Easy Tips For Cooking Mouth-Watering Chicken Dishes

We’re really excited about the delicious chicken we recently started carrying. It comes from a small co-op of family farms in sunny Colorado, and is exceptionally delicious and naturally raised with care. These chickens are never given any type of antibiotics, hormones, steroids or exposed to other chemicals and toxins. We love cooking chicken that we can really feel good about eating. In celebration of all of our future chicken dinners, we wanted to share some cooking tips for making chicken that turns out scrumptious and satisfying. Feel confident ordering chicken from the best of mail order meat companies. 

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When defrosting your chicken from frozen, make sure it’s completely thawed before cooking. For whole chickens, check inside of the bird for ice crystals. If it’s still frozen at all, more time for thawing is required. Frozen chicken should be thawed in the refrigerator or in a cold water bath, changing the water every 30 minutes to maintain a safe temperature. Thawing chicken at room temperature is never recommended. When cooking a whole chicken, remove the giblets from inside as soon as the bird is completely thawed. Order fresh chicken meat for delivery now and enjoy cooking an awesome chicken dinner. 

Stuffing is a great way to serve a whole chicken. There’s just a few things that need to be given attention to properly cook a bird this way. First, the chicken needs to be washed both on the outside surface as well as inside the cavity. Make sure that the cooked stuffing has cooled completely to room temperature before stuffing the bird with it. Don’t ever put stuffing in the cavity in advance, because it could cause bacteria growth inside the raw chicken. Always complete this step immediately before cooking, and take care not to overstuff since it will expand during cooking. Make sure the stuffing reaches an internal temperature of 165 degrees. Remove the stuffing immediately after the chicken is finished cooking. Shop our chicken selections online and taste the quality difference that we deliver every time.

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To cook a whole chicken to optimal deliciousness, make sure the skin is cooked to a golden brown. The chicken legs should be easy to move in their joints when it has been cooked for an adequate length of time. Chicken should always be cooked to an internal temperature of 170 degrees. If you don’t have a meat thermometer on hand, make sure that the juices flow clear. If they’re pink the chicken is not cooked enough. The meat should appear opaque in color when sliced. With just a little knowledge and proper sourcing from the best online meat market, your chicken dishes are sure to be delectable

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For delectable fried chicken, leave the skin on while cooking. It stays juicier this way - you can remove the skin afterwards if desired. If you’re frying in a pan, cover the chicken for a few minutes of initial cooking, then uncover for the rest of the time. This will ensure that the chicken is cooked thoroughly. It’s helpful to use tongs for moving the chicken around while frying or with any other cooking method. Using a fork or a knife can poke holes in the meat which allows the juices to escape rather than keeping it moist and tender. Make sure any utensils you use are dry because water droplets will cause the oil to splatter. When the chicken is done, avoid covering to preserve the crispy texture. Include chicken in your next home delivery meat package from Beck & Bulow.

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When grilling or broiling chicken, leave the skin on to preserve juiciness. It can always be removed after cooking. Smaller pieces should be placed around the outer edges, away from the center of the heat source to prevent overcooking. For stir frying chicken, be sure to cut all the meat into equal sized pieces so that it cooks evenly and quickly. Every time you cook chicken, be sure to thoroughly sanitize all work surfaces that come in contact with the raw meat. We know you’re going to feel beyond satisfied with our options to order chicken meat online. 

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For optimal tenderness, be sure to always leave the skin on the chicken for any method of cooking. Make sure that refrigerated chicken is kept wrapped and tightly sealed to prevent moisture from escaping. Choose dark meat for recipes that require longer cooking times, as it naturally is more moist than the white meat. Cut chicken meat across the grain so that the muscle fibers are shorter, making for more tender pieces.

Since the breast meat tends to be dryer, it can be wrapped in foil when oven roasting to hold the moisture in. However in order for the skin to crisp properly the covering should be removed for the last 30 minutes. Let chicken rest for 15-20 minutes after roasting so that the juices can soak evenly into all of the meat. You can also place the chicken bottom side up for the resting period so that the moisture in the dark meat runs down into the chicken breast.