April is about celebrating all things chicken and Jamie’s food team has come up with 10 bang-on tips for enjoying it to the max.
Here they offer tips on marinating, stuffing, roasting and seasoning; or let’s say you’re worried about whether your chicken is safe to eat (after all, getting it wrong can be really nasty) well read on”¦.
1. Remember that with chicken as with any meat, you get what you pay for. If you buy the cheapest chicken you can find, prepare for something with little flavour or texture. If you invest in a decent standard of chicken, you’ll reap the rewards!
2. Always take your chicken out of the fridge a little in advance of when you want to cook it. This lets the meat come up to room temperature which helps it cook more evenly.
3. If you’re marinating your chicken, slashing the skin and meat lightly helps the marinade penetrate the meat and flavour it.
4. If you stuff a chicken, especially if you stuff the cavity, remember that this means the chicken will take longer to cook. Make sure the meat is fully cooked and the centre of the stuffing is piping hot before you serve up. Any doubts, pop it back in the oven for ten minutes and try again.
5. When roasting a chicken, slashing the thighs and drumsticks down to the bone helps the heat penetrate the bird faster and cook it more quickly
6. Always remember to season chicken lightly with salt and pepper before cooking it, it makes all the difference to the flavour
7. Check your chicken is cooked by pushing a skewer or knife into the deepest part of the meat. The meat in the centre should be piping hot and the juices should run clear.
8. If you’ve cooked a whole bird, give it ten minutes or so to rest after you take it out the oven before carving it. This lets the fibres of the meat relax a little so the meat is more tender.
9. If you’ve got leftover chicken at the end of a meal, get it cooled down, cover it with clingfilm and pop it in the fridge as soon as possible. This keeps it super safe to eat.
10. If you bone your chicken before cooking it, wrap the bones up in a neat bundle and pop in the freezer. They’re always handy for making stock or for giving soups a little extra flavour.
The photographs have been provided by Traditional Norfolk Poultry – read all about them and their incredible welfare standards here.