Chicken is one of the most common and popular foods on earth. There’s an abundance of chicken in a majority of markets in many places around the world. It’s being famous as an international food makes the chicken the subject of many cooking styles and approaches.
We have been eating chicken all our lives, but it didn’t come to us how this tasty meat can adapt to different cooking methods. To satisfy our curiosity, here are some of the most common ways to cook with chef recipes:
One of the most popular methods, shallow-frying cooks the chicken by soaking it in about one inch of oil. The chicken is allowed to cook, and as the first side is done, the meat is turned over to cook the other side.
Braising involves the cooking of large cuts of chicken by partially soaking it with liquid such as broth, cider, or wine. The cooking is done gradually and at low temperature. This results in a very tender, delicious meat.
Grilling is done by cooking chicken meat over direct heat. It is the fastest method that is applicable to all cuts of meat. Even whole chicken can be grilled provided it is opened at the middle. Grilled chicken tastes the best when it is marinated before cooking and brushed with cooking oil or something that can add flavor to it.
This method involves simmering the chicken in liquid until it is fully cooked. This method is typically used for making chicken broth for chicken soup or preparing the meat for low fat and low calorie dishes.
In spatchcock cooking, the cook opens the chicken and removes the spine, the breast bone and the tips of the wings. This makes the chicken ready for roasting or grilling. Spatchcocking is usually intended to make the chicken cook in half the time than cooking it with its bones on