Cooking Chicken

The trick with cooking chicken is to match the right technique with the right cut. For example, the breast is perfect for quick cooking methods like frying, while the legs really benefit from slow cooking to break down the muscle and allow the meat to become tender and fall off the bone. Whichever method you choose, chicken must always be thoroughly cooked to the right temperature before serving. Test the meat by using a temperature probe to check that it has reached a core temperature of 75°C/167°F, or by pushing a skewer or the tip of a sharp knife into the thickest part to check that the juices run clear, not pink. But avoid piercing the meat until you are pretty sure it is ready, otherwise you will allow the precious juices to drain out. Once cooked, allow the meat just a few minutes to relax and you will find that the meat is much more succulent and tender.