Professional Chefs Answer 13 Common Chicken Questions | Test Kitchen Talks | Bon Appétit

seeing something yes oil we wash our hands we wash our hands well so we go back I wouldn't trim it prepare it wash it the right way don't wash your

chicken

wash it don't rinse I don't understand It's like I know that all you're doing when you rinse a

chicken

is like a food borne illness when you wash chicken, honestly, you're sending like chicken water everywhere in your

kitchen

. Absolutely pat it dry. Pat it dry. Inside, dry it with paper towels and if you have time, if you really like Annette, you like a salt, let it air dry, uncover in the refrigerator overnight, which will season it all the way through and also dry the skin, which that will be worn. extra crispy, you can season it 24 hours in advance, yes you would be happy if you did, yes how do you cook chicken without the spicy taste?

Chicken shouldn't be a game yeah if your chickens are spicy you're making deer anyway maybe it's not yeah what nice well cooked chicken parts you were talking about cold Pam yeah I'm a big fan of the cold skillet method, which means taking the chicken thighs, seasoning them with salt and putting them in a cast iron skillet skin side down, cold, the reason is that when you let the chicken and the chicken skin gradually heat up with the pan, it doesn't shrink, so it basically allows it to remain in full contact with the pan. This will take a long time, it could be like 20 minutes but it cooks in 2025. put it 90% skin side all the time and at the last minute flip it, how can you grill chicken to get great grill marks without drying the grill?

Use a grill. I mean, this is how you can grill chicken to get great grill marks and flavor without trying it. I do not understand the question. I use a guy. Why does it have to be dry? You can get marks or simply because of the heat on the iron grill it doesn't necessarily mean. You're drying your chicken, but if you want grill marks, just use a grill pan. I think this person is trying to say I can't, I don't have a grill and I want to grill quality chicken, okay? I really like grill pan, I definitely make that one, what's the best way to fry chicken?

Because frying is a very high-temperature method of cooking chicken, you want to make sure the chicken is insulated—you never want to drop a boneless, skinless chicken. chicken breast or thigh directly in fryer oil because it would really dry out the outside, do it by brining it or dredging it in buttermilk which helps tenderize it and then putting it in a sort of crispy outer layer which could be panko, could be bread grated. Cornflakes will be crushed, isolating them, creating a barrier that in turn will become crunchy and delicious. The ending is a win-win. Yes, and the interior is juicy and attractive.

What to look for when buying chicken. I like overjet organic cuisine. organic

kitchen

chicken, it should look together, you know what I mean, if it's flattened and with its wings akimbo, like that it's not a good sign. I'm always willing to spend a little more money. Usually, yes, exactly, I mean, is that what to look for? What are the words on the package? Don't get too hung up on the label language. I would say that I don't really like how they advertise the chicken and that's why it's all vegetarian. They fed them as if chickens were not vegetarians.

There are little dinosaurs. They eat everything, meat and eggs, they are better when they have a diet based more on larvae, grass and all kinds of things, also air-chilled, that's a great thing because you know that chickens that are not air-chilled They're basically submerged in some kind of bleach solution right after processing, so they like to come into contact with some nasty stuff, no, not at all, yeah, if you really can, meet a farmer or a grocery market. farmers, someone who has fresh chickens, you know, grass. aging chicken what is the best way to cook chicken in a small apartment in the oven yes, in the oven I think whole roasted bird yes, in a small apartment I don't want to cook anything on the stove because it smells bad, has smoke and splatters , but a whole roast chicken that you sat down and forgot beautiful mouths, delicious, no need to intervene sometimes the texture of my chicken turns out really what's going on here, look, these

