| I'm Richa, the face behind My Food Story. Welcome to this series where I send you an email exclusive tip/recipe every Wednesday! Here's today's Tip/Kitchen Hack:
Today I'm going to talk about one of the easiest meats to cook with - chicken! Chicken is filled with high-quality proteins and if you choose the right cuts, it doesn't contain too much fat either! And in terms of taste, there's a reason it is so popular all over the world regardless of the style of preparation or cuisine. But because it is one of those meats with a relatively lower fat content, it is hard to keep it moist and tender. And it is also very easy to overcook as well! Sounds daunting, I know - follow these simple guidelines to keep chicken moist and juicy:
- Marinade, brine or rub: this step is not just for adding flavour. Even a basic salt, pepper and lemon juice does the trick. It acts as a tenderiser by breaking down the protein in the meat, making it juicier. A wet marinade or brine should be done at least 20-30 minutes before cooking. A dry rub can be used instantly as it will start to clog and slide off the meat if left to sit for longer.
- Use a Meat thermometer: Checking the internal temperature is the easiest way to check the doneness of meat while cooking. It's also more accurate than doing it intuitively. The internal temperature at the thickest part of the meat should be 165F or 74C degrees. Check when you feel like the chicken is almost done - this way you'll know for how much longer you need to cook it before taking it out.
- Cover and cook: An easy way to reinforce the moisture back into the meat is to cover and cook the chicken, especially if you are cooking it in a pan over the stove. Once you sear the meat, cover and cook covered for 70% of the cooking time. Uncover and cook until done. This will give you more juicy and tender chicken, especially if you are using chicken breasts.
- Leave the bone in: Using cuts with the bone is a sure shot way to keep the chicken juicier. These cuts, such as chicken thigh or legs with bone, are also more flavourful. The bone helps keep the moisture locked in while cooking making the meat more tender.
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