Cook Your Chicken The Right Way, Retain The Juices For Better Taste With These Cooking Hacks

Let's admit it that the chicken we have in our favourite restaurant is amazing but when we try the same at home, something is missing. Ever wondered why? Well, there are some hacks that chefs use and they do adhere to some tricks that keep the chicken so moist, well-cooked, and juicy. So here are a few hacks that will help you out.

Marination

There is a reason why we marinate chicken. It is not just for the different flavours but also to retain the moisture of it. It is an extremely important step which many tend to skip. It is important that after marination, you seal the chicken in a ziplock or a container and refrigerate for at least 3 to 4 hours. If you can keep it overnight, it would taste even better. This step proves to be fruitful especially when you want to make tandoori or grilled check. During the soaking time, the seasonings and the marinade mixture makes the chicken moist and keeps it soft and tender. It is imperative to use egg white or curd or olive oil in your marinades.

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Pounding

Chicken breasts and boneless pieces should be pounded ( a process wherein we beat the chicken to flatten it). This is great when we are looking at frying, grilling or roasting. This process basically breaks down the meat's fiber and helps in faster cooking and also keeps it moist.

Over Cooking

Keep an eye on your meat when you are cooking it. If in case you are not good at recognising the cooked look, get a thermometer to check the temperature of your chicken. If you are making it for say about 90 seconds that too on both sides then leave it in the oven for 6 minutes at 180 degrees Celsius.

Cooking Pot Type

It is said that the metal of the utensil in which you plan on cooking your chicken matters a lot as well. Not just that, the shape as well. If your pot is deep, the chicken remains moister and if it is a huge vessel, the dish experiences constant temperature and a tad bit increased pressure, which too works immensely on the moistness of it. In a shallow vessel, the chicken loses its moisture easily. Now the metal or the material also changes the flavour. Anything made in a clay pot would taste different from what we make in a non-stick or a kadai.

Never Cook Frozen Chicken

Always let the chicken defrost and cook it when it is at room temperature. If you put the frozen chicken directly, it is dry and tasteless. Even if you want to marinate it, let it come on room temperature and then do it.

For more on cooking hacks and chicken dishes, stay tuned to HerZindagi.