Rubbing spices and seasonings onto chicken before grilling gives it high-impact flavour. If you blend the spices with oil first, you’ll have twofold success: The oil helps seal in the juices and prevent the chicken from sticking to the grate. Basting is the hands-down secret to sensational wings. Make your own sauce by using sweet…
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Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. Leaving the skin on the chicken when cooking to help hold in juices and increase tenderness. To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to…
COOKING TIP: If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.
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Covered chicken takes longer to cook in the oven than uncovered chicken. When frying, grilling, broiling, or sautéing chicken, remove pieces as they get done to avoid overcooking while finishing other pieces. White meat and smaller pieces, such as breasts and wings, will cook faster than dark meat pieces, such as legs and thighs. Do…
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