How to cook chicken?

I believe everyone wants to know how to judge when the chicken is cooked, when the seasoning is more delicious, and how to ensure that the chicken will not become too dry and become the favorite food at home. Here are some suggestions:

1. Choose what type of chicken to cook

Generally speaking, there are bone-in chickens and boneless chickens. But which one is better? The usual practice is that chicken cooked with bones and skin will be more tender and juicy. However, how to ensure that chicken with bones and skin is cooked? You can use a meat thermometer and die cast aluminium cookware to successfully cook any chicken. Insert the meat thermometer into the thickest part of the chicken without touching the bones in the die cast aluminum pan or die cast aluminium pots or heavy aluminum saucepan. According to the USDA, the internal temperature should be 165 degrees Fahrenheit to be considered fully cooked.

2. Pickled

Marinate the chicken in advance, put 1 quart of water and 1/2 cup of coarse salt into a large zippered bag, stir well (you can also add 1/4 cup of sugar), add the chicken, and refrigerate for 30-60 minutes. Remove the chicken from the brine and rinse it well. After rinsing the chicken, and then put it into stacking steamer pans, the chicken is delicious and juicy, but not very salty.

3. Track cooking time

The size and thickness of the chicken vary greatly, and it is difficult to know how long to cook. If you tend to buy bone-in thighs or boneless skinless chicken breasts, please use the thermometer a few times before making the recipe. Make sure to find out how to use it and pay attention to how long it takes to cook that piece of chicken on your hands. When it's cooked, you can enjoy the delicious chicken with your family!

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