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When choosing a chicken for roasting, it is best to select a bird that is labeled “chicken for roasting”. Roasting is accomplished by cooking the chicken uncovered in a hot oven. The chicken is cleaned, seasoned, stuffed (optional), and then placed on a rack in a shallow roasting pan. The rack is not necessary, but it will improve the quality by holding the bird out of the juices and allowing the heat to reach evenly around the entire bird, providing a chicken that is golden brown on all sides. It will also allow the juices to evaporate more easily, developing a caramelized layer, which will produce a very flavorful base for making a sauce or gravy.

The chicken should be cooked at a higher heat, for a short period of time, to crisp the skin and seal in the juices to provide moist, tender meat. Generally roasting at about 230°C for 15 to 20 minutes is adequate. The heat should then be reduced to 180°C for the rest of the cooking time. Basting the bird throughout the cooking time is not necessary, unless the chicken is smaller, generally under 1.3kg. The smaller birds do not have the fat necessary to flavor the meat and keep it moist. Cooking temperatures and times will vary according to the size of the chicken and varying recipes.

The length of time a chicken will have to cook depends on whether it is stuffed and/or trussed and on the quantity of other ingredients, such as potatoes and vegetables, added to the pan. The best way to determine if it has cooked long enough is to check for doneness. You do not want to overcook the chicken but if undercooked, it will not be full flavored and will not have the desired texture. It also needs to be cooked to the proper doneness to make it safe to eat.

When the chicken is done, it should be allowed to rest (a waiting period before carving) for 10 to 15 minutes. This allows the juices to be distributed through the meat before it is carved.

Baking is similar to roasting in that the chicken is cooked in a preheated oven. Roasting involves the cooking of a whole chicken where as baking generally involves the cooking of chicken pieces. The pieces can be skinless, skin-on, boneless or bone-in.

Generally, baked chicken has a coating applied to it before baking. There are many different coatings used, such as a mixture of herbs, breadcrumbs and sauces. The chicken can also have other ingredients baked with it, such as potatoes and vegetables.

The chicken is baked in a shallow pan, which should be large enough so that the pieces do not touch, allowing the chicken to cook and brown evenly. It is common for the chicken to be turned once through the cooking time but this may depend on the recipe.

The chicken should be baked until the juices run clear when pierced. The amount of time the chicken needs to bake will depend on the amount of chicken and other ingredients being cooked at the time. If some pieces finish cooking before others, they can be removed from the oven and kept warm by placing aluminum foil loosely over them.

Frying chicken is a quick and simple way of cooking chicken where the cooking can be accomplished by the use of two different methods, pan-frying and deep-fat frying. Both methods work on the principle of using hot oil to cook the chicken, producing chicken with a crispy brown outside and juicy, flavorful meat inside. The chicken is generally coated with a thin layer of flour, crumbs or batter. Chicken pieces are generally used for frying, rather than a whole chicken.

When pan-frying, a heavy skillet with deep sides is generally used. The chicken pieces are coated with flour that has been seasoned with salt, pepper and at times, paprika. It can also be seasoned with other spices, such as chili or curry powder, marjoram, oregano, basil, thyme, and rosemary to create a desired flavor.

Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.

To fry, heat 5 or 6 tablespoons of oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

The chicken can be checked for proper doneness using one of three methods. The best way to check for doneness is to use a meat thermometer. Chicken breast must reach 72°C and other pieces should be 74°C. If a meat thermometer is not available, a visual test can be performed by piercing the pieces with a fork. If thoroughly cooked, the juices should run clear. Doneness can also be checked by cutting into the thickest part of the chicken and making sure the meat is opaque all the way through.

The chicken pieces for deep-fat frying are generally coated with a crumb coating or a batter. If a crumb coating is used, the pieces should be set aside to dry for 20 to 30 minutes after they are coated. If coating with a batter, the pieces of chicken can be coated just before frying. When deep-fat frying, be sure the individual pieces are not too large. Large pieces of chicken are difficult to cook properly, resulting in an outside crust that is overcooked or an inside that is not cooked thoroughly.

To fry, fill a deep pan approximately half full of oil and heat to between 175°C and 200°C. To test the temperature, drop in a cube of bread, it should brown in 50 seconds if the oil is about 185°C. Using tongs or a metal spatula, place three to four pieces of chicken in the hot oil, being careful that they are not overcrowded. Cook until golden brown, approximately 6 to 10 minutes. As the pieces of chicken get done, remove them from the oil and place them on a paper towel to allow the grease to drain.

