Cooking chicken perfectly can be pretty difficult, not if you follow these easy steps!
- When pan-frying chicken, cover for the first 5 minutes of cooking and then uncover for the remainder of the cooking time. Covering for a short period of time will help cook the chicken thoroughly.
- Want crispy skin just like Ma makes? Do not cover the chicken once it has finished cooking because covering will cause the coating to lose its crispness.
- For added flavour when poaching chicken, season the liquid with herbs, such as dried rosemary, sage, thyme or dill. Other flavourings, such as ginger, garlic and onion, work just as well.
- To make cutting chicken breasts into thin strips easier, place the chicken in the freezer for about 45 minutes to 1 hour to firm it up, or if the chicken is frozen, cut it into thin strips before it is completely thawed.
- Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken with the bottom end up allows more juices to run into the drier breast area.
