Chicken

Chicken is a versatile type of poultry with a mild flavour and tender texture, making it easy to pair with a wide range of herbs, spices and sauces. From quickly pan-fried chicken breast to slow-cooked thighs or stock made from the carcass, chicken works equally well in everyday meals and more elaborate dishes.

Origin: worldwide, with a long tradition in many cuisines
Species: chicken (Gallus gallus domesticus)
Category: poultry
Key characteristic: mild flavour and versatility
Texture: from lean and fine-textured (breast) to juicy and slightly firmer (thigh)
Flavour profile: delicate, lightly savoury and readily complemented by seasonings

Description

Chicken is usually divided into breasts, thighs, wings and drumsticks, each with its own texture and fat content. Chicken breast is lean and fine-textured, while thighs contain more fat and therefore generally stay juicier during cooking. Cooking chicken with the bone in and skin on adds flavour and produces richer cooking juices; the skin can also become beautifully crisp when roasted or pan-fried. The carcass, bones and trimmings are useful for making stock, a base that adds depth to soups, sauces and risotto.

In the kitchen

Chicken lends itself to almost any cooking method: pan-frying, grilling, poaching, roasting, braising and deep-frying. Breast meat needs relatively brief, carefully controlled cooking to stay tender; a short marinade or brining can help retain moisture. Thighs, drumsticks and whole chickens allow for longer cooking times and often benefit from gentle cooking. Classic pairings include lemon, garlic, thyme, rosemary and parsley, as well as spices such as paprika, cumin, coriander and turmeric. Creamy sauces, tomatoes, soy sauce and coconut milk all complement its mild flavour, as do fresh, tangy touches of yoghurt, lime or preserved lemon.

Storage & preparation

Keep raw chicken well covered in the coldest part of the fridge and use it promptly. Chicken also freezes well: package individual portions in airtight wrapping and preferably thaw them in the fridge. Follow good kitchen hygiene: keep raw chicken separate from other ingredients and use separate chopping boards and knives. Pat the pieces dry for better browning and, when pan-frying, start over a higher heat to develop colour before lowering the heat to finish cooking. Refrigerate leftover cooked chicken and use it in salads, wraps, soups or a quick stir-fry.