When using either method of frying, an important part of the process is keeping the oil at the proper temperature. Once the chicken is placed in the hot oil, the temperature of the oil will drop. But, as long as the oil continues to bubble consistently, it will cook the chicken properly. If the temperature of the oil would be brought back up to between 175°C and 200°C, the outside of the chicken would burn before the inside finished cooking. To prevent this from happening, the temperature may need to be turned down a little once the chicken starts browning, but make sure the oil stays hot enough. If the oil is not hot enough, the chicken will be greasy. Controlling the temperature of the oil is an important part of producing delicious fried chicken. Shown below are some additional tips on frying chicken.

• It is best to leave the skin on while cooking. If desired, remove skin before consuming.
  
  
• When pan-frying, cover for the first 5 minutes of cooking and then uncover for the remainder of the cooking time. Covering for a short period of time will help cook the chicken thoroughly.
  
  
• Use tongs or a spatula instead of a fork when placing chicken pieces in the pan or when turning the pieces. Piercing the chicken with a fork allows the juices to escape.
  
  
• Be sure all utensils and equipment are dry before they come in contact with the oil. Water will make the oil splatter when heated.
  
  
• Using canola oil provides a milder taste, and it contains healthier amounts of saturated and polyunsaturated fats.
  
  
• Remove pieces of chicken from the oil as soon as they finish cooking. To keep the chicken warm while other pieces are cooking, set the pieces that are done on a baking pan covered with paper towels and place it in the oven at a low temperature.
  
  
• Do not cover the chicken once it has finished cooking, because covering will cause the coating to loose its crispness.

 

Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.

The main difference between the two methods is that grilling applies the heat to the bottom surface of the chicken, and broiling applies the heat to the top surface. Before cooking, check the size of the chicken pieces. Cut the larger pieces to smaller sizes so all pieces will cook more evenly. Flatten chicken breasts so that they are more uniform in thickness. If cooking a whole chicken, it should be butterflied for more even cooking. To butterfly, the backbone is removed, the breast bone is pressed down to flatten the chicken and skewers are used to help the bird lay flat by threading them through the breast and thigh area.

When grilling or broiling, the chicken will have a tendency to dry out so it must be watched carefully during the cooking process. Coating the chicken with a little oil or marinating it will aid in preventing it from drying out while cooking. Also, the temperature at which the chicken is cooked and the distance the chicken is from the heat source are both important to tender, juicy, properly cooked chicken.

The grilling process cooks foods over a heat source, either directly, indirectly, or a combination of both. Grilling temperatures typically reach as high as 340ºC, but any temperature above 150°C is suitable as a grilling temperature. The high heat of grilling sears the surface of chicken, creating meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the size of the chicken or the pieces. It is important to cook the chicken to its proper doneness but not too overcooked.

There are many different types of grills available today that can be used when grilling chicken. It is important that the grill is set up properly and reaches the appropriate temperature for the type of chicken that is being grilled to ensure that it produces in a juicy, tender finished product that is cooked to the proper doneness.

A medium heat should be used when grilling chicken. Using too high of a heat will cause some parts to cook too quickly and dry out while other parts will not be done all the way through. To check the temperature of the grill, use the palm of your hand for testing. The thicker the cut the farther away from the heat source it should be or the heat source should be at a lower temperature to prevent the outside of the cut from burning before the inside is properly cooked. You will also have to decide whether you will use direct or indirect heat during the grilling time. Depending on the type of chicken, you may use both. A whole chicken or a thick piece, such as a full breast, may require direct heat to brown the outside and indirect to allow the cut to cook thoroughly to the center.

Cooking with indirect heat occurs when you use an area of the grill that is not directly over the heat source. Using indirect heat slows the cooking process down, which allows the center of the cut to cook thoroughly without burning the outside. On charcoal grills, coals are pushed to one side of the grill or banked into a ring around the outer edges. On gas grills, the side of the burner, which is below the area where the food will be placed, is turned off after the grill is preheated. Using one of the indirect setups will provide an area on the grill that is a low heat source. The meat is placed over the area in which there are no coals or over the burner that is turned off on a gas grill. Indirect heat is good for cooking whole chickens or larger pieces, such as a full chicken breast.

Cooking with direct heat occurs when you cook the meat directly over the heat source. The chicken is cooked quickly over medium or high heat coals or over burners set to medium or high heat on a gas grill. Direct heat is used when grilling food that cooks in 30 or less minutes, such as boneless chicken breasts and chicken pieces.

