Posts Tagged ‘Chicken’
Serves 2-3 | Prep Time: 5 Mins | Marinate Time: 30 Mins | Cook Time: 40 Mins
1 1/2 lbs chicken thighs
One 2-inch piece ginger, peeled and chopped
3 cloves garlic, peeled and chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of salt
Rinse the chicken thighs and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken thighs. Add the rest of the ingredients to the chicken thighs, stir to coat well.
Set aside to marinate for at least 30 minutes.
Pre-heat the oven to 375F. Line the chicken on a tray lined with aluminium foil and bake for 40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and the inside of the chicken thighs are cooked. Serve immediately.
You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked
Do not wash raw chicken before cooking because it leads to doubling the risk of contamination and bacterial infection! – This latest recommendation is designed to stop the spread of bacteria present in the flesh.
It is not because chicken should not be washed but because we are doing wrong.
This type of poisoning has been known long time ago. But, unfortunately, majority of users are not yet aware of it.
An online survey has been conducted at an Agency for food standards in Britain. The survey has showed that 44% out of 4 500 Britons wash chicken before cooking.
Experts explain that water droplets create an environment for the spread of so-called campylobacter. This bacterium spreads on hands, work surfaces, clothing, kitchen utensils and appliances.
If meat is not washed, harmful bacteria are destroyed in the process of cooking, through heat treatment.
According to a research, in the UK 280,000 people suffer from this bacterium annually. Only 28% of people have heard of it. Campylobacter is the most common form of food poisoning and we mainly get it from poultry by insufficient trying to remove it meticulously.
The main recommendation from the Agency states to avoid contact with raw poultry.
The symptoms of such poisoning last for several days but the bacteria is known to be deadly, especially for children less than 5 years of age. Symptoms include diarrhea, fever, abdominal pain and cramping, general fatigue.
In most people the infection passes within several days, but it can sometimes lead to long-term health problems, including bowel syndrome and Guillain-Barre syndrome – a serious disease of the nervous system.
Tips using raw chickenDo not wash raw chicken meat. Cover the meat and store it in the fridge/freezer. Keep it in the lowest shelf, if stored in the fridge, so you avoid “meat” drops on other ingredients. Make sure the meat is cooked or baked enough. Thoroughly wash all dishes, utensils, cutting boards and surfaces used during the preparation of the meat
Matt Preston reveals the secret to the perfect roast chook with golden skin and juicy, perfectly cooked white meat.
For me, the pinnacle of cooking isn’t found in the best restaurants of the world. It isn’t in the pretty doodlings of a chef with an overdeveloped sense of his own importance. It isn’t on a plate strewn with bitter herbs and unpronounceable ingredients that took a tribe or clan to find. It is roast chicken.
The perfect roast chicken is golden of skin and has white breast meat that seems to almost weep when you slice it as it is so juicy, so perfectly cooked. The meat of the legs pulls away when you bite into it like you are sitting at some baronial table with wolfhounds at your feet bellowing for more wine. Then the humble chook becomes something noble; something to write home about in overexcited capitals scrawled high on the paper like some Hollywood art department’s idea of a ransom note: “Dear Mum, I am held hostage by a roast chicken. It will not let me go until I have sucked the flesh from its bones and sopped up its juices by pressing crunchy bronzed roast potatoes into that schmaltz-ladened stick goodness. Love Son”.
Great roast chicken is not some pale flabby-skinned thing with flesh that’s splintery dry. When chook arrives like this a little bit of me dies so here are my …12 secrets to perfect roast chicken Choose the best chicken. A delicious smaller bird with loads of soul that’s been well fed and well treated will taste better than some Frankenstein bird. Make sure you bring the chicken up to room temperature before cooking. Preheat the oven. Make sure that the oven rack is at the right level in the oven for the bird. In other words, so the bird can fit! Note that the stuffing should taste as delicious before it goes into the bird as it does when it comes out. Use real breadcrumbs for your stuffing. I like roughly blitzing any leftover sourdough and keeping the resulting crumbs in the freezer. Make the stuffing the night before. Don’t refrigerate it, but keep in a cool place. If you do need to refrigerate, bring it up to room temperature before using, like the bird itself. Clean out and dry the cavity of the bird before stuffing, but remember there is nothing in the chook rule book that says you can’t bake the stuffing separately to the bird and just fill the cavity with some herb stems and a lemon. Always turn your wings so the tips are under the bird. This will help the breast cook more evenly. Roast your bird on a trivet or a low rack set in a low-sided baking tray. This will help the bird cook evenly. Test the bird with the thermometer and take it out of the oven when the legs reach 68C. You will also know it’s cooked when the juices run clear or the meat is just starting to edge away from the bone at the knuckle end. Rest the meat to allow the juiciness to seep its way back throughout the meat. Rest the bird breast-side down to encourage juices into the breast meat.