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People tend to think of chicken as an “easy” choice of meat, but the truth is that getting it right is actually pretty tough. You may even be surprised at just how many of these poultry-based mistakes you’re making in the kitchen, and that chicken deserves better.

Just like with any kind of meat or fish, the first job when preparing chicken is choosing a high-quality cut or bird. People put a lot of thought into how their beef looks, and chicken really shouldn’t be any different.

There are a few key ways you can tell whether chicken is any good or not. Firstly, the meat ought to be bright pink all over, including in the crevice areas, such as the thighs and wings. If that chicken is going gray, it’s going bad. The flesh should be firm but not stiff, and springy to the touch. Equally, chicken that has developed an odor should be avoided like the plague. Finally, there should be absolutely no blood visible on the meat. Follow those rules and you’ll be going home with a potentially tasty chicken.

There’s nothing like a good, tender chicken breast to make a good meal, is there? After all, it’s the cut of the bird with the most meat, it’s easy to cook, and it’s super tasty. What’s not to love?

Well, it might give you the most meat but the breast isn’t actually the easiest to cook, and it’s not the best, either. Too many people gravitate towards it because it appears to be the choicest cut, causing them to overlook some far more interesting parts of the bird. That includes the most underrated chicken part of all: the thigh.

The advantages of cooking with chicken thighs are numerous. They’re even easier to cook than breasts, which are very easy to over-do. They have a fantastic texture, season easily, and often just taste a whole lot better than the other parts of the chicken. Find a good recipe and you might never go back to breasts. Keep watching the video to learn more about the biggest mistakes you make when cooking chicken!

#Chicken #CookingTips

Choosing bad chicken | 0:19
Only using the breast | 0:56
Washing it | 1:41
Thawing on the counter | 2:23
Removing the skin | 3:10
Not brining or marinating | 3:52
Not tenderizing it | 4:46
Under-seasoning | 5:40
Not drying your meat | 6:27
Cooking from the refrigerator | 7:02
Under-cooking | 7:36
Overcrowding the pan | 8:23
Not letting it rest | 9:13