POACHED CHICKEN
FRIED CHICKEN WINGS
As we know, the most common poultry in the whole wide world is chicken … and of all parts, I like the wings best as it is least fleshy. I don’t fancy eating chicken unless they are of the organic variety…excuse me... yes, for health reasons.
Dried up overcooked chicken tastes horrible-very much like no taste and flavor.. and eating food which has no taste is like eating paper.
Rather than eat paper or wooden sticks, I rather have my chicken poached first before frying or roasting. Ha ha, extra work, but works very well.
Brining the wings in a salty/sugary/acidic solution makes the meat moist and tender. Especially for whole chicken, poaching in water or any type of liquid: such as chicken broth etc helps very much to keep chicken meat sofft.. Just add salt and cook.
ROASTED CHICKEN WINGS RECIPE
10 pieces chicken wings – poaching technique-
Use a large pot, fill 1/2 way with water, add a bit of salt, and bring it to a boil and cover with a lid for 30 minutes for cut chicken (an hour for whole chicken).. The boiling helps to kill any surface bacteria. You may want to keep the water as chicken broth. If so, before boiling the water, add 4 cloves garlic, about 1 inch young ginger slices, and pepper.
Once done, carefully remove wings and strain to dry. Cool and freeze the broth for later use.
Season chicken wings for half hour with a mixture of-
1 tablespoon olive oil, and 1 teaspoon each of garlic pepper, fennel seeds powder, onion powder, paprika, lemon and may be only a bit of salt.
Roast at 350 °F(176.5°C) for 7 minutes on each side. ( 15 minutes each side for non poach)
Baked chicken is a more common term used for roasted chicken
OR you may deep fry the wingettes for 5 minutes (non poach 9 minutes)
Serve with baked asparagus.
OR serve with poached carrots and cauliflower.
Serve with baked asparagus.
OR serve with poached carrots and cauliflower.
OR serve with raw cabbage cut chiffanade (paper thin slices)
1-The salt takes out moisture from the meat, until it issaturated in this moisture. The salted moisture including all seasonings used, will now permeate into the meat. Once permeated, the salt will break down the proteins, so, they don't have a chance to seize up when heated and become tough and rubbery.
2-When baking chicken make sure the chicken is very dry before it is put into the oven, so that it bakes rather than steams.
3-Storing- raw chicken maintains its quality longer in the freezer as compared to when having been cooked because moisture is lost during cooking.
For optimal quality, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken.
When freezing do not open vacuum packages. Re wrap again the already vacuum -wrapped chicken. Quality of chicken will be less if air permeates in.