The cooking temperature typically reaches 230ºC to 340ºC when grilling over direct heat. Thin pieces of chicken are quickly grilled over these temperatures, so check often and watch carefully for visual signs of doneness. It is generally suggested to turn the pieces only once. Use tongs or a spatula to turn the chicken. A fork should not be used because it will pierce the meat, allowing juices to escape.

When broiling chicken, there is no benefit from the infusion of smoked flavoring that occurs when grilling, causing the chicken to be fairly bland in taste. This can be remedied by the use of seasoning, such as a mixture of herbs, marinades or basting sauces.

Use seasoning to add flavor to the meat. Chicken pieces should be placed on the broiler rack skin side down. Do not line the broiler rack with aluminum foil because it will prevent the drippings from falling into the pan below and the drippings that remain on the foil may cause flare-ups to occur.

As with grilling, the distance from the heat source is important for proper cooking and producing chicken that is golden brown, juicy, tender, and thoroughly cooked but not overcooked. To check for proper cooking distance for broiling, place pieces on the broiler rack and place the rack on the broiler pan. Set the broiler pan in the oven and measure the distance from the heat source in the oven to the top of the chicken. It should be 13 to 15 cm away, adjust oven racks accordingly.

Remove broiler pan from the oven and preheat the broiler for 9 or 10 minutes. With chicken pieces skin side down on the broiler rack, place them in the oven to cook. As with grilling, it is necessary to watch the chicken carefully as it cooks, making sure the edges are not cooking too fast and if they are, rearrange the pieces or adjust the heat accordingly

When one side is nicely browned, turn the chicken pieces to finish cooking. When grilling or broiling, all the pieces will not cook at the same rate so it is necessary to remove them as they finish cooking to avoid overcooking.

Whenever possible, it is best to leave the skin on the chicken during grilling and broiling, If you prefer skinless chicken, remove the skin before serving. Leaving the skin on will provide a juicier, more tender piece of chicken and will not increase the fat content as long as it is removed before eating. If the chicken has already had the skin removed, coat it before cooking to prevent it from drying out. The chicken can be coated with cooking oil, a liquid marinade or any type of moist marinade.

Rotisserie cooking is a great method to use for preparing chicken. The chicken will have a reduced fat content because the fat drains off and it will not be sitting in the fat as it cooks. The fat will flavor and moisten the meat as it cooks and drips from the chicken. The result of rotisserie cooking a chicken is moist flavorful meat with a nicely browned, crispy skin. Please see the instruction manual that came with your rotisserie for cooking instructions.

Steaming is an ideal method for cooking boneless chicken breasts and small whole birds. It retains the flavor, tenderness and moisture through the use of steam. It is a healthy method of cooking because no additional fat is used. Chicken can be steamed with a traditional steamer that fits on top of a saucepan, by using a rack that sits in the bottom of a tightly covered pan, suspending the chicken above the water, or by the use of an electric steamer.

When steaming chicken with a traditional steamer, fill the steamer pot half full of water and bring it to a full boil using a high heat. For additional flavor, herbs or other flavorings can be added to the water. Place the chicken in the steamer in a single layer, leaving a little room around the pieces. This allows the steam to circulate freely, cooking the meat at a more even rate. Place the steamer in the pot over the boiling water and make sure no water is coming up through the holes in the steamer. Cover and cook for 8 to 10 minutes. If using a rack or tray in the bottom of a large pot, add at least one inch of water to the pot and bring to a boil. Place the chicken in a heatproof dish and place the dish on the rack in the pot of boiling water. Be sure water is not boiling up over the heatproof dish. Cover with a tight lid and cook for 8 to 10 minutes. Check for doneness and if thoroughly cooked, remove chicken from steamer and use the water for a broth to be eaten on its own or to make a sauce to serve with the chicken.

• Marinate the chicken before steaming to infuse the chicken with a distinctive flavor.
• Infuse flavor into the chicken by adding ingredients to the steaming water, such as onions, carrots, celery, and fresh gingerroot.
• Making a few cuts through the top and bottom surface of the chicken will allow the heat to penetrate more evenly throughout the cooking process.
• Other ingredients, such as vegetables, can be steamed with the chicken, but do not overcrowd.
• Avoid removing the cover to the pot during the cooking process. This will allow heat and steam to escape, resulting in extended cooking times.

