Regarding Chicken

A lot of people seem to love the chicken I make, whether it’s grilled or fried or whatever. Here’s the secret, though it’s not one for any of the hypochondriacs out there: I simply undercook it. Not by a lot mind you, but if you cook chicken too long, it — surprise! — gets tough and dry. And so I always make sure there’s still a hint of pink in the meat when I’m done.

Sure, there are a lot of health concerns about undercooked meat, especially with chicken. But sometimes there’s such a thing as too cautious, I think. I’ve been doing it this way for years, with nary a side effect… except for the super delicious chicken in my belly.

A few other chicken-related tips…

  • When seasoning your chicken, you don’t need to go overboard. I find that a blend of good ol’ Lawry’s “Seasoned Salt” and garlic powder/salt work just fine.
  • If you’re frying or cooking chicken over the stove, use lots of butter in your pan. Also, spread a little butter over the chicken when you’re done as well. Keeps it nice and moist, and besides, there’s never such a thing as too much butter.
  • Cook the chicken fast, on a high temperature. This sears and blackens the outside, while keeping the inside nice and moist. Keep flipping and moving the chicken around, so it doesn’t get too blackened.

On a somewhat related note, I was surprised to find that there was no “Meat” category on this blog. Obviously, no men were involved in the set-up of “Needs More Butter.” This glaring oversight has since been rectified.


3 Responses

  1. “Needs More Meat”

  2. Karen, that could be the title for your blog.

    I agree there is a fine line of cooking chicken–I just hate cooking mine in a George Foreman because it seems to get entirely charred on the outside. Which I don’t like. Same for the skillet sometimes too. Perhaps I’m doing something wrong? Apparently grapeseed oil is good to cook it in too, as it has a high smoke point.

  3. Chicken. Yum. So many good recipes.

    I like Jason’s suggestion about starting the chicken on high heat, which seals the juices inside, but here’s an alternative to flipping it around a lot:
    So sear it on both sides like Jason the Man said. Then turn the heat down and just before the chicken is more done on one side than you like (this part takes practice and attention to the process), add a liquid of some sort. This deglazes the pan, lifting the yummy brown bits from the bottom and also keeping them from burning onto your bird. At this point, if you cover the pan, the liquid keeps the bird moist. Then you have the pan juices with wich to make a sauce. Or, leave the lid off and let the sauce reduce and thicken. (Depending on the liquid used, thickening may require may require a thickening agent, such as a roux, cornstarch, or a sugar element.)

    Liquids for deglazing include chicken stock, mushroom stock — any stock, really — the ever popular white wine, or my favorite, balsamic vinegar. The balsamic, BTW, is a perfect example of a liquid that has it’s own sugar and will reduce and thicken quite nicely on it’s own.

    And, yes, NEEDS MORE MEAT!

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