The 6 Most Common Chicken Cooking Mistakes

Chicken meat has firmly entered our diet and has taken one of the first places there.

Chicken meat has firmly entered our diet and has taken one of the first places there. The popularity of chicken is in its availability, quick preparation and, of course, price. But, unfortunately, many housewives, both unknowingly and due to lack of time, make mistakes in cooking chicken. Fixing bugs!

 

1. Wrong selection and storage

The taste of any dish, including chicken dishes, depends on the quality of the products. Arriving home, you must immediately shift the purchase to the refrigerator if you are going to cook it on the same day. Send the chicken to the freezer if you do not plan to cook that day, and the next day. Chicken should be frozen and thawed once and no more.

2. Improper defrosting

 

If you want to cook frozen chicken, you must first defrost it. Chicken meat left on the table for defrosting will turn into a breeding ground for bacteria in a few hours. The same will happen if you put the chicken in the microwave. Because as the temperature rises, the rate of bacterial growth increases. Move the chicken from the freezer to the refrigerator overnight. And as soon as it thaws, further storage can last no more than one day (either cook or throw away). 

3. No need to wash raw chicken

This is not recommended as you do not get rid of the bacteria or kill them, but instead they will spread with water and splashes all over the surface of the meat. And also in the sink, on the table and other dishes. And then you will wash the dishes there or put other products. Just don't let raw poultry and its juices come into contact with other foods.

 

We have developed an automatic reflex that everything raw needs to be washed. Someone thinks that the chicken is dirty, someone thinks that it has mucus on it. Industrial poultry enterprises guarantee cleanliness and sterility in packaging. You just need to take and cook. High temperature will kill all germs.

It is better to make sure that a separate board and a separate knife are used for cutting.

4. No need to cook chicken at a high temperature

 

When you cook chicken over high heat and at a high temperature, chicken meat is easily digested. It becomes dryish, "rubber".

Boil the chicken after boiling at a temperature not exceeding 85 degrees. The water should completely cover the meat. You need to cook under a loosely closed lid. And so that the water does not seethe, but there are “ripples” on the surface. Slow fire is a chicken's friend. 

5. Do not fry chicken with vegetables

 

When frying, chicken juice does not evaporate from the pan, but is absorbed by various vegetables. And you get a solid taste of chicken. And the frying process is replaced by stewing.

Fry the chicken first. You can add soy sauce, onion, garlic. After that, remove everything from the pan.

Separately, fry vegetables with all kinds of seasonings until tender.

Combine chicken with vegetables before serving and heat everything together for a couple of minutes.

6. Mistakes when baking chicken and chicken meat in the oven

 

Do not wash the chicken, but pat it dry with a paper towel. If the carcass is dry, moisture evaporation decreases and the chicken will brown well.

Don't forget to "attach" the wings and legs to the torso. This can be done in many ways. Thanks to this, the chicken is baked evenly, and also does not lose a lot of moisture. And, of course, the circulation of hot air bakes the carcass more evenly.

The vast majority of housewives lay the chicken on a baking sheet breast up. This is partly correct. But only in part, because the breast is the largest and densest part of the chicken. Turning down, we remove it from direct heat and do not let it dry out, but on the contrary, we save more of our own juice. And you can make a beautiful golden brown crust by turning it over for a few minutes at the end of cooking.