Chicken Hints Tips

Some various Chicken Tips and Hints –

  • One whole chicken converts to approximately 1 cup of cooked meat per pound
  • Younger chickens = more tender; older chickens = more flavor
  • In boneless chicken, because chicken will loose weight after cooking, buy an additional ounce for every four ounce serving you would like to end up with. For example, if you want to end up with an eight ounce boneless breast, you would buy a 10 ounce breast. For chicken with the bone in, buy an extra 3 ounces.
  • Store chicken in the refrigerator for for no more than two days after purchase. If you don’t plan to eat the chicken within a day or two after purchase, freeze it in it’s original package. This will reduce any bacterial risk.
  • Thaw frozen chicken in the refrigerator in a baking dish or plate. This will reduce any harmful bacteria from forming, retain it’s moisture, and catch any melted liquid.
  • To thaw frozen chicken quickly, leave the chicken in it’s packaging and place in a bowl of water while in the refrigerator.
  • Avoid storing raw chicken next to food you plan on eating raw.
  • Wash your hands, cutting board, knives and anything else that has come into contact with raw chicken, with soap, before handling any other foods.
  • Kitchen shears are a more effective way of cutting through raw chicken skin and bones.
  • To tenderize a boneless breast, lightly oil the breast and place between two sheets of plastic wrap. Using a broad faced meat mallet, hit at the thickest part of the meat and work outwards. Use less force when hitting thinner sections of the meat.
  • To cook breasts evenly, have the thicker parts of the meat in the center of the pan, and the tapered ends of the chicken pointing at the edges.
  • In a bone-in chicken, 1/2 lb = 1 serving. In a boneless chicken, 1/4 – 1/3 lb – 1 serving.
  • To prevent shrinkage in boneless chicken breasts, remove the visible white tendon prior to cooking.
  • To evenly cook mixed chicken pieces, add the wings and drumsticks halfway through the cooking time of the breasts and things.
  • To get a crisp skin on a roast chicken, baste periodically with butter.
  • To reduce the calories in the chicken, remove the skin. This will typically cut calories down by as much as 50%.
  • To remove the skin, grab the skin with a paper towel and pull firmly.
  • To test the chicken for doneness without a thermometer, pierce the chicken with a fork. If the juices run clear, it’s done. If they run pink, it needs more time to cook.


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