Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. The main difference between the two methods is that grilling applies the heat to the bottom surface of the chicken, and broiling applies the heat to the top surface. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.
These easy tips should give confidence to prepare chicken dinners at home. Chicken is a delicious source of protein and should be included regularly in a healthy diet.
* To speed grilling or broiling time, partially cook the chicken in the microwave first.
* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw chicken.
* Minimize fat drips into the grill, which causes flare ups.
No comments:
Post a Comment