Chicken is a staple of some Sunday dinners, with families filling the table around a bird big enough to feed them all.
If you aren’t partaking in some turkey, beef or lamb today, you may be dining out on some chicken with your family and loved ones.
But for some, chicken is seen as – whisper it – rather dull, mundane and boring.
But if you think chicken, which is a versatile meat, is only good for fleshing out pastas or when there is some tasty seasoning or sauce over it, you’ve been doing it wrong.
In recent weeks, BirminghamLive has reported on the cooking mistakes we have been making for years.
These typically range from bacon and sausages – staples of every breakfast – to frozen food items, as well as roast potatoes and mashed potatoes.
This week, we’re delving into the world of chicken, with boneless thighs and breasts and wings the latest food we’ve realised we have not quite been perfecting.
You see, chicken fans who cook the meat are being told to follow a certain method – only that way will you get it right and maximise the taste of your dinner.
The biggest mistake most people make is overcooking chicken breast, according to top chefs.
They have urged you to know how long to cook your meat for – because this will give you a perfect cook and taste.
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This week, Waitrose and Iceland are both recalling chicken items amid salmonella fears.
So to avoid food poisoning, the internal temperature of chicken should be 165 degrees no matter the method.
Chefs say the key instrument to use when cooking chicken is a food thermometer.
For tender, juicy meat, you should use “generous seasoning” – be it spices, salt, pepper and other techniques.
And chefs also recommend a quick brine, too.