make sure you never place cooked meat on a plate used to maintain raw meat and you still wash your hands before and immediately after handling raw meat.

If you start with the frozen chicken factory, the odds are good your meal to taste and will not have as much flavor as possible. Whenever possible, opt forOrganic chicken, free and locally producedout of a refrigerator (instead of the freezer). These options are more likely to maintain moisture and be packed with flavor.

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Rinse the chicken before cookingmay seem like a good way to improve one's hygiene butFood safety rules Maintain that this makes contamination more likely to occur. The process of washing the chicken spreads potentially harmful bacteria on your sink and countertops, and it is unlikely to serve as real benefits. SoChicken and advance.

Although it may not be a good idea to wash your chicken, itis A good idea to dry it. This may seem counter-intuitive; After all, no one likes to eat dry meat. But most people love the outside of their chicken to have a charming crispy brunette - and it is only feasible when you start with a dry bird. For best results, leave meat with dried air outside any package for a few hours in the refrigerator. Then remove it from the refrigerator andPattez it sec with paper towels Just before cooking.

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Rare is the head of the house who did not try this approach tothawingBut here is the reason why you should avoid it: the temperatures of the room offer a hot breeding ground for all kinds of potentially harmful bacteria. And as the outside of the meat is likely to thaw faster than the inside, it means that the outside will be vulnerable to these bacteria for a large part of the time that the interior is still decreasing.

To avoid this problem,Remember to thaw the chicken during the night in the fridge Or place it in a plastic bag and overwhelm this bag into cold water. (Simply make sure to replace water often if temperatures in the bowl never mount at room temperature.)

We all know that it is essential to wait for a steak before cooking, but fewer people realize that it is equally important toChicken breast Before throwing them into a saucepan.

Chicken chicken is good for several reasons: it helps to bid the meat, it reduces the cooking time (which makes it possible to minimize the risk of exceeding) and facilitates the realization of a cooking itself. For best results, make sure the breasts are a uniform thickness; Aim about half an inch.

While it's true that you do not want to leave the meat sitting on the counter from ages before preparing it, itis A good idea ofLeave thawed meat sitting from the refrigerator for 15 minutes Or before preparing it. This will help you ensure that the interior and outside of the meat is usually the same temperature, which increases the chances that the chicken will cook uniformly.

Because you want to make sure that the chicken is completely cooked, you risk cooking too long. "This is where Wrining can save the day," says Derek Wolf, fire enthusiast and owner ofOn the cooking of fire. "What you do issoak your chicken In a mixture of herbs, spices, sugar, water and salt for a few hours to create a perfect amount of moisture inside the meat. This helps prevent on-cooking and improving the flavor. In addition, it's super simple. My preferred brine is composed of coarse kosher salt, thyme, black pepper, sugar and morton water. "

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"You have already found with not enough space to cook the chicken breast? In a desperate attempt to accelerate the process, you push all the chicken in a pan hoping that everything is going," says Wolf, reminding us all this Common blunder. "What ends up happening is that meat meat unevenly due to overcrowded." In addition, overcrowding can cause steam from your chicken rather than helping it get this beautiful caramelized brunette skin.

Fortunately, there is a quick solution that can recover your faulty meat dinner plate. Wolf has a solution that will be useful if you are already mid-process. "When you encounter space problems, make sure youGive each piece of chicken enough room for cooking. The meat needs the heat rising from all sides to fully cook. Just enter another stove or wait for the chicken already to finish, "says Wolf." Better to have full cooked chicken than not! "We could not be more agree, especially because the chicken is one of theHigh-risk foods that are most likely to be contaminated.

Many recipes give you an approximate period for cooking chicken dishes. It is therefore reasonable to assume that time is the most important factor. But in reality, the temperature tries the time any day of the week.

AMeat thermometer The only tool that can give you a real confidence that the meat is entirely cooked. Chicken should be cooked to165 degrees Fahrenheit; To test it, insert a meat thermometer into the thickest part of the meat (without touching a bone). Try to avoid cooking the meat beyond this temperature because it is a sure way to have dry meat on your hands.

And for more cooking tips, do not miss these10 Chief Secret for Cooking Chicken Breasts Perfectly.

To forgetstuff the cavity of the chicken Before roasting is a way to meet with a dry desert dinner.

"To add some moisture and additional flavor, cut a lemon, onion or even an apple in pieces and place in the cavity with a strand or two bay leaves. As the roast chicken, these aromatics release from the Moisture and flavor, says Sidoti. "Do not forget to delete the stuffing before sculpting."

"When to grill the chicken, find the right moment to return is essential," says Wolf. "If you go back too soon, you end up ripping the upper layer of caramelized meat."

"The best way to prevent this is twofold: first, have a clean cooking surface. When cooking the chicken, make sure that the residue of the previous cooking session is cleaned, which will prevent the chicken from paste. Second, wait for the chicken. Secondly, wait for the chicken to release naturally. When you place the meat on the grill, it will remain heat, but after a while, it will slowly create a layer of external crust. This layer will be released from 'a clean grid at the right time. Just wait for it. "

Move the chicken around the pan is often as if you press the elevator button again and again. To do either will not get you faster.

"If you want a beautiful Sear,Try not to move the chickenFor about five to seven minutes once in the pan. If the glue chicken is probably not ready and will not be golden brown, "says Sidoti." Also, try to avoid overloading. Turn it once and do not tap another five to seven extra minutes. Again Once, the goal is a golden brown color on each side. "

Chicken breasts can be a little thick meat. Not only can they be up to two inches thick, but they can also be very thin at the other end. Due to the uneven thickness, the chicken cook at different rates, leaving you a chicken too cooked at one end and cooked (or even undercooked) of the meat at the other end.

To avoid uneven cooking, you can do one of two things. An option isButterfly your chest. Place your hand on the top of the chest and apply light pressure. From the thickest part of the chest, take a sharp knife in the middle of the meat and start sliding the knife into the chest until you cut down the net in half. You can either leave an edge of the connected meat (how much if you open the sliced ​​meat in one piece, it would look like a butterfly), or you can separate the net. A second option isHall the meat of chest until it is absolutely. You can do it with a full chest or even with your sliced ​​meat.

Yes, you should reallyleave meat Once you remove it from heatNo matter how much he seeks to eat immediately. If there is one thing, all the chiefs can agree, that's it: it's important to let him rest a little before diving. This allows the juices to redistribute throughout the meat, which helps ensure a taste of moist. Try the chicken with aluminum foil and let it rest for about 15 minutes before eating.

Now that you are armed with these tips and tricks, you are on your way to cook chicken that is more juvenier and tastier than ever.

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