Chicken is a very versatile and nutritious white meat, a good source of protein with which you can prepare a wide variety of tasty and healthy dishes. There are some mistakes you may be making when cooking it that can make it less safe or limit a more flavorful preparation.
1. Thaw it or marinate it at room temperature
Thawing chicken at room temperature is a mistake as harmful germs can multiply very quickly. The safe way to thaw chicken is in the refrigerator or in cold water.
Avoid marinating the chicken for a long time at room temperature, it is safer to marinate it and in the refrigerator.
2. You wash it
Washing raw chicken can spread harmful germs in the sink, countertops, other kitchen surfaces, and even other ready-to-eat foods. The way to kill germs is to cook the chicken thoroughly.
The Centers for Disease Control and Prevention (CDC) warn that raw chicken is often contaminated with Campylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria.
For those of you who refuse to stop washing your chicken, there are a few ways you can go about reducing your risk.
2. You start with the meat too cold
Throwing a piece of chicken meat fresh from the refrigerator into the pan can cause the outside to turn brown. too dry by the time the inside has cooked.
Food and Wine shares that some chefs let meat sit at room temperature for 20 minutes before cooking. Remember that the meat should not remain more than two hours at room temperature (or an hour if the room temperature is very warm) to prevent the multiplication of germs.
3. Do not marinate
Marinating chicken can make the meat more flavorful and tender. Yogurt is one of the best ingredients to marinate chicken, its lactic acid, acidifies the muscle fibers and makes the meat more tender and juicy, regardless of whether it is fried, grilled or pan-fried. The successful technique for marinating meat with yogurt has been around for centuries.
4. You cook pieces of different sizes at the same time.
Different sized chicken pieces also have different cooking times. Smaller cuts of chicken cook in less time than larger cuts.
Cook pieces of different sizes at the same temperature and for the same amount of time it will turn out that some pieces of chicken are overcooked and other pieces that are not.
5. You don’t cook it long enough
Cooking chicken thoroughly is one of the ways to reduce the risk of food poisoning. Chicken should be cooked to 165°F. Use a thermometer to check that the chicken has reached a safe internal temperature.
6. You do not let it rest
As with red meat, chicken needs to rest. Once the chicken has cooked and its internal temperature checked, let the piece rest for a few minutes before cutting it. This helps the juices redistribute throughout the meat.
It may interest you:
–3 things you should never overlook at your summer barbecue
–How to safely cook chicken that has not been thawed
–How to ensure leftovers are safe to eat