Chicken, Cooking Tender
Source of Recipe
VJJE
List of Ingredients
Cooking Tender Chicken:
Recipe
* Don't let chicken dry out in the refrigerator; dry chicken is
tough chicken. Keep it wrapped in the package it comes in until
you use it.
* Keep the skin on chicken during cooking. The skin helps keep
juices in, and tenderness and juiciness go hand in hand.
* Fry or roast breast pieces rather than microwaving them if
tenderness is a top priority for you. Microwaving is
significantly faster, but there's a greater risk of toughness
when you microwave breast meat.
* Cook chicken to the proper temperature, using a meat thermometer
or pop-up guide. Cook bone-in chicken to 180 degrees and boneless
chicken to 170 degrees. Undercooked chicken will be tough and
rubbery because it takes a fairly high internal temperature to
soften the proteins in the muscles and make them tender. However,
with overcooked chicken, moisture will start to steam off, and
the more chicken dries out, the tougher it gets.
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