Raw chicken

Hate it when chicken breasts are dry and tough? Tweak your technique to make sure your chicken stays juicy and delicious.

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On Wednesday, the New York Times ran a photo of a raw chicken in the food section with a story on the appeal of chicken skin– the crispy, savory kind. The chicken was posed for the photo in what could be seen as a seductive pose with crossed drumsticks and a wing resting gently on its thigh. The raw chicken bared its breast for the photo which read, “Chicken’s attraction is truly skin deep.” PETA has been very vocal about criticizing the editor of The New York Times for running the photo of…

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Studies have shown that 44% of the population washes raw chicken prior to cooking. The percentage goes up to 71% when the chicken is frozen. Both situations raise the risk of spreading Campylobacter bacteria on multiple surfaces (hands, clothing, cooking utensils, counter tops and more) via splashing droplets of water. YOU MAY ALSO LIKE: 5 […]

Putting frozen chicken in a slow cooker might seem like a real convenience when you're in a rush, but it's a very bad idea. The same slow, gentle heat that makes them a great cooking appliance means your food spends way too long in the food safety danger zone if it's frozen to start with.

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The best part of butchering a whole chicken? Making a delicious homemade chicken stock. Learn how here.

Recipe video above. Chicken marylands - such an under utilised cut of chicken! Cheap, juicy, flavourful, hard to stuff up. I tell people it's like roast chicken: without the mess of carving up a whole chicken. Slather in herb & garlic butter then bake until golden. Don't waste a drop of the pan juices - it's liquid gold!Serve with potato gratin or creamy mash with garlic sautéed green beans for the perfect meal!