   

Poaching is a healthy method of cooking chicken because no fat is added. It retains the chicken's flavor, tenderness and moisture through a gentle simmering process. Poaching is an especially good method to use when cooking chicken that normally has tougher meat, and chicken that has a tendency to be a little dry, such as skinless breasts. Cooking by this method provides a very flavorful chicken because it draws additional flavor from the meat and bones as it cooks.

The poached chicken can be eaten as part of a main meal or used as an ingredient for salads, sandwiches, pot pies, and other dishes. The liquid, in which the chicken is poached, can also be used. It can be used as a broth or reduced to use in making a sauce to be served with the chicken.

To poach, place the chicken in a saucepan or Dutch oven with the vegetables you are using. The chicken and vegetables should fit fairly tight in the pan.

The chicken and vegetables should be completely covered with liquid. Do not use a pan that is too large, avoiding the use of too much water, which would result in a liquid that has a diluted flavor. The pan should be just large enough so that the liquid can move freely around the chicken. Add other flavorings, if desired. The liquid used for poaching can be water, stock or water with the addition of other ingredients such as wine or fruit juices.

Bring the liquid to a boil and skim off the foam that forms on top, then reduce heat to low and partially cover.

Partially cover and let liquid gently simmer until the chicken is finished cooking. Check for doneness by piercing the thickest areas of the meat and check to see that the juices run clear. When done, remove the chicken and let it sit at room temperature to rest for approximately 15 minutes before cutting. This allows the juices to redistribute through the meat.

When using the poaching method of cooking, it is important to bring the liquid to a boil and then lower the temperature so that the liquid is simmering very gently. The liquid should barely be moving with only a few bubbles breaking the surface occasionally, not bubbling as it does when boiling. Vigorous boiling will toughen the meat and make it stringy.

• For added flavor, season liquid with herbs, such as dried rosemary, sage, thyme, dill, or tarragon. Also, other flavorings, such as ginger, garlic and onion can be added.
  
  
• Rubbing the chicken with lemon juice and poaching in water containing lemon juice or white wine vinegar will help to keep the flesh of the chicken white when cooked.
  
  
• If the poached chicken is to be eaten cold or added to another dish, allow the meat to cool in the liquid to provide a moister texture. However, this procedure should be avoided in warm weather, because then the chicken should be cooled as quickly as possible and then refrigerated.
  
  
• After cutting the cooked chicken off the bones, return the bones to the liquid the chicken was cooked in and simmer longer to increase the flavor of the broth.

Braising and stewing are very similar methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce tender, moist meat. Once the meat is browned, it is cooked in a covered pan, either on top of the stove or in the oven. It is best to use the same pan that was used to sear the meat so you get all the benefit of the flavored pieces in the bottom of the pan when making a sauce. Select a heavy sauté or frying pan that is both suitable for the stove top and the oven. The pan should also have a fairly tight fitting lid to prevent moisture from escaping.

To begin braising or stewing, be sure the chicken has been thoroughly dried off with a paper towel to ensure even browning. Heat enough oil, or an oil and butter mixture, to sufficiently cover the bottom of a heavy pan, and then place the pieces of chicken in the hot oil. To ensure even browning, do not overcrowd the pieces. Cook over a medium high heat until pieces are nicely browned on all sides. Once browned, remove pieces from the pan using tongs and then quickly sear any other desired ingredients in that same pan. Replace the chicken pieces in the pan and add the required liquid and flavorings. Heat until the liquid is boiling, then cover the pan and reduce the heat to a simmer, cooking until chicken is done. To prevent the meat from becoming dry and stringy, keep the liquid at a simmer through the remaining cooking time and do not allow it to boil. The covered pan can also be placed in a low temperature oven to finish cooking, rather than on top of the stove.

The meat should be checked occasionally throughout cooking to see if liquids need replenishing. When done, the chicken and all other ingredients should be removed from the pan, so the sauce can be made. After braising, the pan drippings can be thickened with a paste mixture of butter and flour, or a mixture of cornstarch and water to make a sauce. The sauce is then served with the chicken. When stewing, thickening of the liquid may or may not be required, depending on the recipe. The liquid, chicken and other ingredients are served as one dish.

Braising and stewing are almost identical methods except stewing involves the use of more liquid and the ingredients, including the meat, are cut into more bite size pieces. Sometimes the chicken is not seared before stewing, but most often it is.

Sautéing is a cooking method that quickly cooks the chicken using a little oil and high heat. Olive oil, vegetable oil, corn oil, canola oil, and soy oil are commonly used oils. Sautéing and the searing process, used in browning the meat in the beginning steps of braising, are basically the same methods of cooking, except searing browns the meat but does not completely cook it. Sautéing browns the meat and it also thoroughly cooks the meat. Seared chicken requires the use of another cooking method, such as braising, to finish the cooking process.

