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Here's the stuff that we know about Chicken... |
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 Chicken's many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It's lower in saturated fat than most meats, especially if the skin is removed, and has a high level of good quality protein, as well as B vitamins, iron, copper and selenium.
The pale flesh has a close texture and a mild flavour that pairs up well with many different ingredients. Never eat raw chicken, and always thoroughly wash your hands, utensils and cutting board as soon as you've cut or handled raw chicken. |
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How do I get Chicken ready to use? |
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If desired, certain cuts of chicken can be marinated before cooking, to add flavour and moisture and to tenderise a little further - slash the skin a couple of times to help the marinade penetrate further.
Before it goes in the oven, chicken should be at room temperature, so take it out of the fridge (1 hour for a whole chicken; 30 minutes for a cut) before cooking. Keep it covered, in a cool place. |
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What about keeping Chicken? |
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Fresh chicken goes off very quickly, especially if the weather is warm, so should be stored in the fridge as soon as you get it home. Take off all the wrappings, then wipe it all over (and inside the cavities) with kitchen paper. If it has come with giblets (the neck, gizzard, heart and liver) these should be removed and kept in a covered bowl in the fridge. Put the chicken on a tray or a plate wide and deep enough to contain any blood or juice that might seep out. Cover loosely with foil. Make sure the chicken is stored in the fridge doesn't touch any food that's to be eaten raw, or meat that is already cooked.
Whole birds and pieces of chicken will keep for up to 2 days. Chicken liver or minced chicken should be cooked within 24 hours of purchase.
Giblets can be used to make gravy and stock (but leave the liver out, as it can create quite a bitter taste) or stuffing, and should be cooked within 2 days of purchase. |
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How do I cook Chicken? |
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Roast (whole chicken: 25 minutes per 500g, plus an extra 25 minutes; breasts, 15 minutes; thighs and wings, 40 minutes). Grill or barbecue (breast, 7-10 minutes; cubes or strips, 5-7 minutes; drumsticks and thighs, 25-30 minutes; wings, 40 minutes). Stir fry (cubes or strips, 5-7 minutes). |
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What happens if I don't have Chicken? |
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Try turkey or duck. |
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