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Just fill a lidded bowl with your brine mixture and soak the chicken in it for at least 30 minutes. Digital thermometers take the guesswork out of cooking. Meat thermometers are handy kitchen tools.
To amp up the flavor without adding a lot of additional calories, marinate or apply a dry rub to the chicken at least 30 minutes before cooking. “A great simple marinade makes a chicken dish go ...
Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.
Chef Michael Ruhlman likes to finish legs, thighs, and wings in a 250-degree oven to make sure "they're super tender and to further crisp them."
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
Any lean cut of meat will benefit from brining—especially chicken breasts, pork chops, pork tenderloin, shrimp, or fish. These types of meat don’t have a lot of intermuscular fat (or marbling ...
Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.
You don't have to go through the work of adding another spice rub before roasting the turkey. The brine has done all the important work. Case in Point: Fried Chicken
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