Chicken is a versatile protein, found in dishes for almost every type of cuisine, so it’s bound to be on your menu. However, its delicate flavour and tendency to dry make cooking chicken a challenge.
Chef Paul Hage shares his tips for creating a ‘real symphony of taste’ with chicken dishes.
Deliver consistently flavoursome, moist and satisfying chicken dishes with these handy hints:
Brining keeps chicken juicy and tender, and gives a crunchy, crispy skin.
Frozen chicken can lose some of its taste once defrosted. Chef Paul Hage has a simple tip for restoring and enriching chicken’s natural flavour and colour: ready-made seasonings or powders.
With a little oil, seasonings, powder or stock cubes can become pastes to rub into chicken. Throw in some extra spice for added zing; African flavours are popular right now, so try cardamom, cumin or ginger.
Crunch and crisp are trending food textures, which makes crispy fried chicken a winning dish. Give batter an extra flavour hit with chicken seasoning.
Rest chicken after cooking. This retains moisture and spreads juices evenly throughout the meat.