Bring On The Bird

Looking for fabulous outcomes for your homemade chicken dishes?

It’s truly easy once you master a few simple techniques:

1. Get the best bird possible: Organic, grain-fed chicken is a great place to start.
2. Use a meat thermometer: Once it reaches 165 degrees, it’s time to stop cooking. Anything above that will dry out the meat.
3. Brine or marinade first: Your chicken will be more flavorful and juicy, even if it’s only for a few minutes.
4. Pound or roll chicken breasts: Making the entire breast even insures the meat will cook evenly. The breasts will look better on a plate and are easier to cut.
5. Don’t crowd the pan: If you are sautéing breasts, make sure the pan is big enough so the pieces don’t touch, so they will brown and carmelize.
6. Dry off the chicken skin: Pat it down with a paper towel before putting it in the oven. This insures skin will come out crispy and tasty.
7. Add flavor to a whole bird: Salt and pepper the chicken well, then stuff the cavity with herbs, garlic, butter, and a cut lemon or apple. It will make the kitchen smell great and take the chicken to another level.
8. Rest the meat after roasting: Let the bird sit for 10 minutes before carving and serving. It will be juicier and more flavorful.