Chicken Tips from the Accidental Hedonist
Chicken is one of the most versatile meats to cook with. I’ve even got a cookbook that promises one chicken dish per day of the year. For some cooking tips for chicken, visit today’s post at the Accidental Hedonist.
I find the following tips from the list to be highly useful:
* One whole chicken converts to approximately 1 cup of cooked meat per pound
* Younger chickens = more tender; older chickens = more flavor
* Kitchen shears are a more effective way of cutting through raw chicken skin and bones.
* To cook breasts evenly, have the thicker parts of the meat in the center of the pan, and the tapered ends of the chicken pointing at the edges.
* In a bone-in chicken, 1/2 lb = 1 serving. In a boneless chicken, 1/4 – 1/3 lb = 1 serving.
* To prevent shrinkage in boneless chicken breasts, remove the visible white tendon prior to cooking.
* To evenly cook mixed chicken pieces, add the wings and drumsticks halfway through the cooking time of the breasts and things.
* To test the chicken for doneness without a thermometer, pierce the chicken with a fork. If the juices run clear, it’s done. If they run pink, it needs more time to cook.
For the complete list of tips and hints, visit the Accidental Hedonist.
Tags: chicken, tips and hints, cooking tips, homemaking
