How not to cook chicken: 5 common mistakes

Chicken meat is very tender and dietary. But it often turns out to be quite dry and tough. There are many reasons for this phenomenon.

The FoodOboz editorial team will tell you about them.

Low-quality meat

It is the quality of the product that primarily affects the taste of the dish. Chicken should not have a pronounced odor, or be too pale or yellow. After purchase, the product should be immediately refrigerated. If you are going to cook the poultry later, place it in the freezer. You can defrost and freeze meat only once.

Incorrect defrosting

Just leaving the meat on the table is the wrong decision. In this case, a lot of bacteria will form on the chicken. After microwaving, the same thing will happen. You need to start defrosting the chicken in the evening. To do this, simply put it in the refrigerator overnight. Then you need to cook something from it during the day.

Rinsing raw chicken

Rinsing raw chicken will make the meat unhealthy, as bacteria will only multiply. Also, it is very important to have a separate knife for cutting the product. Raw poultry should not come into contact with other foods.

Cooking chicken at high temperatures

The chicken will become dry and tough if cooked over high heat. After boiling, the temperature should be not more than 85 degrees. There should be enough water to cover the meat. The lid should be slightly open and the fire should be barely visible.

Roasting chicken with vegetables

Vegetables take all the juice from the meat for themselves. Therefore, the chicken will turn out dry. It is better to cook the bird separately, namely, to fry it.