Cooking with Chicken

Chicken may be cooked in a variety of ways: boiling, braising, grilling, frying, roasting and steaming. However, no matter how you cook it, always make sure that it is thoroughly defrosted beforehand; this is usually best done slowly in the fridge. Alternatively, plunge the bird into cold water, changing it every 30 minutes to ensure that the water remains cold. Never use warm water to thaw a bird; this will promote bacterial growth and will also spoil the texture of the meat. Remember to remove the wrapped giblets from the chicken as soon as possible to allow air to reach the cavity.

Boiling

Rub the surface of the bird with lemon juice to preserve the colour, and then place it in a pan with a bouquet garni, carrots, onions, and just enough water to cover the meat. Add half a teaspoon of salt for each pound of chicken.

Bring the water to the boil and then reduce the heat to a gentle simmer. Cover with a lid and cook under tender; about 2-3 hours for a whole bird, 15-20 minutes for chicken joints. Use the cooking liquid as stock or soup.

Braising

Lightly fry the chicken in a little oil or butter to brown; remove, and then fry vegetables such as onions, carrots, celery or turnips in the fat.

Place the bird on top of the vegetables in a casserole dish or pan, and cook in the oven at 170°C/325°F/Gas Mk 3 or on the stove at a low heat until tender. This could take up to 3 hours, depending on the size and age of the bird.

Grilling

Small chickens (poussins or spring chickens) up to 1 ½ lb in weight may be grilled - simply place the bird on its breast, cut through the backbone and open it out. The bird can then be flattened using a meat mallet.

Brush the bird with oil or melted butter and grill under a moderate heat for 20-30 minutes, turning frequently.

Frying

Coat chicken to be fried in seasoned flour, or in egg and breadcrumbs. When shallow frying, brown the meat quickly at a high heat, and then lower the temperature and cook gently until the meat is tender - about 15-20 minutes. If deep-frying, use oil at a temperature of 190°C/375°F and cook for 10-15 minutes, until the meat is tender and crisp on the outside.

Roasting

Bard the chicken by covering the lean breast flesh with bacon rashers; this will keep the breast meat moist as it cooks. Place the chicken into a roasting tin in the centre of an oven pre-heated to 190°C/375°F/Gas Mk 5, cooking for 20 minutes per pound, plus another 20 minutes. If the chicken weighs 4 lbs or over roast it at 170°C/325°F/Gas Mk 3 for 25 minutes per pound, plus another 25 minutes.

Alternatively, wrap the chicken loosely in foil, and roast at 205°C/400°F/Gas mark 6 for 20 minutes per pound, plus another 20 minutes. Unwrap the chicken for the final 20 minutes of cooking time to allow it to brown.

Test the chicken is thoroughly cooked by using an instant-read thermometer, inserted into the thickest part of the thigh. The thermometer should register an internal temperature of at least 75°C/170°F. Alternatively, insert a skewer into the thigh; the juices that are released should run clear.

Steaming

Place the chicken on a wire rack over a deep pan of boiling water. Cover the bird with foil, and then steam for 3-4 hours, topping up the water as necessary.