5 common chicken cooking mistakes.. Beware of them

preparation taken into account A plate of chicken It’s both simple and useful for many, but there are mistakes to avoid in the method of preparation that can end up negating the nutritional benefits of the dish.

According to the eat this website, these are 5 common mistakes people make when cooking chicken:

1- The degree of doneness is important because, for example, the chicken breast has a limited percentage of fat and when cooked and left on the fire for a long time it does not become tender and therefore cooking experts It is recommended to cook for a reasonable time and it is also required , to let the chicken rest in a spice mixture or sauce before preparing it.

However, when preparing a whole chicken, care must be taken to ensure that the pieces do not mature at the same time, for example the thigh will be prepared quickly while the breast may take a longer time.

2- If you want to get delicious chicken meat, do not hesitate to add the seasoning and the “marination” until you have removed the meat from the pan or the oven.

Experts recommend adding spices at the beginning so the meat absorbs what’s added and then takes on the flavor as it cooks.

3 – Before cooking, pay attention to the quality of the chicken, especially if it has been in the refrigerator for a long time.

Regular chicken is usually a color closer to pink, while a dull or gray color can be a sign that it’s spoiling or unfit for consumption.

4- Be careful Wash the chicken Before preparation, this step is harmful. And lead to the spread of many bacteria in the kitchen.

The National Health Service Authority in the UK and the Food and Drug Administration in the United States have also repeatedly advised against washing raw chicken.

5- If you took the chicken out of the fridge to cook it straight away, you are making a mistake and you may not get the flavor you want.

After removing it from the refrigerator, it is better to leave it for at least a quarter of an hour, and then start cooking.