The chief problem with chicken is that, like turkey, it has two distinctively different kinds of meat. The white meat breasts and the dark meat thighs and legs need to be cooked differently. To keep the breast meat moist and tender it needs to be cooked over a lower fire than the rest which needs to be cooked more. At the same time you want to get that grilled sear to give the chicken pieces that authentic grilled flavor.
It is indeed great to cook chicken but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.
* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.
* Use a meat thermometer.
* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.
* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.
* To decrease heat, raise the cooking grid or sprinkle coals with a little water.
* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.
* If you're having more than a few guests, ask each one to bring a dish.
No comments:
Post a Comment