What is the secret of juicy chicken? Chicken meat is prepared very special and is ideal for making a variety of different specialties. Chicken has long occupied a place of honor in our kitchens due to its beneficial effects. Next to fish, chicken is one of the types of meat that should be consumed more often. We should definitely pay attention to what we combine chicken with. In addition to the low energy value, chicken has another advantage, which is a fairly mild neutral taste for those who are not fans of strong aromas. Perhaps the key reason for the love for this food, which is otherwise ideal for various culinary variations, which should be mentioned as a favorable price as compared to red meat. According to the chef’s advice, chicken meat must always be fresh. If it seems to you that some parts of the chicken are harder, like the skin on the wings, add a little salt and let it rest for a while. Then when you prepare your chicken in a pan, make sure you leave enough space for each piece to cook well on all sides and remain juicy. When roasting a piece of chicken, don’t cut it right away, but let it rest for a few minutes, it will be much juicier. When frying or roasting chicken breasts, make sure that they are of equal sizes and thickness so that the edges do not overcook but remain hard. Also by drying the chicken with a paper towel, this will give you a crispy crust when done before baking, otherwise the crust will be gooey. The whole chicken will be juicier if you put some lemon, garlic and herbs inside it. It should be baked for about 40 minutes to an hour at a temperature of 200 degrees Celsius or 400 degrees Fahrenheit depending on its size. If you want the meat to be even juicier, then cover the chicken with baking foil, and remove it towards the end so that the skin is nicely browned. To make the chicken soft and juicy, let it rest in a marinade of yogurt, ketchup and a herbal mixture of spices to your taste. To make the drumstick easier to bake, you can free it from the bone by cutting the skin around the upper joint, then cutting down the bone all the way to the second joint. When it opens like that, separate the meat from the bone, season it and bake it. The combination of lemon juice and chicken is very tasty, especially if you cover the meat with a mixture to taste of olive oil, thyme, rosemary and freshly squeezed lemon juice. When roasting, the chicken should be occasionally poured with its own juice or coated with butter before roasting. Chicken can also be coated or marinated with beer, which makes the meat sweeter and crispier.
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