- 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 not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.
- Use a sharp knife when cutting or carving chicken to make the job a easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.
Irvine's Zimbabwe
Trust Earned
