Poultry
Let’s play a game: we’ll say the word “chicken” and you’ll say the first word that comes into your head. Ready? Chicken.
Did you just say “dry,” “boring,” “rubbery,” or “meh”? Yeah, that’s what we thought. Chicken (and turkey, and poultry in general) gets kind of a bum rap as being the vanilla of the meat world, and you’re probably not super excited about the idea of eating even more chicken. But we’ve got one piece of advice that is going to change your chicken-views forever. Ready for it?
Stop overcooking your birds.
Seriously, people. You think you don’t like chicken, but the truth is, you’re just cooking it to death, which leaves it dry, rubbery, and flavorless. We know you’re worried about undercooked meat, and we’re not suggesting anyone eat their chicken rare. But there are a few things you can do to ensure your chicken is properly cooked and juicy, tender, and flavorful.
First, you must pound. Buy a meat tenderizer and pound your chicken breasts so they’re uniform in thickness. This prevents the thinner ends from drying out while you’re waiting for the thicker part to cook through. This step takes approximately 60 seconds, and is actually an effective stress-reliever.
Next, get a good sear. We describe this technique in several recipes, but the idea is simple. Get your pan and cooking oil hot, place the chicken breast in the pan, and leave it alone for a few minutes. Don’t poke it, stir it, or move it. Just let it sit, allowing the outside to crust up to a nice golden brown. (This takes 3 to 4 minutes.) You’ll know it’s done when it lifts easily from the pan, and doesn’t stick. Optionally, you can flip it and sear the other side too, or just continue on with your cooking technique. This traps the juices inside the chicken (where they belong), instead of letting them escape into the pan.
Finally, don’t guess using visual cues—use a meat thermometer to tell you when your chicken is done. According to the experts, a chicken is properly (safely) cooked when it reaches 165°F. But remember, meat keeps cooking even after you pull it off the heat. If you wait until your bird is 165°F (or 170°F, for good measure) before you remove it from the pan, it’ll keep cooking on your plate, leaving you with dry, tough chicken.
Stick your thermometer in the thickest part of the bird, without touching any bones. If you’re making boneless chicken breasts (pounded evenly, right?) you’ll have to get creative and stick the thermometer in sideways. Keep an eye on the temperature as you approach the recommended cooking times, and pull your bird off the heat when it’s 160°F. Let it “rest” (sit on the kitchen counter on a dish or serving tray) for 5 minutes, or until the thermometer reads 165°F.
Perfection! A delicious, evenly cooked, juicy, tender, flavorful bird. Now you like chicken.
Bonus Tip: Marinating or brining your bird before cooking it can impart even more delicious flavor. We’ve given you some marinades in the Dressings and Sauces section, but here’s a simple brining technique you can employ on any kind of poultry, whether it’s the whole bird, breast, or thigh:
Mix ¼ cup of salt into 4 cups of lukewarm water until the salt is fully dissolved, then place in a plastic resealable bag or bowl with your poultry. (Make sure the poultry is fully covered—double the brine if necessary.) Place in the fridge for 30 minutes to 1 hour. Remove the chicken from the brine, rinse it, then pat it dry. Proceed to the Perfect Seared Chicken Breast recipe and prepare to have your socks knocked off.
You can even mix various herbs and spices (like minced garlic or ginger, sprigs of rosemary, thyme, sage, slices of citrus, or bay leaves) into your brine to impart even more flavor.
Now you love chicken. Happy day.