To sauté, preheat pan to condition it before adding oil. Add only enough oil to lightly coat the bottom of the pan. A nonstick pan or a well-seasoned pan may not require as much oil. Be sure the pan and cooking oil are at the proper temperature before adding the chicken so it will begin to cook immediately once it its placed in the pan.

The chicken can be lightly dredged in flour before being placed in the pan. The light flour coating helps provide a good surface color when sautéing, but is not required. Seasoning, such as salt, pepper and other herbs or rubs, should be applied before cooking to enhance the flavor of the chicken as it cooks.

Place the chicken pieces with the best side down so that when they are finished cooking, they will be served with the best side up. Cook the first side until it is a golden brown color. Then, using tongs, turn the pieces over and finish cooking on the second side. The chicken pieces should not touch each other and they should only be turned once. Turning them more than once can affect their color and flavor. If necessary, adjust the heat during cooking. When properly done, the chicken can be removed from the pan and if desired, a sauce can be made from the pan drippings.

Stir-frying, like sautéing, is a cooking method that quickly cooks the chicken in a little oil, using high heat. The difference between the two methods is that sautéing cooks serving size pieces of meat and stir-frying involves cooking smaller size pieces that have been cut into strips, cubes or diced pieces all similar in size. Stir-frying generally includes meat and other food ingredients cooked at different intervals, which are added together at the end of the cooking process to make one dish. They are cooked according to how quickly each food cooks, with the quickest added last. Generally the process starts by cooking the chicken and the slowest cooking vegetables first, such as carrots, cauliflower and onions. Then vegetables such as broccoli, green beans, peppers, sugar snap peas, and snow peas are added after the first ingredients have been stir-fried for several minutes. A few minutes later vegetables, such as mushrooms, celery, peas, and scallions, are added. Any fresh herbs should be added at the very end of the cooking time. Fruits are also used in many stir-fry recipes and should be added as directed.

Stir-frying is a fast paced cooking method so it is important that everything is ready before beginning to cook. Oil, chicken, vegetables, seasonings, and sauce ingredients are pre-measured and placed within easy reaching distance. The pan used for stir-frying should be a heavy skillet with deep sides to allow the ingredients to be stirred and tossed without being spilled over the edges of the pan while cooking. A wok, which has deep tapered sides that make it easy to stir and toss the ingredients as they are cooking, is a traditional pan used for stir-frying. Although a wok works well, it is not a necessity. Using a nonstick deep skillet also works very well.

Before starting the cooking process, be sure the chicken and all other ingredients are cut, measured and within easy reach.

Start the cooking process by heating the oil in the pan, trying to coat the entire surface, bottom and sides, with the oil, using approximately 3 to 4 tablespoons of oil per kg of ingredients being cooked. Vegetable, corn and peanut oil all work well for stir-frying.

When the pan is hot, add the chicken and the ingredients that require the longest cooking time, making sure all are exposed to the oil and the hottest area of the pan. Cook on high heat for several minutes, constantly stirring and tossing until the chicken is almost done. It will be just barely pink in the middle when cut into.

Remove the chicken from the wok, set it aside and cover lightly to keep it warm. Add the next ingredients according to the recipe and cook until just tender, stirring constantly. Add the stir-fry sauce according to the recipe and heat until hot and bubbling.

At the end of the process, the chicken and all other ingredients are added and cooked on high heat until the chicken is completely cooked. The other ingredients should be tender but still have a crunchy texture. The mixture should be heated thoroughly, but not overcooked. Once it is done, it should be served immediately.

• Cut ingredients into small even sized pieces. Using the same size pieces will assist in a more evenly quick cooking of all ingredients. For your convenience, you can purchase the vegetables precut for stir-frying but be prepared to pay more for them.
  
  
• To make the cutting of chicken into thin strips easier, place chicken in the freezer for about ¾ to 1 hour to firm it up or if the chicken was frozen, cut it into the thin strips before it is completely thawed.
  
  
• Use metal or wood utensils for stirring and tossing ingredients while cooking and avoid using plastic because it might melt when exposed to the high temperatures used for stir-frying.
  
  
• After cutting the chicken into thin strips, be sure to properly clean the work area. Wash the cutting boards in hot soapy water after each use and use a mild bleach solution periodically.