Cooking the Perfect Chicken

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Cooking the Perfect Chicken
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Marinade the Meat
Everybody likes a tender juicy piece of chicken
to sink their teeth into, and there are a few
trade secrets that you can follow to cook your
chicken perfectly. The first is to marinade the
meat. Using a marinade will help you seal the
meat and keep it moist. You can make your
marinade using yoghurt, egg white, or buttermilk,
and combining it with some Coarse Ground spices
for added flavour. Leave the chicken in the
marinade for at least 3 to 4 hours, however
leaving it overnight achieves the best results!
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Brine It On!
Using brine is very similar to marination, except
it does not call for the use of spices or yogurt.
To brine your chicken all you have to do is soak
it in water with salt and a pinch of sugar. You
can add some whole spices to the water as well.
Leave the chicken for as long as you want, and
you will find your chicken remains moist while
cooking.
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Pound It
Pounding your chicken meat is a great idea for
recipes that need boneless chicken. It involves
beating the strip of meeting until it is thin in
size. After pounding it you can sprinkle on some
salt and Black Pepper powder and grill, fry, or
roast it. Pounding helps your chicken cook
faster, and keeps it tender.
Basting is Best
Now is the time to buy yourself a basting brush.
Basting involves coating the meat with oil or
butter during the cooking process. Bastings helps
distribute the juices evenly, and keeps the
chicken moist. You can even baste while using a
grill or oven, by taking the chicken out and
coating it every 20 to 30 minutes.
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Fatty Flavours
If youre looking for a little extra chicken
flavour in your Chicken Mughlai then using a cut
of meat with a higher fat content is a great
idea. This is a preferred method if you are using
the chicken breast. It involves cooking the meat
down, and the excess fat will melt down and keep
the chicken moist while you cook it. And there
you have it- a perfectly tender and juicy strip
of chicken to enjoy!
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Thank You
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