Title : Chicken : Some Tips
link : Chicken : Some Tips
Chicken : Some Tips
Chicken is a delicious and adaptable protein option. It’s a blank canvas! It goes well with almost any flavour profile, and its neutral taste makes it great for family meals.
Buying Chicken
Chicken is one of the budget-friendlier meats. Buying the whole breast, including bones and skin, is usually cheaper than buying skinless and boneless breasts. You get the bonus of added flavour and fats, too!
Chicken thighs are a great alternative; we particularly like boneless thighs as they’re easy to cook and less likely to dry out. Cook them with the skin on for extra flavour and healthy fats!
A rotisserie chicken is a great shortcut for rushed meals or make-ahead lunches as it’s already cooked! You can enjoy it as is or in lettuce wraps and salads. Why not use the bones to make a collagen-rich bone broth. Tip; collect the bones in the freezer in a plastic bag until you have enough to make a batch of bone broth.
Who can resist chicken wings? They’re full of healthy collagen, fat, and flavour and can make great keto or low carb friendly party food.
What’s the difference between organic and conventional chicken?
Organic chicken is usually more expensive than conventional chicken unless it’s on sale. But what’s the difference otherwise?
Most importantly, organic chickens are fed 100% organic feed and raised without antibiotics. These antibiotics end up in the meat you’re eating — you are what you eat! Organic birds are also required to have outdoor access instead of being raised in indoor cages. This makes for happier and healthier birds which make for happier bodies.
To stay on budget, look for organic options in bulk or on sale and freeze it in portions. To do so, wrap the portions tightly in clingfilm and then in a freezer-safe resealable bag. Well-wrapped chicken pieces keep well in the freezer for up to 9 months. The safest way to thaw chicken is to place it in the fridge the night before you plan to cook it.
Organic chicken is usually more expensive than conventional chicken unless it’s on sale. But what’s the difference otherwise?
Most importantly, organic chickens are fed 100% organic feed and raised without antibiotics. These antibiotics end up in the meat you’re eating — you are what you eat! Organic birds are also required to have outdoor access instead of being raised in indoor cages. This makes for happier and healthier birds which make for happier bodies.
To stay on budget, look for organic options in bulk or on sale and freeze it in portions. To do so, wrap the portions tightly in clingfilm and then in a freezer-safe resealable bag. Well-wrapped chicken pieces keep well in the freezer for up to 9 months. The safest way to thaw chicken is to place it in the fridge the night before you plan to cook it.
How to cook and store chicken
When you’re cooking poultry, it’s really important to make sure that the meat is cooked all the way through. The easiest way to check this is with a cooking thermometer.
For chicken breasts, insert the thermometer into the middle of the thickest part; it should read at least 165°F (74°C).
When cooking a whole bird, insert the thermometer right next to the bone in the thigh. The thermometer should read at least 180°F (82°C).
As with other types of meat, resting the chicken for 10 to 15 minutes before serving will allow the juices to settle and give you a better result.
Cooked chicken keeps for three to four days in the fridge.
When you’re cooking poultry, it’s really important to make sure that the meat is cooked all the way through. The easiest way to check this is with a cooking thermometer.
For chicken breasts, insert the thermometer into the middle of the thickest part; it should read at least 165°F (74°C).
When cooking a whole bird, insert the thermometer right next to the bone in the thigh. The thermometer should read at least 180°F (82°C).
As with other types of meat, resting the chicken for 10 to 15 minutes before serving will allow the juices to settle and give you a better result.
Cooked chicken keeps for three to four days in the fridge.
I wonder do you have a favourite cut of chicken?
Thighs and breasts are often in my menu plans but wings and drumsticks are good too!
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All the best Jan
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