Whole
chicken
To prepare a chicken for roasting, first make sure that
there is nothing inside the cavity (the giblets and
neck are sometimes stored in the cavity in a plastic
bag). Trim off any excess fat with a pair of poultry
shears, rinse inside the cavity, then pat dry the skin
and cavity with a paper towel. Truss the chicken by
tying the legs together, then tucking the wings behind
the body. The body cavity of the chicken can harbor
bacteria, so if stuffing, be sure to cook the chicken
right away.
Breasts
Chicken breasts are available on the bone and also
as skinless, boned breast halves with the tenderloin
strip attached. Breasts are the whitest and largest
portions of meat on the chicken. They can be roasted,
steamed, fried, broiled or barbecued, as well as stuffed
or wrapped. Be careful not to overcook as they can
dry out.
Thigh-and-let
quarters
The thigh and drumstick in one piece is good for baking,
barbecuing, breading and frying. Thigh quarters take
some time to cook through to the bone and need to
be tested with a skewer to make sure the juices are
clear. All chicken on the bone should be slashed before
cooking to make sure that it cooks right through.
Thighs
A thigh is a darker, more succulent meat than breast,
and works well ion curries and stews, and as kebabs
and satays. Thighs are available on the bone as well
as skinless, boned pieces.
Drumsticks
Chicken drumsticks are great as finger food and for
barbecues. They are also good for children, and when
cold can be served in lunchboxes or for picnics. Drumsticks
should be slashed before cooking.
Wings
Wings can be marinated and then broiled, barbecued
or baked to make great finger food. They are also
useful for making quick chicken stocks.
Ground
chicken
Chicken flesh can be ground and used for anything
that you would use ground beef or pork for. Try chicken
burgers, lasagna, terrines and kebabs.
Livers
Chicken livers are a rich source of iron and are delicious
as a pate or pan-fried for salads. Cut off any greenish
bits during preparation and make sure you clean the
livers well.
How
to keep the chicken
If buying fresh chicken, take it out
of its packaging and store on a plate, loosely covered
with waxed paper. Remove any giblets from the cavity
and store separately. If you are not using it right
away, place in the coldest part of the refrigerator,
taking care not to store it on a shelf above any cooked
food. They chicken should be kept cold at all times
and can be frozen for up to 3 months by sealing it
in a freezer bag with the air expelled.
Make sure you write the date on a label.
Using
frozen chicken
Defrost in the fridge, not under running
water or at room temperature. If you are defrosting
in a microwave, stick to chicken pieces because whole
chickens defrost unevenly. Place the chicken so that
the larger part of each piece is facing outwards.
Free-range
and corn-fed
These chickens are now widely available.
Free range chickens can be identified by a label stating
their place of origin and that they have been reared
humanely. They have a better flavor and texture than
intensively farmed chickens. Corn-fed chickens have
a yellowy skin and flesh, but are not necessarily
free-range.
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