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reminded me, like why I was bad in the exams at school, it sounds overcooked to me, yes, Neely is like a tough texture to describe chicken and a lot of that has to do, I think, with how the chicken was raised, but sometimes it's even more important how it was slaughtered and treated if the blood is not removed. the body sometimes you can give yourself that real taste like chicken II, where when you get a very low quality chicken, I'm not going to say no brand, mom on the edge, yeah, if you get a like poor quality chicken. that was like full of antibiotics and like it had never moved I feel like sometimes the meat just has an unpleasant texture what cuts are best for the right type chicken breast is great for poaching old chicken like it was roasted or maybe like poach for like you know, like a broth or a soup or something, definitely, yes, bone-in chicken breast is great for roasting, also for roasting skin side down and basting, yeah, I also love roasting halves of chicken, spread out chicken just to basically open it up and cut the backbone laying it flat from there, you can have it so that you have nice manageable halves to make sort of direct contact, you can do it on the roof, sort of dark meat method .

I love it, it's not so popular here in the kitchen. Test Kitchen, but whole eggs are attached for the drumsticks and drumsticks. I love that for braising wings. Do not know anyone. The chicken wings are amazing. The oyster. These are the two most delicious parts of the chicken. They are called oysters. The top of the thighs is a small bulge on the rump, so most people leave it behind when carving a chicken, which is when you pounce and then get some steam. I feel like you can do it, you can make it work no matter what the highest amount of protein is, don't limit yourself, what can you do to make chicken skin less disgusting but not waste it, chicken skin, yes, or buy boneless chicken and without skin if you are talking about a broth you know or a soup.

There is nothing wrong with having chicken skin with the chicken that goes into the pot because it will add some flavor and money to that broth. I mean, you don't have to eat it afterwards, yeah, you don't necessarily see other forms, yeah. I'm super paranoid about Salmonella, so I always overcook chicken. Any advice is this therapy with a thermometer, I just cook the chicken too much. I feel like after a while you develop this kind of intuition and you know that based on the touch, it feels like, yeah, it's good. the thigh joint, yes the leg joint should explode.

My therapeutic approach would be to go to a PACU in Berkeley, California, order off their chicken tartare menu, yes, and leave. I will have a delicious meal and you will never worry. about Salmonella never again mom, if you're reading watching this, I'm so sorry, the difference between Brian's wet and dry back, chicken Tom, like that, like a wet Brian, it would be like let's say, okay, like a whey brine. of milk like fried chicken, right? It could be like a yogurt marinade that's somewhere in the middle, while a dry brine is more like salt, plus possibly sugar or other seasonings and spices are applied to the wet chicken.

Brian's is great for seasoning and helping retain moisture and they just take time a wet brine where you have a mixture of water, sugar and salt that you put the chicken in. It will need to sit for at least 24 hours 48 like that for all of that to really soak into the meat, that's why dry brine if it's really concentrated, you can get away with a lot shorter, like I would say 1216 hours, you can see the difference just in the skin, yes, once you put wet brine on the chicken, it is very difficult to get the skin crispy.

Unless you're frying I'd say a dry brine will result in a crispier skin overall and frankly it's a lot more manageable yeah well he said how to reheat chicken breast without it turning to rubber that's the age . old question don't reheat it if you can avoid it low oven 309 you know microwaves are probably not the

answer

or even just like a gentle steam or like a little Oh, gentle steam is a good idea oh yeah I would actually try to avoid heating No you leave it at all and just let it come back to room temperature, once you get it too hot you will cook it more and the chicken breast has a very very narrow time span between them and is delicious, dry and rubbery.

I say no. Don't do it, I say cold, eat it cold, people, it's just cold, it's delicious, cold, think I make a tasty salad, do something like that, as soon as you start heating it up, you'll never be able to heat it up. again without continuing to cook it and overcooking it no they can't that's the

answer

it's just you can't do it no problem if you want it's like you put it in a Suvi bag and put it in a 400 immersion circulator degrees yes, so you're right in the danger zone and then you know good luck without your chickens, are you happy now, are you happy, your whole family is sick, you made your whole family sick because you need to eat the hot chicken, eat the cold chicken there are no more

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