Poultry are domesticated birds used for their meat. These birds include chickens, turkeys, ducks, geese, and ostrich. The meatiest parts of a bird are the flight muscles on its chest, called breast meat, and the walking muscles on the first and second segments of its legs, called the thigh and drumstick respectively.
There is no question why chicken recipes are so sought after. Of all the varieties of meat and poultry, chicken is probably the most versatile. Its subtle but delicious flavour melds well with thousands of different sauces, seasonings, and spices. And because it’s eaten all over the world, an open-minded cook will never run out of new ways to prepare chicken recipes.
Chicken can be prepared using almost any cooking technique. Common ways to prepare whole chickens include roasting, stewing, and braising. Chicken pieces, such as thighs or breasts, can be baked, grilled, broiled, or pan-seared. It’s important to note that poultry cooked on the bone and with its skin will be more flavourful and tender than skinless, boneless chicken. The skin can always be removed before serving if an individual’s diet requires it and for a healthier rendition of the recipe. Chicken is also excellent when marinated, as the mild meat serves as a vehicle for the marinade flavours.
When preparing your poultry recipes, it’s critical to follow a few safety guidelines to avoid food-borne illnesses. Poultry should be stored in a way that none of its juices leak into other items in the refrigerator. Any surface that is exposed to the raw meat should be washed thoroughly with hot soapy water. Also, chicken should be cooked until it’s opaque throughout, and its juices run clear.